Macadamia 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, braises, you name it. Fresh ginger and whole garlic cloves are blended together with ground turmeric and a drizzle of extra virgin olive oil until the mixture is completely smooth and deeply aromatic. The turmeric adds a warm, earthy depth and that gorgeous amber color that makes the paste look as good as it smells. Store-bought versions often come loaded with preservatives or mystery additives, so making your own means you know exactly what's going in the jar. The olive oil helps everything emulsify into a silky, spreadable consistency that clings beautifully to whatever you're cooking. Freeze it in an ice cube tray and you'll have perfectly portioned flavor bombs ready to go on even the laziest weeknight. It's the kind of small-batch prep that makes you feel genuinely ahead of the game.
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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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