Ingredients
- 1 pound fresh ginger root approx. 4 cups chopped ginger, peeled
- 2 to 4 tablespoons oil use a neutral flavored oil
Instructions
- Combine the ingredients in a blender and pulse until smooth. Scrape the ginger down the sides as needed.
- Store the ginger paste in an air-tight container in the fridge for up to 5 days, or in the freezer for up to six months. I suggest storing the ginger paste in 1 teaspoon cubes using this tiny cube silicone tray.
Notes
- I suggest using at least 2 tablespoons of oil to help preserve the ginger paste, but feel free to add more if you'd like.
- I like to store the paste in this tiny cube silicone tray - each cube is equivalent to 1 teaspoon.
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