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    Home » Recipes » Tips and Tricks

    How to Make Garlic Paste (Four Ways)

    By Lily・Published: Jun 1, 2023・Updated: Jun 1, 2023・Post may have affiliate links.

    Jump to Recipe Print Recipe

    Garlic paste is a common ingredient in many recipes. I've tested various methods and found the four easiest ways to make crushed garlic: a food processor, blender, mortar and pestle, and garlic press.

    garlic paste in a bowl.

    This post also includes freezer instructions, so you always have garlic paste on hand!

    Garlic paste is an excellent flavor maker for any recipe. Use it for baba ganoush, homemade garlic butter sauce, tahini sauce, garlic bread, garlic labneh, or garlic butter sauteed shrimp.

    What You Will Love

    Pick any one of these methods for easy crushed garlic. Garlic paste can be frozen, which is great if you make it in bulk. All you need is a freezer-friendly storage bag to store the paste, then break it off when cooking.

    Ingredient Notes

    peeled garlic cloves and garlic bulbs in bowls.

    Use fresh garlic, either purchased pre-peeled or in garlic bulb form.

    peeled store-bought garlic cloves.

    I purchased a 3-pound bag of peeled garlic cloves from Costco for a bulk batch. If you have extra garlic, you can use it for Lebanese toum garlic sauce.

    peeling garlic with a knife.

    After the garlic is peeled, remove the top brown part.

    See the recipe card at the bottom of the post for quantities.

    How To Make Garlic Paste

    These are the four best ways to make garlic paste: a food processor, blender, garlic press, and mortar and pestle. Each method has its pros and cons, which I detail in each section.

    Food Processor

    This is my favorite method for making bulk paste because the garlic consistency is the closest to mashed garlic (with a mortar and pestle). Also, it produces a large amount.

    adding garlic cloves to the food processor with salt and olive oil.

    Add peeled garlic cloves, olive oil, and salt to a food processor.

    Blend on high for about 30 seconds. Stop and scrape down the sides. Repeat until fully blended (about 2 minutes).

    texture of garlic paste made in a food processor.

    Blender

    This method is great if you want bulk garlic paste without added oil. The paste is smooth and easy to pour into a freezer bag.

    blending garlic in a blender.

    Add peeled fresh cloves of garlic, water, and salt to a blender.

    Blend on high until smooth.

    Mortar and Pestle

    Pounding garlic cloves with a mortar and pestle is my favorite method for small amounts of garlic. Mashed garlic is used in many Lebanese recipes, and this is the traditional way to prepare it.

    add garlic cloves and salt to a bowl.

    Add peeled garlic and salt to the bowl.

    mashed garlic in a bowl.

    Mash the garlic until it forms a paste (about two minutes of pounding).

    Garlic Press

    This is my least favorite method because half of the garlic remains in the garlic press. Also, it's a lot of work to crush garlic cloves one at a time. I end up with garlic all over my hands.

    garlic paste using a garlic press.

    Add a peeled garlic clove to the garlic press. Clamp with your hands until crushed garlic comes out of the other end. Use a knife or spoon to scrape it off.

    If using a garlic press to crush garlic, I recommend it for recipes using a small quantity of garlic, like a maximum of two tablespoons.

    Tips and Tricks

    • If making the paste using a bulk method (blender or food processor), you need a minimum of 3 cups of garlic cloves. It's hard to blend a small quantity.
    • Use any mortar and pestle, wooden or granite.
    crushed garlic in a bowl.

    Variations and Substitutions

    You can grate garlic using a microplane zester, but because garlic is small, it's hard. I don't recommend this method.

    Make fresh garlic and fresh ginger paste. This is a common ingredient in Southeast Asian cuisine, like this chicken biryani recipe. Just blend garlic and ginger together using the food processor method.

    Mix different flavors with the garlic. Make one bulk batch, then split it into three bags:

    • Add chili pepper for garlic chili paste.
    • Place chopped fresh cilantro in the bag for garlic cilantro paste. This combination is perfect for Lebanese molokhia (jute stew) or batata harra.
    • Add ground coriander, ground cumin, or any other dry spice you often cook with.
    garlic cloves in a bowl.

