BHA & BHT Free Ginger Garlic Paste with Turmeric
Fresh ginger and garlic are the backbone of so many beloved dishes, and having a smooth, ready-to-use paste in the fridge is one of those small kitchen upgrades that makes weeknight cooking genuinely easier. The addition of ground turmeric gives this batch a warm golden hue and a subtle earthiness that plays beautifully with everything from curries to marinades. Store-bought versions of this paste often contain preservatives like BHA and BHT to extend shelf life, but making it at home with just six whole-food ingredients means you know exactly what's going into every spoonful. Extra virgin olive oil helps the paste blend into a silky, uniform texture while also acting as a natural preservative to keep things fresh. A quick blitz in the food processor is all it takes — no cooking, no fuss, just bold flavor ready to go. Freeze it in an ice cube tray and you'll have perfectly portioned cubes on hand for months, which is a genuinely brilliant move for busy weeks.
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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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