Chestnut 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, and braises all get a serious upgrade with just a spoonful. The combination of fresh ginger and raw garlic brings bold, pungent heat, while ground turmeric adds an earthy warmth and that gorgeous deep yellow color. A splash of extra virgin olive oil helps everything emulsify into a silky, scoopable paste that blends seamlessly into almost any savory dish. Store-bought versions often contain additives, preservatives, or mystery fillers, but this one is made entirely from whole, recognizable ingredients you can feel good about. The food processor does all the heavy lifting in under two minutes, and the ice cube tray trick means you can freeze individual portions and pull out exactly what you need, whenever you need it. It keeps in the fridge for two weeks or the freezer for up to three months, so one quick batch pays off for a long time.
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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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