Ginger and garlic are both nutritional superstars. Ginger soothes digestion. Garlic is good for the heart. Both are immune boosters and anti-inflammatory. Use them alone or together in your cooking every day!
Having a jar of Ginger Garlic Paste in the fridge gives weeknight meals a head start, and fills the kitchen with an appetizing aroma and the promise of a healthy and delicious meal.
I like using avocado oil when making this paste. Avocado oil has health benefits similar to olive oil, but with a higher smoke point so it will not get damaged by a hot pan. Apple cider vinegar prevents the garlic from giving the paste a disturbing blue/green shade.
Use organic, and if possible local, garlic and ginger to ensure you’re not adding unwanted heavy metals and pesticide residue.
Garlic Needs Time to Activate
Peel garlic cloves by trimming off the ends and then remove the peel. Fresh garlic is usually stickier to peel than aged garlic. To make peeling easier use a silicone garlic peeler tube.
In a mini-food processor, or in a jar with and an immersion blender, process the peeled garlic cloves then let sit for 10 minutes. This will give garlic’s health superpower, allicin, time to activate.
Peel Ginger with a Grapefruit Spoon
While waiting for the garlic, wash and peel the ginger. You always want to remove the skin from ginger since it can be bitter. I like to use a spoon when peeling ginger. My fave is a grapefruit spoon since it has a serrated edge and nicely gets around the bumps on the ginger root and doesn’t remove more than the skin. Slice the peeled ginger into 1/2″ | 1.5 cm pieces. Add ginger pieces to the garlic and process until combined.
Add avocado oil and apple cider vinegar and keep processing until a paste is formed.
Transfer the Ginger Garlic Paste into a glass jar with airtight lid and store in the fridge for up to 5 days. You can also freeze some, or all of the paste, by placing spoonfuls on a baking tray lined with wax paper or in silicone ice cube trays. Keep in the freezer for up to 6 months.Print