- TOTAL TIME: 25 MIN
- SERVINGS: MAKES 1 CUP
This pungent, aromatic paste can be used as a marinade for meat, poultry and seafood or added to sauces. It can be refrigerated for up to 5 days. The Garlic Paste may darken, but it will still be good.
- 2 heads garlic, cloves peeled and halved
- 1/2 cup water
- In a blender, puree the garlic with the water.
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Congratulations to Mei Lin, winner of Top Chef Season 12.