📍 Where this dish comes from: Pernambuco · Historic Olinda
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Discover the history of this region →
Alho e sal, garlic and salt, is the base of everyday Brazilian cooking. Many cooks keep a jar of it in the fridge and start rice, beans, meats and vegetables with a spoonful sizzled in oil. It was traditionally pounded in a wooden pilão, a mortar and pestle, but a food processor is faster.
Servings: 1 about 1 cup
Ingredients
- 2 heads garlic cloves peeled (about 1 cup)
- 1 tablespoon coarse salt
- 2 tablespoons extra virgin olive oil or avocado oil
- 2 tablespoons chopped fresh parsley (optional)
- 1 tablespoon chopped scallion greens (optional)
Instructions
- Put the garlic and salt in a food processor and pulse until finely chopped, scraping down the sides.
- Add the oil, and the herbs if using, and pulse again to a coarse paste.
- Pack into a clean jar, cover the top with a thin layer of oil and refrigerate. Use within 2 weeks, or within 5 days if you added herbs.
Notes
Tip: Use about 1 teaspoon of paste in place of 1 clove of garlic and a pinch of salt, and remember it is already salted when you season the rest of the dish.
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This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 10: Sauces & Condiments (Historic Olinda). See all Brazilian recipes