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One of the first little bits of wisdom I learned when I decided to get serious about cooking, was how to make garlic paste in 30 seconds. It was a revelation and I thought, “Wow! These are all the shortcuts that pros know!” So then I began to work in professional kitchens and was peeved to see people mincing their garlic the same way I’d done it as a “civilian”… just chopping and chopping and chopping and chopping and… it took forever. Here is both a video from my new YouTube series, as well as photo step-by-step so you can try it too.

How to Make Garlic Paste in 30 Seconds:

Here is the step-by-step in photos: 

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Soooo… I thought I’d share the revelation that I had about garlic mincing. I did it last night and it thrilled me. It never fails.

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Peel several cloves, depending on how many you need.

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Chop them roughly…

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Chop, chop…

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Add a copious amount of salt…

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Then chop them some more…

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Now press the side of your knife back and forth like you’re a master brickworker, moving your trowel and cement back and forth.

And in a few more seconds…

You have a lovely dollop of almost liquid garlic!

This is the road to garlic paste in under 30 seconds. I hope you are thrilled now too. Life is better with a little garlic.

Think you’ll be trying this in your cooking? Be sure to subscribe to my new YouTube series for more Modern Pioneering tips like this!


  • Frank
    Posted November 16, 2009 at 10:37 am

    This is cool, I will try this for sure.

  • Joe
    Posted November 16, 2009 at 11:30 am

    Awesome! I’m tryin this.

  • Rick Ruzzamenti
    Posted November 16, 2009 at 7:48 pm

    Im in,very cool

  • grandma
    Posted November 19, 2009 at 8:00 pm

    Exactly what I wanted to know!
    – How to brine; and – How to make really good pork chops. Thanks

  • tbrincefield
    Posted October 6, 2010 at 9:21 pm

    Wish I knew about this about 4 hours ago…

  • Angela
    Posted October 7, 2010 at 2:05 am

    Does it not get too salty?

  • Post Author
    Posted October 7, 2010 at 8:45 am

    No it doesn't actually. Something about the chemistry… plus, you can add less salt to your recipe!

  • Thad Sperry
    Posted March 13, 2013 at 5:57 pm

    Ah yes, I am a garlic amateur soon to go pro with this instruction. So, I’ve been meaning to ask about knives. What kinds of cutting is a Santoku knife designed for? Seems quite similar to the Chef’s knife. A whole blog on knives and their designed uses would be helpful to me. Don’t know about the rest of your fan base though.

    • Post Author
      Posted March 16, 2013 at 9:49 pm

      Love that idea, I’m going to work on it : )

      • Kevin
        Posted March 21, 2013 at 8:41 am

        Another trick to make it easier to peel the skin off, is to lightly squash the clove before you attempt to peel it. If you do it right, you’ll find that the skin pretty much flakes off.

  • Donald
    Posted May 9, 2013 at 3:10 pm

    I do pretty much the same thing. I cut the cloves into quarters or eights and put them under the flat of the knife and smack the heck out of the knife with my fist. Then I chop the crushed paste.

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