Latex Free Ginger Garlic Paste with Turmeric
This golden, fragrant paste is one of those kitchen staples that quietly transforms everything it touches — stir-fries, marinades, soups, and roasted vegetables all come alive with just a spoonful. Fresh ginger and garlic are blended together with earthy turmeric and a drizzle of olive oil until silky smooth, giving you a deeply aromatic base that store-bought versions simply can't match. For anyone navigating latex sensitivities, this kind of from-scratch approach is a real win, since you control every single ingredient and avoid the mystery additives that sneak into jarred pastes and pre-minced blends. The food processor does all the heavy lifting here, breaking everything down into a uniform, spoonable paste in just a couple of minutes. What makes this recipe especially practical is the storage flexibility — keep a jar in the fridge for everyday cooking or freeze it in ice cube portions so you always have a measured amount ready to go. That turmeric not only adds a gorgeous warm color but layers in a subtle earthiness that rounds out the sharp bite of the ginger and garlic beautifully.
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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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