Legume 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 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. Because it's built entirely from whole roots, spices, and oil, there's nothing here to worry about for anyone avoiding legumes — no hidden bean flours, no soy-based fillers, just clean, punchy flavor. The food processor does all the heavy lifting in under a minute, and the result is a vibrant paste with real depth and a gorgeous golden hue. Making a big batch at once is genuinely worth it — refrigerate a jar for everyday cooking or freeze it in an ice cube tray so you always have a perfectly portioned knob ready to go. It's the kind of prep-once, use-all-month shortcut that makes weeknight cooking feel almost effortless.
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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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