Garlic paste

[Sue]

I often use garlic paste in my recipes- I love the creamy texture especially in recipes where I don't want to see little "bits". This doesn't mean I use garlic from a jar- I love fresh garlic! I often use my mortar and pestle to smoosh it up, but here is another idea I came across, and thought I would share in case not everyone has a mortar and pestle.
It uses a freezer baggie, mallet and rolling pin.
I imagine if you use a lot, you could also skip the rolling pin step and opt for a very small food processor bowl (I have a food processor bowl that came with my blender but almost never use because it is so very small and it came to mind). Of course, using a full size food processor bowl might be a little tedious with the scrapedown.

Garlic paste (video)

[Dissie]

Great tip Sue. I use my mortar and pestle too, but honestly this technique would save me from having to clean that heavy *&^%#$)!

[Kchurchill5]

I often make roasted garlic and freeze; but, I make just pureed garlic too. In my mini food processor. I just puree and freeze in my mini ziploc bags. I have about 10 garlic clovea of each in my baggies in the freezer. I can just open then up and break off what I need. Works great.

I love SMASHED garlic.