Lemongrass Paste

(from desert.rose32’s recipe box)

Categories: Asian inspired


  • 2 teaspoons extra-virgin olive oil
  • 2 large shallots, finely chopped
  • 1 tablespoon freshly grated ginger
  • 4 -5 garlic cloves, minced
  • 1 stalk lemongrass, pounded, cut in 1/2-inch pieces (1 tablespoon dried)


  1. 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.
  2. Note 1: If you are using the pestle and mortar, start off with the hard to grind ingredients like the lemongrass, the kaffir lime leaves and the galangal.
  3. 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.
  4. Note 3: The additon of a couple teaspoons water may encourage easier mixing and will not affect the final product.

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