Garlic-Ginger Paste

Preparation

1. Remove the garlic peel - I find it easiest to do this by crushing each clove a little with the side of a knife first
2. Peel the ginger - I recommend doing this with a spoon!
3. Blend all the ingredients very thoroughly (into a smooth paste). Use only as much water as you need which I found was around 80ml.

Notes

• This will keep in the fridge in a well sealed jar for 2+ months
• Typically about 15g per person is used in a recipe so this has been used for the portions and nutrition

Ingredients

• 1tsp salt
• 170g garlic
• 170g ginger
• 80ml oil
• 80ml water

Equipment

Nutritional Facts

• Serving size: 15.6G
• (2% / 2%)   Calories: 46kcal
• (5%)Total fat: 2.6G
• (3%)   Saturated fat: 0.5G
• (5%)   Unsaturated fat: 1.9G
•     Mono: 1.6G
•     Poly: 0.3G
• (0%)   Cholesterol: 0mg
•   Trans Fat: 0G
• (2%)Total carbohydrates: 5.3G
•   Starch: 0.1G
• (1%)   Sugars: 0.2G
•     Sucrose: 0G
•     Glucose: 0.1G
•     Maltose: 0G
•     Lactose: 0G
•     Fructose: 0.1G
•     Galactose: 0G
• (4%)   Fibre: 0.9G
• (2%)Protein: 0.8G
• Salts
• (3%)   Sodium: 68mg
• (2%)   Potassium: 70mg