0.5 lbs (250 gms) ginger, peeled 0.75 lbs (350 gms) garlic, peeled 3 tablespoons oil 1 teaspoon salt
PEEL AND CHOP
Peel the ginger and garlic cloves. Chop the ginger into 1 to 2-inch pieces.
PUREE TO A FINE PASTE
Add chopped ginger, garlic, oil, and salt to a blender. Grind to a fine paste. Make it in batches, if needed.
Store it in an air-tight glass container in the refrigerator for 7-10 days.
To preserve for 3-4 months, transfer into an ice-cube tray. Freeze for 3-4 hours.
Once frozen, pop the cubes out and transfer it to a Ziploc or a silicone bag and store it in the freezer for up to 6 months.
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