Place the garlic head on a cutting board, root side up. Smash it hard, then loosen and separate the cloves.
Cut the root tip and and peel the cloves. Skip this step if using store-ready peeled garlic cloves.
Add garlic cloves and olive oil to the blender jar and blend for 30-45 seconds to make a smooth paste. Scrape down the sides of the blender jar once in between.
Store in airtight containers or mason jars and refrigerate for up to a week. Alternatively, add to ice cube trays, cover and freeze for up to 3 months.
Quality of garlic: Start with good quality fresh garlic. If using garlic bulb, look for tightly closed bulbs with firm cloves. If buying peeled cloves, avoid any cloves with green shoots or bruises.
Top with oil: Adding oil is optional, but it helps in blending and extends the shelf life.
Storage: Remove the amount you need and immediately return it to the fridge or freezer. Constant thawing and re-freezing will affect the taste and flavor.
Ginger-Garlic Paste: You can use this recipe to make garlic ginger paste as well. Just use equal parts of ginger and garlic. Here is a detailed recipe with step by step photos to make ginger garlic paste.
Note: The nutrition facts below are my estimates based on 1 tablespoon garlic paste with oil (1 cup = 16 tablespoons). If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.