I love to keep sharing this amazing recipe and hope you will too. I love to make it for my family and friends.
I’m sharing in July just in case you still have some garlic that is starting to sprout. Or bookmark for your new season garlic in Summer. The olive oil, lemon juice and salt preserve the garlic so it lasts for a year in the fridge.
Make it a month or so after you harvest your garlic or before it starts to sprout in April.
Only use quality Australian garlic. We sell our certified Biodynamic garlic from January each year.
We use this paste to start cooking most of our meals.
Fry at start of all dishes. Add to stews, soups etc. Use in salad dressings and marinates.
Spread on meat, seafood and vegetables before barbequing.
Makes about 1.5 Litres or 5 jars (250ml/300ml) Sterlised dry jars or very clean dry jars that have gone through a hot wash. Best to prep jars day ahead.
You will need a food processor or Thermomix.
Ingredients
500g of peeled garlic (takes a while to peel, set aside 2 hours. Sometimes I use two of the exact same sized stainless steel bowls, shake garlic with bowls together ear muffs on LOL) to help loosen and remove the skins). Shake 250g at a time.
4 teaspoons of quality sea salt
1 cup of lemon juice
1- 1.5 litres of Extra Virgin Olive Oil
Method
Peel the garlic, remove the rough end.
Place in a food processor with the salt.
Blend to a paste.
As the food processor is running, start adding the oil in a slow fine stream, approximately 500ml.
Add half the lemon juice slowly. You should see the paste become thicker.
Continue adding the oil, alternating oil and lemon juice, until the paste thickens. You will use 1 L minimum of oil and maybe more.
If too thick, add more lemon juice.
If too liquid, add more oil.
It will solidify in fridge but should be a thick paste.
Place in jars and refrigerate.
