For all these methods, you’ll first want to peel your garlic, separating the cloves.
With a Knife
Use your knife blade to rock back and forth across the garlic, moving the knife the length of the garlic.
Go the other direction to make the pieces smaller.
With a Garlic Press
First, place a clove or two of garlic (check your product instructions to see if you have to peel first) into the press and squeeze the handles together.
The garlic is forced through little holes that mince it. This method makes it more pulpy than mincing by hand.
Food Processor
Add peeled garlic cloves and olive oil to the bowl of a mini food processor.
Attach the lid, then pulse until the cloves are minced as desired, scraping down the sides as needed.
Notes
Don’t forget to trim off the hard ends of each clove with a knife before you begin mincing. The ends won’t soften like the rest of the garlic, no matter which peeling method you choose.
One garlic clove equals approximately ½ teaspoon of garlic paste and 1 teaspoon of minced garlic.
If you’re adding frozen minced garlic to a recipe, it can be directly added to your recipe without thawing!
Top your minced garlic with a thin layer of olive oil before refrigerating, which helps preserve it for longer.