Ginger-Garlic Paste

By Jonathan Reynolds

Total Time
5 minutes
Rating
4(5)
Comments
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Featured in: FOOD; The Ginger Man

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Ingredients

Yield:About 6 tablespoons
  • 13½-inch piece peeled ginger root, thinly sliced
  • 8garlic cloves, sliced
  • 1tablespoon canola or vegetable oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

29 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients and 2 tablespoons water in a blender. Blend until smooth. Add more water if necessary. Will keep up to one week refrigerated.

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Ratings

4 out of 5
5 user ratings
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Comments

SK

I go one step further and freeze the paste in an ice cube tray. Then I can thaw one cube at a time for individual recipes. It keeps for months.

TH

I substituted Olive oil for the canola and froze some as ice cubes. Delicious!

SK

I go one step further and freeze the paste in an ice cube tray. Then I can thaw one cube at a time for individual recipes. It keeps for months.

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