Ginger-Garlic Paste:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1/2 cup cloves garlic, whole 1/2 cup fresh ginger, peeled, 1/2-inch slices 1/4 cup canola oil
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
Number of Servings: 24
Recipe submitted by SparkPeople user JOANNINE.
Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
Number of Servings: 24
Recipe submitted by SparkPeople user JOANNINE.
Nutritional Info Amount Per Serving
- Calories: 25.9
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 0.7 mg
- Total Carbs: 1.3 g
- Dietary Fiber: 0.1 g
- Protein: 0.2 g
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