Emulsifier Free Ginger Garlic Paste with Turmeric
Store-bought ginger garlic paste is a pantry staple for a reason, but most commercial versions sneak in preservatives, stabilizers, and emulsifiers you never asked for. Making your own means you know exactly what went into the jar — fresh ginger, whole garlic cloves, turmeric, olive oil, and a pinch of seasoning, full stop. The turmeric adds a warm, earthy depth and a gorgeous golden color that makes this paste feel a step above anything you'd grab off a shelf. A food processor does all the heavy lifting, blending everything into a smooth, fragrant paste in under two minutes. The olive oil helps bring it all together without any synthetic additives, just a clean, natural richness. Freeze it in an ice cube tray and you've got perfectly portioned flavor bombs ready to drop straight into curries, marinades, soups, or stir-fries whenever you need them. Once you have a batch in the freezer, you'll wonder how you ever cooked without it.
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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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