Citrus Free Ginger Garlic Paste with Turmeric
This deeply aromatic paste is one of those kitchen staples that quietly transforms everything it touches — stir-fries, marinades, soups, roasted vegetables, you name it. The combination of fresh ginger and garlic is already a powerhouse, and the ground turmeric adds an earthy warmth and that gorgeous golden color that makes food look as good as it tastes. A splash of extra virgin olive oil helps everything blend into a silky, cohesive paste that clings beautifully to whatever you're cooking. Many store-bought versions sneak in citrus juice or citric acid as a preservative, so making your own is the cleanest way to keep things completely free of those ingredients. The food processor does all the heavy lifting here — just pulse, drizzle, and blend until smooth. The freezer cube trick is genuinely brilliant for meal prep, giving you ready-to-go portions that last for months without any quality loss.
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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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