Garlic Ginger Paste

Ingredients:
  • 115 gm (4 oz) garlic, chopped
  • 115 gm (4 oz) fresh ginger root, chopped
  • 1 tablespoon olive oil, or as needed

Method:
  1. In a food processor or with pestle and mortar, combine the garlic and ginger. Adding small amounts of olive oil to facilitate the blending and homogenise after each addition, until it makes a smooth paste. 
Important: Refrigerate maximum of 10 days.
Freeze indefinitely.

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