Mushroom 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, roasted vegetables, you name it. The combination of fresh ginger and garlic is already a powerhouse, and the ground turmeric adds a warm, earthy depth along with that gorgeous amber color. A splash of extra virgin olive oil helps everything blend into a silky, cohesive paste that clings beautifully to whatever you're cooking. Store-bought versions often contain additives, preservatives, or flavor enhancers you didn't ask for, so making your own means you know exactly what's going in. The food processor does all the heavy lifting here — just pulse, scrape, and blend until smooth. Freezing portions in an ice cube tray is a genuinely brilliant move, giving you ready-to-go flavor bombs for months without any waste. Keep a jar in the fridge for the week ahead and a stash in the freezer for everything else.
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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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