Nightshade Free Ginger Garlic Paste with Turmeric
Ginger and garlic are the backbone of so many deeply flavorful dishes, and having a homemade paste ready to go in the fridge is one of those small kitchen upgrades that genuinely changes how you cook. This version leans into the earthy warmth of fresh ginger, pungent garlic, and golden turmeric — a trio that delivers serious depth without a single nightshade in sight. For anyone navigating a nightshade-free lifestyle, store-bought spice blends and curry pastes can be a minefield of hidden tomato, paprika, or chili, so making your own is both safer and more satisfying. A splash of extra virgin olive oil brings everything together into a silky, cohesive paste that blends in seamlessly whether you're building a marinade, stirring it into soups, or sautéing it as a flavor base. The food processor does all the heavy lifting in under a minute, and the result is smooth, vibrant, and intensely aromatic. Freeze it in ice cube portions and you'll always have a measured, ready-to-use hit of flavor on hand — no chopping, no guesswork, no compromise.
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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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