Garlic Puree

I learned this method of cooking garlic while working in a fabulous Michelin-star rated Ligurian restaurant. I would start each day in the restaurant with a cup of espresso and a large pile of garlic bulbs, which I worked on with Grandmother. Together, we separated all the cloves, then removed the peel. This was the first 30 minutes of every day.

The Chef explained to me Italians didn’t like a harsh-tasting garlic flavor in their food. This method of cooking the garlic cloves in water removes the enzymes that can cause stomach discomfort. Cooking the garlic also produces a wonderfully sweet puree that can be used in several different ways. I like using the puree as a base to many of the pasta sauces I make at the last moment. I take 2-3 tablespoons of the puree and gently heat it in the saucepan. I then add a sauce base – usually a tomato sauce and reduce everything down. Sometimes I will add a bit of chili to the tomatoes, or capers and olives. It is a delicious sauce made in just about the same amount of time as it takes to cook spaghetti.

I also use the puree to make dips by combining other purees (artichoke, spinach, asparagus, roasted peppers, etc.) to form a single dip. Or, try it while making some tofu sour cream. Perhaps my favorite method is simply to spread the warm puree directly on toast and enjoy!

making garlic puree

The following template recipe will make about one cup of puree.

2 heads of garlic
sea salt
30 ml. (2 tablespoons) extra virgin olive oil
50 ml. (1/4-cup) water

Separate all the cloves and peel them. Place the peeled cloves in a shallow pan and cover with water. Bring to a boil and cook for 1 minute. Strain and repeat the process five or six times (the sixth time will yield a softer and milder puree). Puree together with sea salt, olive oil and water. Store refrigerated for up to 10 days in a glass jar (top off with a layer of olive oil).

Jack’s Fresh Tip

I use a high-powered blender (vitamix) to make this puree. I think it makes a velvety smooth puree, which simply cannot be achieved in a food processor or mini blender. You can also make this puree without any oil and simply mix together with water. The flavor will be a bit more bitter and flat-tasting, but you can always add the fat you want (if you want) when finishing the puree in a sauce or making a dip.

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Avatar Susan says:

Just finished making this. I think I could eat it straight out of the jar! I am going to make some mashed potato, and make a dip with this and some fresh chopped parsley!

Jack McNulty Jack McNulty says:

One of my great cooking secrets Susan – you will discover all kinds of uses for the puree…including the eat it straight out of the jar one!

Avatar Susan says:

Fantastic on toast. Bliss, foodie bliss

Jack McNulty Jack McNulty says:

You are the best Susan…happy this recipe resonated with you!

Avatar Susan says:

Have you ever made this in larger quantities and preserved it Jack? During the late winter and spring in Melbourne there is very little Australian grown garlic available, and I don’t like to buy the Chinese product.

Avatar Susan says:

Hi Jack,
I wonder if you could state the weight of the peeled garlic in this recipe? And how much olive oil do you add? I am experimenting with making a large quantity and freezing it in small pots to use whilst garlic is out of season in Australia.

Jack McNulty Jack McNulty says:

Susan…I’ve actually never weighed the garlic cloves, just peeled them from two heads. If freezing, then I would leave the oil out all together as this will cause problems with long term storage (including freezing). Just defrost well, then add oil to taste. I tend to add about 2 tablespoons of oil to freshly made puree. Let me know how it goes…

Avatar Rachel Begheyn says:

Incredibly tasty!!!

Jack McNulty Jack McNulty says:

One of my favorites…happy you like it!