    Storage

    Store the garlic paste in the freezer for up to 9 months!

    scooping garlic paste into a freezer friendly bag.

    Use an airtight container or freezer bag. Don't overfill the bag. You want the bag to have a ½" thickness so it's easy to break into chunks.

    garlic paste in freezer bags.

    Label the bag with the date and contents so you don't forget.

    How To Use Frozen Garlic Paste

    The garlic paste should be soft enough to break off chunks. A good rule of thumb is 1 tablespoon is equivalent to the tip of your thumb and 2 garlic cloves.

    FAQs

    What's the difference between garlic and garlic paste?

    Garlic paste is the pulverized and crushed form of peeled garlic cloves. When garlic is crushed, it forms a paste.

    What is the use of garlic paste?

    Garlic paste can be used for sauces, salad dressings, marinades, or main dishes. Garlic paste easily blends into the dish without being to overpowering.

    What is the difference between minced garlic and garlic paste?

    Minced garlic is finely chopped garlic using a knife. Garlic paste is formed through crushing or pulverizing. Minced garlic has large pieces, whereas garlic paste is more even throughout.

    Garlic Recipes

    • roasted steelhead trout with garlic lime butter
      Baked Steelhead Trout with Garlic Butter Sauce
    • Garlic and rosemary lamb chops
      Mediterranean Grilled Lamb Rib Chops
    • lemon mint cabbage salad
      Shredded Cabbage Salad with Lemon Vinaigrette
    • homemade garlic butter bread slice.
      Homemade Garlic Bread Baguette

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    📋 Recipe

    garlic paste with garlic bulbs.

    How to Make Garlic Paste

    Author: Lily
    Course: Sauces
    Cuisine: Lebanese
    Prep: 15 minutes mins
    Total: 15 minutes mins
    5 from 1 vote
    Print Pin Rate Email
    Servings 60
    These are the easiest four ways to make garlic paste: a blender, food processor, mortar and pestle, and garlic press.

    Ingredients
     

    Food Processor Garlic Paste

    • 3 cups garlic cloves peeled, germ removed
    • ¼ cup olive oil
    • 2 teaspoon salt

    Blender Garlic Paste

    • 3 cups garlic cloves
    • 1 cup water
    • 2 teaspoon salt

    Mortar and Pestle Garlic Paste

    • 1-8 cloves garlic
    • pinch salt

    Garlic Press

    • cloves garlic

    Instructions

    Food Processor

    • Add the garlic, olive oil, and salt to a food processor. Blend on high. Stop and scrape down the sides. Blend for another few minutes until well combined. This method is good for bulk freezing garlic paste.

    Blender

    • Add the peeled garlic cloves, water, and salt to a blender. Blend on high for about 15 to 30 seconds until blended. This method is good for freezing garlic paste.

    Mortar and Pestle

    • Add the peeled garlic cloves and salt to a bowl. Mash the garlic with the pestle until a paste forms. This method is great for 2 to 8 garlic cloves.

    Garlic Press

    • Place the garlic clove in the garlic press. Using your hand, squeeze the press until crushed garlic comes out the other end. Scrape the garlic using a spoon or knife. This method is excellent for one clove of garlic.

    Equipment

    food processor.
    Food Processor
    mortar and pestle.
    Mortar and Pestle
    vitamix blender.
    Blender
    garlic press

    Notes

    1. The easiest bulk method is food processor garlic paste. The best way to make small amounts of garlic paste is by using a mortar and pestle.

    Nutrition

    Calories: 28 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 1 g | Sodium: 158 mg | Potassium: 55 mg | Fiber: 0.3 g | Sugar: 0.1 g | Vitamin A: 1 IU | Vitamin C: 4 mg | Calcium: 25 mg | Iron: 0.2 mg

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    About Lily

    Howdy! My name is Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks to the fridge, meaningful relationships, and anything related to food. I'm so happy you are here!

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    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

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