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Garlic and Ginger Paste (Paleo, Gluten Free, Dairy Free, Grain Free, AIP)

Garlic and Ginger paste gives a unique flavor to any dishes. Once you start using it when cooking, you won't ever go back to your old ways ;)
Keyword AIP, Dairy Free, Garlic, Ginger, Gluten Free, Grain Free, Paleo, Paste
Prep Time 10 minutes
Total Time 10 minutes
Author The Strategic RD

Ingredients

Garlic Paste

  • 3 heads fresh garlic, peeled (182g)
  • 7 tablespoons water, at room temperature

Ginger Paste

  • 118 g fresh ginger root, skin included (optional)
  • 7 tablespoons water, at room temperature

Instructions

Garlic Paste

  • Combine the peeled garlic cloves and the water in your blender.
  • Pulse everything until you obtain a smooth paste.
  • Scrape the sides of your blender as needed.
  • Store your garlic paste in an air-tight glass jar. *See notes below

Ginger Paste

  • Combine the ginger root and the water in your blender.
  • Pulse everything until you obtain a smooth paste.
  • Scrape the sides of your blender as needed.
  • Store your ginger paste in an air-tight glass jar. *See notes below

Notes

(1) To preserve your pastes, some people love adding some neutral flavored oil (such as Extra virgin olive oil or Avocado oil) to them. I personally don't find the need to do so.
But if you want to do it, you'll need:
4 teaspoons of oil for 3 heads of garlic (182g)
3 teaspoons of oil for 118g of ginger.
(2) 1 teaspoon garlic paste = approximately 1 large garlic clove
1 teaspoon ginger paste = approximately 1 inch knob ginger
(3) It's better to store your pastes in different jars instead of a single one. That way, you can refrigerate 1 jar and freeze the others.
(4) You can refrigerate your pastes up to two months. And freeze them up to one year in airtight jars.