GINGER AND GARLIC RELISH
Makes: 1 cup
Ingredients
20g garlic (about 4 cloves)
100g ginger, peeled and chopped
100g spring onions, sliced
½ cup coriander leaves
30ml vegetable or peanut oil
1 tsp (5ml) NOMU Sea Salt
1 tsp (5ml) sugar
Zest of 1 lemon
2 tsp (10ml) lemon juice
Directions
Blend the garlic, ginger, spring onions and coriander leaves together in a food processor until they form a rough paste. With the processor running, add the oil slowly, allowing it to be absorbed a little at a time. Continue until the oil is finished and a smooth paste is formed.
Add the salt, sugar, zest and lemon juice and blend until well combined.
Notes: Store in the fridge for up to a week.
Ingredients
20g garlic (about 4 cloves)
100g ginger, peeled and chopped
100g spring onions, sliced
½ cup coriander leaves
30ml vegetable or peanut oil
1 tsp (5ml) NOMU Sea Salt
1 tsp (5ml) sugar
Zest of 1 lemon
2 tsp (10ml) lemon juice
Directions
Blend the garlic, ginger, spring onions and coriander leaves together in a food processor until they form a rough paste. With the processor running, add the oil slowly, allowing it to be absorbed a little at a time. Continue until the oil is finished and a smooth paste is formed.
Add the salt, sugar, zest and lemon juice and blend until well combined.
Notes: Store in the fridge for up to a week.
Ingredients
20g garlic (about 4 cloves)
100g ginger, peeled and chopped
100g spring onions, sliced
½ cup coriander leaves
30ml vegetable or peanut oil
1 tsp (5ml) NOMU Sea Salt
1 tsp (5ml) sugar
Zest of 1 lemon
2 tsp (10ml) lemon juice
Directions
Blend the garlic, ginger, spring onions and coriander leaves together in a food processor until they form a rough paste. With the processor running, add the oil slowly, allowing it to be absorbed a little at a time. Continue until the oil is finished and a smooth paste is formed.
Add the salt, sugar, zest and lemon juice and blend until well combined.
Notes: Store in the fridge for up to a week.
Ingredients
20g garlic (about 4 cloves)
100g ginger, peeled and chopped
100g spring onions, sliced
½ cup coriander leaves
30ml vegetable or peanut oil
1 tsp (5ml) NOMU Sea Salt
1 tsp (5ml) sugar
Zest of 1 lemon
2 tsp (10ml) lemon juice
Directions
Blend the garlic, ginger, spring onions and coriander leaves together in a food processor until they form a rough paste. With the processor running, add the oil slowly, allowing it to be absorbed a little at a time. Continue until the oil is finished and a smooth paste is formed.
Add the salt, sugar, zest and lemon juice and blend until well combined.
Notes: Store in the fridge for up to a week.
