Equal parts ginger and garlic. Some canola oil.
*Note: I don't want to give actual amounts here because it all depends on how much you cook with ginger and garlic. I use it so many Sri Lankan, Indian, Thai and Chinese dishes that I used 2 1/2 blubs of garlic and about a pound of cleaned ginger and 1/4 cup of canola oil. This should last me about a week. I usually use about 1-2Tbs of this mixture depending on the dish.
Directions: Put all items into a food processor and blend until smooth.
Here is a bonus cooking tip to using ginger. If you buy a lot of ginger and want to save it for a rainy day don't put it in the fridge. All you have to do is clean the ginger, cut it into 2-3 inch pieces, put in a plastic food storage bag and freeze it. I freeze pounds of ginger at a time and just take it out and use a microplane grater to grate the ginger into any dish I need it for. Your ginger will last for months in the freezer without any problem. But it is best to use fresh (never been frozen) ginger to make the ginger/garlic paste above.