About this recipe:After finding heaps of recipes calling for ginger-garlic paste, but only finding ginger paste or garlic paste, but not both, at my local supermarket, I decided to find a recipe for it myself. Basically it is just equal amounts of root ginger and garlic pulsed together. Store in the refrigerator or freezer. You may use water in place of the oil, but it will not keep as long.
DC Girly Girl
100g (4 oz) garlic, chopped
100g (4 oz) fresh root ginger, chopped
1 tablespoon olive oil, or as needed
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Method Prep:10min › Ready in:10min
In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.
If you're storing this in the refrigerator, you can cover the paste with a layer of olive oil - this way it will keep much longer.
Wonderful recipe. I've made it a million times and always have a large jar in the fridge ready to add to all my dinners. I always use olive oil in the paste and make sure it completely covers the paste. Love this - 09 May 2015