Peel the ginger (if desired) using a teaspoon or vegetable peeler. Hold the ginger root in one hand and use the round edge of a teaspoon to scrape away the thin skin
Chop ginger into 1-inch cubes. Place in your blender or food processor.
Blend until your desired consistency is reached (coarse to super-fine). Scrape down the sides of the blender occasionally. If needed, add 1-2 Tablespoons of olive oil if needed.
Place in an airtight container and store in the fridge if planning to use within 1 week.
Place in a small silicone ice cube tray and freeze until firm, about 1 hour. Transfer the cubes to a plastic freezer storage bag, label, date, seal tight and freeze for up to 6 months.
Here are a few tips to keep in mind to extend the shelf-life.
Use the freshest ginger you can find.
Store it in a moisture-free glass container in the back of your fridge. It should last up to 1 week.
Remove the amount you need and return the jar or bag back to the fridge or freezer as soon as possible. Constant thawing and re-freezing will make the paste lose it's freshness and potency.
Note: The nutrition facts below are my estimates based on 1 tablespoon ginger paste (1 cup = 16 tablespoons). If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.