Coconut 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, braises, you name it. The combination of fresh ginger and garlic is already a powerhouse, and the turmeric adds an earthy warmth and that gorgeous deep-yellow color that makes it look as good as it tastes. A splash of extra virgin olive oil brings it all together into a silky, spreadable consistency that blends seamlessly into almost any savory dish. Store-bought versions often sneak in preservatives, fillers, or oils you didn't ask for, so making your own means you know exactly what's going in. The whole process takes just a food processor and a few minutes of hands-on time, and the payoff is weeks' worth of flavor ready to go in your fridge — or months if you freeze it in cubes. It's the kind of prep-once, use-forever shortcut that makes weeknight cooking feel genuinely effortless.
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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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