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Make the garlic paste. Use the flat side of of your knife under the heel of your hand to smash the garlic cloves. Rock the knife blade repeatedly across the smashed garlic to chop it, then drag the flat of the knife (with the sharp edge pressed down against the cutting board at about a 10-15 degree angle) across the garlic to smear it into a thin layer. Sprinkle with a pinch of salt, then chop across the garlic, gather it up into a pile, smear, and repeat until you have a fine garlic paste. Alternately, use a Microplane zester to finely grate the garlic into a paste.
Finely mince the shallot. You're looking for pieces ⅛" or smaller.
Finely mince the rosemary. Strip the leaves off the spring of rosemary by pinching firmly at the top with one hand and sliding the fingers of the other hand down the stem in the opposite direction of the leaves from tip to base. Remove any bits of tough, woody stem. Mince the rosemary leaves until very fine, almost powdery.
Mix garlic paste, shallot, and rosemary together in a small bowl with olive oil, salt, and pepper. Your sauce is now ready to use.