- sea salt
- olive oil
The quantities are arbitrary, do as much as you like, the only thing that matters is the same measure of ginger and garlic. Peel ginger, cut it into size of garlic clove, put into blender, add sea salt and chop. Gradually add olive oil just to push the mixture to make it faster and to be homogeneous. When you get consistency of pate, that’s it. It’s great for lunch, dinner, it matches meat, fish, vegetables, different sauces, butter, bread … It can be placed everywhere. Except perhaps in some cakes.