Anti Inflammatory Ginger Garlic Paste with Turmeric
Fresh ginger, garlic, turmeric, and extra virgin olive oil come together in this bold, fragrant paste that punches way above its weight in both flavor and function. Each of those four ingredients carries serious anti-inflammatory credentials — ginger and turmeric in particular have been studied extensively for their bioactive compounds, and pairing them with olive oil helps with absorption. The whole thing comes together in a blender or food processor in under two minutes, with no cooking required. Making 16 portions at once means you do the work once and reap the benefits for weeks — store it in the fridge for up to two weeks or freeze it in an ice cube tray for up to three months of ready-to-go flavor. Drop a cube into soups, stir-fries, marinades, or roasted vegetables whenever you need a quick, purposeful boost. Store-bought ginger garlic pastes often contain preservatives, fillers, or added sugars that undercut the whole point — this version is nothing but whole, intentional ingredients you can actually feel good about.
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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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