Make this convenient paste so it’s ready to spoon directly into your recipes. I love that it saves me from mincing every time I need it and adds such a nice punch of flavor to my stir fries and curries. As for storage, this paste will last for 2 months in the refrigerator.
by Julie Awad
1 cup garlic cloves, room temperature
1 cup fresh ginger, peeled and sliced
1 teaspoon salt
⅓ cup neutral oil
In a small pan on medium heat, bring oil to its smoking point. Turn off heat and allow to cool.
Add garlic, ginger, and salt to a small food processor and pulse until well blended. Add cooled oil gradually to the garlic ginger mixture and process to combine. Refrigerate in a glass jar.
Make sure the ginger slices and garlic cloves are completely dry (moisture affects the emulsification) before pulsing in the food processor. Work in batches if necessary.