Weekly Seasoning Pastes

Ingredients

• 10 head Garlic (Soaked in hot water for easy peeling; divided across all recipes)
• 8 tbsp Salt (Divided (2 tbsp per recipe))
• 2 cup Olive oil (Divided; enough to cover and preserve the pastes)
• 1 Onion (White or yellow onion for the second paste)
• 1 Carrot (For the second paste)
• 2 Leek (Divided between second and third pastes)
• 1 bunch Green onions (Divided across second, third, and fourth pastes)
• 1 bunch Parsley (Divided across second, third, and fourth pastes)
• 1 Red onion (For the third paste)
• 100 g Bacon (For the third paste)
• 1 Dedo de moça chili (Brazilian red chili; for the third paste)
• 2 tbsp Paprika (For the third paste)
• 1 tbsp Red pepper flakes (For the third paste)
• 1 tbsp Chimichurri seasoning (Dry mix; for the fourth paste)
• 1 tsp Ginger powder (For the fourth paste)
• 1 tbsp Dried parsley (For the fourth paste)
• 1 tbsp Dried oregano (For the fourth paste)
• 1 tsp Bay leaf powder (For the fourth paste)

Steps

1. 1

   Place a large quantity of garlic in a bowl and cover with hot water. Let it rest for a few minutes to loosen the skins, then peel all the garlic.

2. 2

   For the first paste (Basic Garlic): Place a portion of garlic in a food processor or mixer and grind until fine.

3. 3

   Add olive oil and 2 generous tablespoons of salt to the ground garlic. Mix well, transfer to a jar, seal, and store in the refrigerator.

4. 4

   For the second paste (Vegetable Blend): Grind a portion of garlic in the processor. Add chopped white onion and process again.

5. 5

   In the same processor, grind carrot, leek, green onions, and parsley until finely chopped.

6. 6

   Combine the garlic-onion mixture with the processed vegetables. Add 2 generous tablespoons of salt and plenty of olive oil. Mix thoroughly and transfer to a jar.

7. 7

   For the third paste (Bacon & Spice): Grind a portion of garlic, then add chopped red onion and process. Transfer this base to a container.

8. 8

   In the processor, grind bacon, leek, dedo de moça chili, parsley, and green onions until fine.

9. 9

   Combine the bacon-vegetable mix with the garlic-red onion base. Add 2 tablespoons of paprika, 1 tablespoon of red pepper flakes, 2 tablespoons of salt, and plenty of olive oil. Mix, jar, and refrigerate.

10. 10

    For the fourth paste (Herbed): Grind a portion of garlic with fresh parsley and green onions. Transfer to a container.

11. 11

    Add dry chimichurri, ginger powder, dried parsley, oregano, and bay leaf powder to the mix.

12. 12

    Add 2 generous tablespoons of salt and olive oil. Mix everything together and transfer to the final jar.

Notes

The salt and olive oil act as natural preservatives. Always keep these pastes refrigerated and use a clean spoon each time to prevent spoilage. The hot water trick for garlic makes peeling large quantities much faster.

Nutrition per serving

• seasoning
• meal prep
• condiment
• garlic
• brazilian
• base
• easy