Garlic, Ginger or Lemon Grass Paste Recipe


Find endless flavor inspiration with Garlic/ginger or lemongrass paste. You can’t beat freshness for punchy flavour, add either or both to Southeast Asian soups, noodle dishes, curries and stir-fries as well as cakes, cookies and teas.


  • Garlic and Ginger Paste
  • Fresh garlic – peeled and roughly chopped
  • Fresh ginger – peeled and roughly chopped  (Tip: use a desert spoon to peel ginger-way easier)
  • a little water until you achieve a paste consistency
  • Lemongrass Paste
  • Fresh lemongrass – cut 1-2cm off from bottom and 10-15cm from top and take the course outer layer off – chop remaining pieces
  • a little water until you achieve a paste consistency


  1. Chop up the ginger, garlic or lemon grass into small pieces, place in a blender and blend with enough water to grind to a fine paste. Alternatively use the mortar and pestle and grind to a fine paste
  2. Will keep for 2-3 days in fridge.