Eosinophilic Esophagitis Friendly Ginger Garlic Paste with Turmeric
Making your own flavor base from scratch is one of the smartest moves you can make when you're navigating a restricted ingredient list, and this golden paste delivers serious depth with just a handful of clean, whole ingredients. Fresh ginger and garlic blended together create an aromatic foundation that transforms soups, marinades, stir-fries, and roasted vegetables in seconds. The addition of ground turmeric brings a warm, earthy note along with its famously vibrant color, while a drizzle of extra virgin olive oil pulls everything into a silky, cohesive paste. Store-bought versions often sneak in preservatives, citric acid, or other additives that can be hard to vet, so blending your own means you know exactly what's going in. The food processor does all the heavy lifting — just pulse, scrape, and blend until smooth. Portioning the finished paste into an ice cube tray is a genuinely brilliant trick, giving you pre-measured flavor bombs ready to drop straight into a hot pan from frozen. One batch keeps your kitchen stocked for months, making weeknight cooking faster and a whole lot less stressful.
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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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