Caffeine Free Ginger Garlic Paste with Turmeric
This golden, fragrant paste is one of those kitchen staples that quietly transforms everything it touches — from marinades and stir-fries to soups and roasted vegetables. Fresh ginger and garlic are blitzed together with ground turmeric and a drizzle of olive oil until silky smooth, giving you an intensely aromatic base that's ready to go whenever you need it. Store-bought versions often contain preservatives or additives you didn't ask for, so making your own means you know exactly what's in the jar. The food processor does all the heavy lifting in under a minute, and the result is a vibrant, deeply flavored paste with none of the chopping fatigue. Portioning it into an ice cube tray before freezing is a genuinely brilliant move — you can grab a cube straight from the freezer and drop it into a hot pan without any fuss. Turmeric adds a warm, earthy depth and that gorgeous yellow hue that makes the paste look as good as it smells. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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