Garlic Paste
Garlic paste has an even finer texture than minced garlic. Use garlic paste when you want a very smooth texture, as in a mayonnaise or in a soup or for making pesto without using a mortar with a pestle. This pungent, aromatic paste can be used as a marinade for meat, poultry and seafood or added to sauces. It can be refrigerated for up to 5 days. The paste may darken, but it will still be good.Ingredients
- 2½cm fresh ginger peeled and roughly chopped
- 1 whole head of garlic, peeled
- 3 Tbsp water
Method
- Blend the ginger and garlic together in a food processor with a little water until it is a puree.
