Pasta de Ajo

Garlic Paste

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Preparation info

  • ¼ cup

    • Difficulty


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

This paste is used in many of the soups and stocks prepared in the Pacific regions of our country. It is very useful when you have many dishes to prepare. You could use a teaspoon of paste to replace one garlic clove in other dishes; but the tastes differ somewhat. You can keep it refrigerated for up to a week. If you want to keep it longer, first drop the garlic in boiling water for ten seconds and then process the ingredients; you can then keep it refrigerated for up to a month.


  • 2 large heads of garlic (7 ounces), cloves separated and peeled
  • 2 tablespoons oil
  • 1 teaspoon salt


  1. Process all the ingredients in the food processor until a paste is formed. You can also make this in the blender, but have patience because you have to turn on the blender for 15 seconds, scrape down, and repeat about 5 times.