Step 1

The first step is to peel all your ginger. I like to do this with a spoon for the quickest, best results.If it’s organic ginger and you don’t mind eating the peel, feel free to leave it on.

Step 2

For the quickest results, use a food processor. Chop the ginger up into a few pieces and then add it to your processor (or high-speed blender) and blend into a paste.

Step 3

You’ll need to stop the machine occasionally and scrape down the sides of the jug with a spatula to make sure everything is being evenly processed.This can take up to five minutes to blend (machine resting time included) into a chunky paste. However, this will depend on the power of your machine and the size of your ginger pieces (mine were large, it may be easier to cut them into thin coins).My ginger paste is slightly on the chunky side because I prefer to leave it oil and water-free. However, if you want smoother results, then feel free to add some in to help your machine.

Step 4

For a machine-free method, you could manually grate (using a micro-plane is best) or mince the ginger.

Step 5

Once blended, you can (optionally) pass the mixture through a sieve or nut milk bag, squeezing lightly to collect some of the juice (which I use for juices and smoothies). However, you can also keep all the juice with the pulp.Then, it’s time to use or store it!

Step 6

Fridge: Store the ginger paste in an airtight container in the refrigerator for 1 week. You could top the jar with a thin layer of oil to help preserve it for slightly longer (between 2-3 weeks).Freeze: To freeze the paste, you can transfer it to a re-usable freezer bag in a thin layer, in an ice-cube tray, or make portioned ‘scoops’ using a melon baller/scoop that’s around 1tbsp (or 1tsp) in size. When making the scoops, lay them on a parchment-lined tray and freeze for a few hours until solid. Then transfer to a freezer-safe bag or container and store for up to 6 months!