Lupin 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 get an instant upgrade. The combination of fresh ginger and garlic delivers serious depth and heat, while turmeric adds that warm, earthy note and a gorgeous color that makes the whole jar look like something from a specialty spice shop. Because it's made entirely from whole, recognizable ingredients blended with a little olive oil, there's no need to scan labels or second-guess what's hiding in a store-bought version. Many commercial pastes and spice blends sneak in fillers or legume-derived additives, so making your own is the cleanest way to keep things simple and safe. The food processor does all the heavy lifting in under a minute, and the result is a silky, uniform paste that stores in the fridge for two weeks or freezes beautifully in ice cube portions for up to three months. Having a tray of these cubes in the freezer means a flavor-packed base is always just seconds away, no chopping required.
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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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