Ginger & Garlic Paste

Feb 11, 2021February 11, 20210 1

5 min

Easy

125 g (4 oz) fresh root ginger, peeled and cut into chunks 125 g (4 oz) peeled garlic cloves

Servings Per Recipe

Makes 250 g

Calories

184

Sodium

19 mg

Fat

2 g

1.	Process the ginger with the garlic cloves in a food processor or blender with a very little water, just to aid processing. Spoon into an airtight screw-top jar and store in the refrigerator for up to 3 weeks.
2.	Alternatively, place small quantities in a specially reserved ice-cube tray.
3.	Or spread the paste on to a baking sheet, freeze, then remove the slab and break into pieces. Store in a plastic freezer bag.