Garlic Shallot Puree

This garlic shallot puree is perfect for any recipe that calls for fresh pure garlic. The shallot gives this recipe more depth and flavor. Pureed garlic keeps up to ten days covered in the refrigerator, and keeps frozen for up to six months in the freezer. I use this every time a recipe calls for fresh garlic, and I use about 1 teaspoon of the puree per clove of fresh garlic. Prepare this garlic shallot puree ahead of time, so you always have it on hand.

Garlic Shallot Puree


  • 10 cloves garlic, peeled
  • ½ of a large shallot, peeled
  • 1 tablespoon olive oil


  1. Mix the garlic, shallot and olive oil in a mini food processor or blender about 30 seconds. Scrape down and blend until creamy.

Recipe by Jason Hill /