Garlic Ginger Paste

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

  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.