Cashew 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, braised meats, you name it. The combination of fresh ginger and garlic is already a powerhouse, and the ground turmeric adds a warm, earthy depth along with that gorgeous color. A splash of olive oil brings it all together into a silky, spreadable consistency that blends seamlessly into almost any savory dish. Store-bought versions can be hit or miss, and many contain preservatives or additives you didn't ask for — making this homemade batch a genuinely better option. The whole process takes just a blender or food processor and a handful of clean, whole ingredients, with zero risk of hidden tree nuts sneaking in. Freezing it in an ice cube tray is a brilliant move that means you always have a perfectly portioned cube ready to drop straight into a hot pan.
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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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