Breastfeeding Friendly Ginger Garlic Paste with Turmeric
Having a jar of this golden paste in the fridge is one of the smartest moves you can make in the kitchen, especially when you're feeding yourself and a little one. Fresh ginger and garlic are both celebrated for their anti-inflammatory and immune-supporting properties, and turmeric adds an extra layer of nourishing warmth that feels genuinely good to cook with right now. A drizzle of extra virgin olive oil brings everything together into a silky, blendable paste that dissolves effortlessly into soups, stir-fries, marinades, and roasted vegetables. The beauty of making it yourself is knowing exactly what's in it — no preservatives, no mystery additives, just whole ingredients you can feel confident about. Blend it up in a food processor in under five minutes, then stash it in the fridge for two weeks or freeze it in cubes for up to three months so you always have flavor on hand. On the days when cooking feels like a lot, having this paste ready to go means a nourishing, homemade meal is never more than a spoonful away.
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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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