How to mince garlic and garlic paste

Minced garlic and garlic paste are two staple flavor builders you can use in many recipes, from pasta dishes to soups, from confit tomatoes to flatbread pizza.

Here we’ll show you how to first mince garlic with a knife. Then we show you how to turn minced garlic into a smooth garlic paste.

How to mince garlic

Step 1: peel the garlic

Place an unpeeled garlic clove on a cutting board, then take a large knife and lay the flat side of the knife on top of the garlic clove.

With your dominant hand hold the knife firmly in place by the handle.

With your free hand, smack down on the flat side of the knife to crush the garlic. You might have to smack two or three times.

Now cut off the root end of the garlic clove and remove the peel. The peel should now come off on its own.

Step 2: slice the garlic

Slice the garlic clove on the long side. To learn the cutting technique see the video.

Step 3: mince the garlic

Hold on the knife firmly with your dominant hand, then place the other and straight on top of the blade. With a rocking motion, start chopping.

Keep your fingers straight so they won’t accidentally end up under the blade.

Keep chopping until you reach your desired texture. It should take you about 30 seconds.

How to make garlic paste?

Minced garlic is delicious in many preparations, however, some people might not like to feel the garlic pieces in their mouth. Also, for some people, minced garlic might be hard to digest.

One way to make garlic less “aggressive” is to turn it into a smooth paste that will dissolve in your dish.

I love to turn garlic into a paste for most of our recipes, like penne arrabbiata or for marinara sauce for a pizza. It has a milder, rounder, more nuanced flavor this way.

Step 1: mash the minced garlic

(This step is hard to explain in writing, that’s why we made the video for you to learn the technique)

Tilt the blade of your knife towards yourself to create approximately a 45 degrees angle with the cutting board.

Hold the knife firmly by the handle with your dominant hand, then place the other hand on the side of the blade.

Mash the garlic with the side of the blade till it turns into a fine, smooth garlic paste. It’s kind of a cutting movement, but with the side of the blade.

When to use minced garlic and when to use garlic paste

Minced garlic and garlic paste have very similar uses. You can use garlic paste anywhere you’d use minced garlic.

My favorite thing about garlic paste is that the garlic literally melts in the dish while cooking it, so you can’t really feel the garlic pieces, but you still taste the flavor and aroma of the garlic.

I also feel, but this is just my perception and might be completely wrong, that garlic paste is easier to digest than minced garlic.

Where to use minced garlic or garlic paste?

• Penne arrabbiata
• Spaghetti aglio olio
• Flatbread pizza
• Confit tomatoes
• Oven roasted broccoli
• Vegan mushroom pasta
• Lemon pasta with garlic and spinach
• Pasta pomodoro

Storage

You can store minced garlic in the refrigerator for up to a week. However, make sure to store it in an airtight container or zip-lock bag, or else your fridge will smell like garlic.