You will need:

2 heads of garlic (15-20 cloves)

1 inch of ginger. You may use more or less to your taste.

1 pinch of salt. Again, more or less to your taste.

1 tablespoon of cold pressed extra virgin olive oil.

1 tablespoon room temp water.

A grinder.

A rubber spatula.

Separate, peel, and wash the garlic and put it in your grinder.

Wash, peel, and cut the ginger into pieces roughly the same size as your cloves of garlic. Add to grinder.

Add the salt, water, and olive oil.

Grind on high speed until a thick white paste forms. If the mixture is still a bit dry, you may add 1 more tablespoon of olive oil or 1 tablespoon of water. If it becomes too runny, feel free to add more garlic and ginger.

Use your rubber spatula to transfer your paste into a glass jar, seal, and refrigerate.

THAT’S IT!

Use 1 teaspoon at a time, or as much as you want, really.

Tip: Use an airtight jar to prevent moulding and always use a clean spoon to scoop.