MSG Free Ginger Garlic Paste with Turmeric
Store-bought ginger garlic paste is a pantry staple for millions of home cooks, but the jarred versions often sneak in preservatives and flavor enhancers that can be hard to avoid. Making your own means you know exactly what went into it — fresh ginger, whole garlic cloves, turmeric, olive oil, and a little salt and pepper, full stop. The turmeric adds a warm, earthy depth and a gorgeous golden color that makes this paste feel like something special rather than just a shortcut ingredient. A food processor does all the heavy lifting, breaking everything down into a smooth, fragrant paste in under two minutes. The real genius here is the storage method: keep a jar in the fridge for everyday cooking, and freeze the rest in an ice cube tray so you always have a perfectly portioned amount ready to drop into a curry, marinade, or stir-fry. Once you have a batch on hand, you'll wonder how you ever managed 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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