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garlic paste

Saucy Simone’s Garlic Paste

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Here at Radical Dose, we love garlic. We love its health effects, we love its smell. So, let me share with you this traditional recipe for garlic paste, known as makalo in Macedonia, but known to the Italians as Ligurian pesto. Ligurian pesto is one of the oldest recipes we have from Roman times. I call it “The Lost Roman”, because I believe that it’s one of those Roman cultural heritages scattered throughout the Mediterranean. One of the simplest and most delicious of our recipes. All you’ll need is the following:

  • One bulb of garlic
  • Olive oil
  • A few drops of vinegar
  • A pinch of salt

Peel the garlic and put it in a mortar. You can’t use a food processor or blender because the heat will ruin the freshness. Pour enough olive oil to cover it, but be careful of using too much. Add a pinch of salt. Use a pestle to crush the garlic into a fine paste. Be aware, though, that this will take a long time and a lot of strength. Ladies, get your man to do it for you. Tell him it’ll develop his biceps and forearms (it really will).

Olive always got Popeye to grind her pesto.

Just as the garlic is close to turning into a fine paste, drip 3-4 drops of vinegar. And there you have it. If you want to go the Ligurian route, you can also add bread crumbs, but I find that it’s unnecessary. You can use it as a dip for bread or potatoes, spread it on meat and especially fish. Bon apetit.

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