Low Sugar Ginger Garlic Paste with Turmeric
Fresh ginger, garlic, and turmeric come together in this bold, aromatic paste that punches way above its weight in the flavor department. It's the kind of kitchen staple that quietly transforms soups, stir-fries, marinades, and roasted vegetables from fine to genuinely crave-worthy. Store-bought versions often sneak in preservatives, citric acid, or sweeteners you didn't ask for, so making your own means you know exactly what's going in — nothing but real ingredients. A splash of extra virgin olive oil helps everything blend into a silky, cohesive paste that clings beautifully to whatever you're cooking. The turmeric adds a gorgeous golden hue along with its earthy depth, while the black pepper gives the whole thing a subtle kick. Batch it once, stash it in the fridge for two weeks or freeze it in cubes for up to three months, and you've got instant flavor on demand whenever you need it.
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Learn more →Ingredients
16 servings
- 6 oz fresh ginger, peeled and roughly chopped
- 6 oz garlic cloves, peeled (about 2 heads)
- 1 tsp ground turmeric
- 2 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Add the ginger, garlic, turmeric, salt, and black pepper to a food processor or blender. Pulse 8–10 times until the mixture is roughly broken down.
- 2
Drizzle in the olive oil and process continuously for 30–60 seconds, scraping down the sides once, until the paste is smooth and uniform with no large chunks remaining.
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