Gelatin Free Ginger Garlic Paste with Turmeric
This fragrant, golden paste is the kind of kitchen staple 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 warming turmeric and a drizzle of olive oil to create something deeply aromatic and incredibly versatile. Many store-bought versions sneak in preservatives or stabilizers that can be surprisingly hard to verify, so blending your own means you know exactly what's in the jar. The food processor does the heavy lifting here, breaking everything down into a smooth, uniform paste in just a couple of minutes. A small spoonful stirred into a sauce or braise adds layers of flavor that would otherwise take much longer to build. The freezer-friendly portioning trick — pressing the paste into an ice cube tray — means you can have a ready-to-go flavor bomb on hand for months without any fuss.
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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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