Garlic Purée
Garlic puree is kind of amazing. Sometimes I just put a little on cheesy toast. It's fresh, great for ... well so many recipes, and you can play with different kinds of garlic. It keeps for months in the fridge.
INGREDIENTS
5 — 6 bulbs of garlic
1/4 — 1/2 cup Extra virgin olive oil (see NOTE *)
INSTRUCTIONS
Cut the ends off the bulbs of garlic and smash the cloves with the edge or butt of a knife to loosen the peels.
Take all the papery skin off and put the cloves in a food processor or blender. A mortar and pestle works too, if you are looking for an arm workout.
Start with 1/4 cup of oil and add more as needed. (See NOTE **) You'll need to stop the food processor and scrape down the sides. The garlic is done when it's nearly smooth — I've never gotten it completely smooth.
Store garlic in a jar in the fridge for months or put it in silicone ice cube trays and freeze. Store the cubes in an air tight container.
NOTES
* Oil is necessary as a preservative in this recipe, but you can use other oils. I like EVOO and buy it in bulk, but other neutral oils will work as well.
** You don't need to measure the oil and garlic. You can use the amount of garlic you have and then just drizzle the oil in slowly, adding more as needed.
