This homemade Ginger Garlic Paste is a flavorful all-purpose staple to have ready and available to use in so many great recipes! So much better than store-bought jarred varieties and incredibly easy-to-make paste, you'll never want to be without it again!
Wash your ginger thoroughly and mince or thinly slice. The peel is completely edible and breaks down into the ginger garlic paste wonderfully, so you don't need to hassle with that extra step.
Transfer the ginger and garlic to a food processor or blender along with the first 1 tablespoon portion of coconut oil.
Pulse or blend until the ginger and garlic are broken down into a fine paste consistency, adding a drizzle of more oil as needed while processing to achieve a smooth paste.
Seasoning the ginger garlic paste is optional. You can season to taste with salt - or add a pinch of salt along with a ¼ teaspoon of turmeric for a divinely flavorful ginger garlic paste that is ready to use in all of your recipes.
To use your ginger garlic paste in recipes, simply combine the total amount of ginger + garlic and replace it with the same amount of ginger garlic paste.Always use a clean airtight container that seals very securely for your fresh paste. If you follow these tips, your ginger garlic paste can stay usable for up to two months:
Make sure that the ginger root was clean and dried before blending. *You want to keep water out of the paste for best results in long-term storage.
Refrigerate the paste (in your airtight container or jar) immediately after blending.
Only remove the ginger garlic paste from the refrigerator long enough to get your needed portion.
Use a clean, dry spoon or measuring spoon to remove your portion of paste from the container.
The addition of salt and/or turmeric also acts as preservatives. Both can help your ginger garlic paste to store exceptionally well, just be aware of the salt and spice content when using in recipes!