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Ginger Paste

  • TOTAL TIME: 10 MIN
  • SERVINGS: MAKES 1 CUP
  • FAST
  • HEALTHY
  • MAKE-AHEAD

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.

  1. 1/4 pound ginger, peeled and coarsely chopped
  2. 1/2 cup water
  1. In a blender, puree the ginger with the water.