Ginger Paste

Step 1

Peel the ginger (if desired) using a teaspoon or vegetable peeler. Hold the ginger root in one hand and use the round edge of a teaspoon to scrape away the thin skin

Step 2

Chop ginger into 1-inch cubes. Place in your blender or food processor.

Step 3

Blend until your desired consistency is reached (coarse to super-fine). Scrape down the sides of the blender occasionally. If needed, add 1-2 Tablespoons of olive oil if needed.

Step 4

Place in an airtight container and store in the fridge if planning to use within 1 week.

Step 5

Place in a small silicone ice cube tray and freeze until firm, about 1 hour. Transfer the cubes to a plastic freezer storage bag, label, date, seal tight and freeze for up to 6 months.