Almond Free Ginger Garlic Paste with Turmeric
This bold, aromatic paste is the kind of kitchen staple that quietly transforms everything it touches — stir-fries, marinades, soups, and roasted vegetables all come alive with just a spoonful. Fresh ginger and garlic are blitzed together with earthy turmeric and a drizzle of olive oil until silky smooth, giving you a deeply fragrant base that store-bought versions simply can't match. Many pre-made pastes and spice blends carry hidden allergen risks from shared processing lines, so making your own from scratch means you know exactly what's going in the jar. The ingredient list is refreshingly short and completely free of tree nuts, with nothing but whole, recognizable pantry staples. A quick pulse in the food processor does most of the heavy lifting, and the finished paste keeps in the fridge for two weeks or freezes beautifully in ice cube portions for up to three months. That freezer trick alone is reason enough to make a double batch — you'll always have a flavor-packed shortcut ready to go on a busy weeknight.
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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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