Recipe courtesy of Mary Sue Milliken and Susan Feniger

Blanched Garlic Paste

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  • Level: Easy
  • Yield: about 1 cup



  1. Place the garlic in a small saucepan filled with cold water and bring to a simmer. Simmer for 30 seconds, then drain and return to the same pan and cover with cold water again. Bring to a simmer and drain again. Return the drained cloves to the pan and add the olive oil. Bring to a gentle simmer and cook for 12 to 15 minutes, stirring frequently.
  2. Puree the mixture in a blender for 2 minutes, or until the mixture is very smooth, scraping down the sides of the blender as necessary. Add the salt at the end of blending.
  3. Use as an addition to soups, salad dressings or any dish calling for garlic.