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How to make ginger garlic paste

Homemade Ginger Garlic Paste

Homemade ginger garlic paste that's time and money saving. Quick, easy, and better than the store bought paste.
Course Seasoning Base
Cuisine American, Caribbean, Haitian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 Serving
Calories 702kcal


  • 5 oz Cloves Garlic
  • 5 oz Ginger Roots
  • ¼ cup Oil or more if needed


  • Combine ginger, garlic, and oil in the food processor.
  • Blend until the mixture starts to form into a paste. Add more oil if it is too thick.
  • Transfer the paste into an airtight container and refrigerate.



Ginger Garlic Paste Notes & Frequently Asked Questions (FAQ)

  • Should I use water or oil? It depends on you. I find that water makes it more "watery" whereas oil helps to keep the paste together. 
  • How long can you store ginger garlic paste in the refrigerator? You can store the homemade paste for 1 month in the refrigerator or 3 months in the freezer. 
  • You can make this paste in a blender by pulsing the ingredients until they are well combined. 
  • You can add turmeric to this recipe, however, this will alter the taste slightly. 
  • Should I add salt? Adding salt will not hurt your recipe. It is completely up to you. 


Serving: 1Serving | Calories: 702kcal | Carbohydrates: 5g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 39g | Trans Fat: 54g | Sodium: 691mg | Potassium: 1mg | Fiber: 3g | Sugar: 3g | Vitamin A: 88IU | Vitamin C: 5mg | Calcium: 1mg