Learn how easy it is to make your own, organic garlic paste for cooking and save time and hassle with a useful kitchen hack! There is enough prep involving peeling, slicing, grating and chopping we have to do on a daily basis to make a meal. Having ready, home-made garlic paste in your freezer is a great way to speed things up in your kitchen and make life simpler!
What is garlic paste?
Garlic paste is nothing more than fresh, peeled garlic cloves, which have been manually processed to achieve paste consistency.
You know I like seasoning food with fresh garlic for flavour and health benefitting reasons. I take every opportunity to cleverly include a clove at least once a day in our meals. And to encourage you to do the same I have shared tips like how to peel garlic quickly and how to remove the garlic smell from hands after…
In the ideal world we would like to skip all of this and have simple, ready to use ingredients without all the trouble along the way. Sure, you can buy the supermarket stuff, known to be full of preservatives lazy garlic or garlic in a tube… but I hope that when you realise how easy and quickly you can make an organic garlic paste in your kitchen, you will make my favourite garlic hack yours and pass it further to family and friends!
How to make garlic paste in your kitchen?
It couldn’t be easier to. What you need is fresh garlic cloves and a bit of oil to help with breaking things down into a paste in your blender or food processor. (I personally achieve a smoother texture with my blender.) That’s all!
Well, you do have to peel 3 heads of garlic first… Here‘s a great trick.
I used a small saucepan! Voila!
What’s the difference between garlic paste and Lebanese sauce?
Lebanese sauce, or Toum is an emulsion, like aioli or mayonnaise, consisting primarily of oil, garlic, a little lemon juice, seasoning and sometimes egg white. It is a condiment known as a staple of Lebanese cuisine.
My garlic paste is not a condiment, but a cooking ingredient consisting mostly of garlic. Very little oil is added to help with preserving flavour and achieving a smoother texture of the paste.
Lebanese sauce: garlic to oil ratio: 3 heads of garlic : 4-5 cups of vegetable oil
Garlic Paste: garlic to oil ratio: 3 heads of garlic : 3 tablespoons of vegetable oil
How to store garlic paste
You should always keep your garlic paste frozen and use it up within 6 weeks.
What I like to do is to spoon the paste into an ice-cube tray (1 teaspoon in each compartment), freeze and then pop and drop into a plastic container or a zip bag – ready to be used on a one by one basis at a moment’s notice!
With this method you can make ginger garlic paste, chilli garlic paste and so on…
Seasoning or not is totally up to you. I have never seasoned my garlic paste because I never eat it straight, but feel free if you do like to snack on garlic cloves and for the additional flavour benefits! Cooking wise the conversion is super simple:
1 teaspoon of garlic paste = 1 garlic clove
What to use garlic paste for?
How do you mash fresh garlic into a paste with a knife?
Well, you could use the ‘knife and salt’ method, but my choice would be to mince peeled garlic cloves with a garlic press first onto a wooden board. Then pile your garlic up, tilt a wide, large knife at a 30-degree angle to the board and drag it over the garlic, scraping it across the surface of the board few times. You can sprinkle a bit of salt over if you like, but when garlic is minced already you should achieve a reasonable, paste like texture anyway, after you scrape your knife over the garlic a few more times.
- 30 garlic cloves, peeled (you’ll get that from aprox 3 heads of garlic)
- 3 tablespoons of olive oil
- Place garlic cloves in a food processor, or blender and process for 30 seconds. Remove the lid and scrape the garlic bits of walls, put the lid back on and process the garlic for further 30 seconds.
- Add oil to garlic and process for 30 seconds. Remove the lid, scrape the garlic bits of walls, put the lid back on and process the garlic with oil for further 30 seconds. You can repeat this process once or twice more until desired consistency is achieved.
- Using a teaspoon, spoon you garlic paste into a small ice-cube tray, 1 teaspoon to each compartment. 1 teaspoon of garlic paste (1 frozen cube) = 1 garlic clove
- Freeze and then pop the cubes into a zip-bag. Keep frozen for up to 4 weeks.