| 5 | 10 | 383 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 1 |
| 2 tsp | Olive Oil, Extra Virgin (extra-virgin) |
| 2 large shallot(s) | Shallots (finely chopped) |
| 1 tbsp minced | Ginger root (freshly grated) |
| 4 clove(s) | Garlic (minced) |
| 1 stalk | Lemongrass (pounded, cut in 1/2-inch pieces (1 tablespoon dried)) |
Blend all of the ingredients in a blender or food processor until very smooth and finely textured, 2 to 3 minutes. Can, also, be pounded with mortar and pestle. Keep refrigerated.
Note 1: If you are using the pestle and mortar, start off with the hard to grind ingredients like the lemongrass.
Note 2: If you are using a food processor, put the easiest-to-grind ingredients in first. The liquid that forms will help to process the other harder-to-blend ingredients.
Note 3: The addition of a couple teaspoons water may encourage easier mixing and will not affect the final product.
| Vegetables | 3.6 |
