Eggless Ginger Garlic Paste with Turmeric
This fragrant, golden paste is the kind of kitchen staple that quietly transforms everything it touches — stir-fries, marinades, soups, and roasted vegetables all get an instant upgrade. Fresh ginger and a full two heads of garlic come together with earthy turmeric and a drizzle of olive oil to create something deeply aromatic and boldly flavored. The food processor does all 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 jar. The olive oil helps bind the paste and keeps the texture silky, while the turmeric adds that gorgeous warm color and a subtle depth you'll notice in every dish. Freeze it in an ice cube tray and you'll have perfectly portioned flavor bombs ready to drop straight into a hot pan whenever you need them. It's one of those recipes that takes almost no effort but makes you feel like a much more organized, intentional cook.
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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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