Paleo Ginger Garlic Paste with Turmeric
Fresh ginger, garlic, and turmeric come together in this vibrant paste that punches way above its weight in the flavor department. It's the kind of kitchen staple that quietly transforms everything it touches — stir-fries, marinades, roasted vegetables, soups — turning an ordinary weeknight meal into something that tastes genuinely intentional. Every ingredient here is whole, unprocessed, and completely in line with ancestral eating principles, so there's no label-reading required and no sneaky additives to worry about. The olive oil helps everything blend into a silky, cohesive paste while also acting as a natural preservative to extend its fridge life. Making a big batch at once is the real move — freeze it in an ice cube tray and you'll have perfectly portioned flavor bombs ready to drop straight into whatever you're cooking. Turmeric brings its signature golden hue and earthy warmth, while the ginger and garlic deliver that sharp, aromatic backbone that makes homemade always taste better than anything jarred. Once you have this in your 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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