Beef Free Ginger Garlic Paste with Turmeric
This golden, fragrant paste is one of those kitchen staples that quietly transforms everything it touches — from stir-fries and marinades to soups and roasted vegetables. Fresh ginger and whole garlic cloves are blended together with ground turmeric and a drizzle of olive oil until silky smooth, giving you a deeply aromatic base that store-bought versions simply can't match. The turmeric adds a warm, earthy depth and that gorgeous golden hue, while the olive oil helps everything emulsify into a paste that's easy to spoon straight from the jar. It's completely plant-based by nature, built entirely from whole spices, alliums, and good oil — no animal products anywhere in the mix. Making a big batch at once is the smart move here, since it keeps in the fridge for two weeks or can be frozen in ice cube portions for up to three months, so you always have it on hand. Drop a cube into a hot pan and your weeknight cooking instantly has a head start.
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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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