Brazil Nut Free Ginger Garlic Paste with Turmeric
This golden, fragrant paste is one of those kitchen staples that quietly transforms everything it touches — stir-fries, marinades, soups, braises, you name it. Fresh ginger and whole garlic cloves get blended down with ground turmeric and a drizzle of extra virgin olive oil until the mixture is completely smooth and deeply aromatic. The turmeric gives it that gorgeous amber color while adding its earthy, slightly bitter warmth to the sharp heat of the ginger and the pungency of the garlic. Store-bought versions often come with long ingredient lists and mystery additives, so making your own means you know exactly what's going in the jar. It comes together in just a few minutes with a food processor, and the paste keeps in the fridge for up to two weeks — or you can freeze it in ice cube portions for up to three months, so you always have a flavor-packed shortcut on hand. A single spoonful dropped into a hot pan is genuinely one of the easiest ways to build serious depth into a weeknight meal.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!