Chicken Free Ginger Garlic Paste with Turmeric
This fragrant, golden paste is one of those kitchen staples that quietly transforms everything it touches — stir-fries, marinades, soups, roasted vegetables, you name it. Fresh ginger and a full two heads of garlic come together with ground turmeric and a drizzle of olive oil to create something deeply aromatic and genuinely versatile. The food processor does most of the heavy lifting, breaking everything down into a smooth, uniform paste in just a couple of minutes. Store-bought versions often contain preservatives or mystery additives, so making your own means you know exactly what's going in. The olive oil helps emulsify the paste and keeps it silky, while the turmeric adds that warm, earthy depth and a gorgeous amber color. Batch it up, stash it in the fridge for up to two weeks, or freeze it in an ice cube tray so you always have a perfectly portioned knob ready to go. It's the kind of prep-once, flavor-forever move that makes weeknight cooking feel effortless.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!