Celery 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 a deeply aromatic base that store-bought versions simply can't match. The turmeric adds a warm, earthy depth and that gorgeous golden hue, while the olive oil helps everything blend into a cohesive, spreadable paste. Many commercial ginger-garlic pastes contain additives or preservatives you don't need, so making your own means you know exactly what's going in. The ice cube tray trick is genuinely brilliant — just pop a cube straight into a hot pan whenever a recipe calls for it, and dinner is already halfway there. Whether you're building a curry, seasoning a protein, or jazzing up a simple grain bowl, having a jar of this in the fridge is like having a secret weapon on standby.
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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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