Mediterranean Diet Friendly Ginger Garlic Paste with Turmeric
Few pantry staples punch as hard as a homemade ginger garlic paste, and adding turmeric to the mix takes it to a whole new level of flavor and color. The combination of fresh ginger and garlic creates a deeply aromatic base that works beautifully in everything from roasted vegetables to grain bowls and marinades. Extra virgin olive oil binds it all together into a silky, spreadable paste while keeping the ingredient list firmly in line with the kind of whole-food, plant-forward cooking this way of eating celebrates. Making it yourself means no preservatives, no mystery additives, and full control over quality — just six clean ingredients doing exactly what they should. The blender does most of the heavy lifting, so the process is genuinely quick and low-effort. Storing it in an ice cube tray is a brilliant move that lets you drop a perfectly portioned cube straight into a hot pan whenever inspiration strikes. Once you have a batch in the freezer, you'll wonder how you ever cooked without it.
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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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