Step 1

Place the ginger and garlic in the blender. Blitz on low speed for a minute or so until the ginger and garlic are broken down into small bits. Scrape down the bowl a couple of times if needed to keep the ingredients moving.

Step 2

Add the oil and vinegar and process again, first at low speed until you have a paste, and then at a higher speed until the paste is quite smooth. Again, scrape down the bowl with a spatula as needed if the ingredients don't move.

Step 3

Store the ginger-garlic paste in an airtight jar in the refrigerator for up to four weeks.

Step 4

For long-term storage place one-tablespoon-size servings of the ginger garlic paste in ice cube trays, pop out the cubes when frozen, and store in a freezer-safe bag.