Fish Free Ginger Garlic Paste with Turmeric
This golden, fragrant paste is one of those kitchen staples that quietly transforms everything it touches — from marinades and stir-fries to soups and roasted vegetables. 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 incredibly versatile. Many store-bought versions of this paste sneak in preservatives or unexpected additives, so making it from scratch gives you full control over every ingredient. The food processor does all the heavy lifting, breaking everything down into a smooth, uniform paste in just a couple of minutes. A small spoonful stirred into a sauce or rubbed onto protein before cooking adds a warmth and depth that's hard to replicate any other way. The freezer-friendly portioning tip is a genuine game-changer — pop a cube straight from the freezer into a hot pan and dinner is already halfway there.
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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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