Hazelnut Free Ginger Garlic Paste with Turmeric
This bold, golden paste is one of those kitchen staples that quietly transforms everything it touches — stir-fries, marinades, soups, and roasted vegetables all get an instant upgrade from just a spoonful. The combination of fresh ginger and garlic creates a deeply aromatic base, while turmeric adds earthy warmth and that gorgeous amber color. A splash of extra virgin olive oil brings it all together into a silky, spreadable consistency that blends seamlessly into almost any savory dish. Store-bought versions can be a minefield of additives and mystery flavorings, but this one is made from exactly six clean, whole ingredients — nothing hidden, nothing unnecessary. The food processor does the heavy lifting, so you get a smooth, uniform paste with minimal effort and maximum payoff. Make a batch, stash it in the fridge for up to two weeks, or freeze it in ice cube portions so you always have a flavor-packed shortcut ready to go.
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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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