Garlic paste has an even finer texture
than minced garlic. Use garlic paste when you want a very smooth texture,
as in a mayonnaise or in a soup or for making pesto without using a mortar
with a pestle.
Place the side of a chef's knife on
the garlic clove and give the knife a quick whack with the heel of your
Pull off the skin. Trim the tiny root
end off the peeled garlic clove. Place the garlic flat side down on the
If the clove is large or doesn't have
a flat side, cut it in half through the root end and place the cut side
Slice the garlic lengthwise with a
very sharp paring knife, leaving the slices attached at the root end.
Make three horizontal slices through
Finely slice the garlic crosswise.
To crush minced garlic to a paste,
place it near the edge of the cutting board and crush it, a tiny bit at a
time, with the side of the chef's knife. Lean firmly on the knife with the
heel of your hand.