Peanut Free Ginger Garlic Paste with Turmeric
This golden, fragrant paste is one of those kitchen staples that quietly transforms everything it touches — from marinades and stir-fries to soups and braised meats. Fresh ginger and a generous amount of garlic come together with earthy turmeric and a drizzle of olive oil to create something deeply aromatic and incredibly versatile. Store-bought versions often come with vague ingredient lists and the nagging possibility of shared production lines, so blending your own means you know exactly what's in the jar. The food processor does all the heavy lifting here, breaking everything down into a smooth, uniform paste in just a couple of minutes. A small spoonful stirred into a weeknight curry or rubbed under chicken skin makes an immediate, noticeable difference. The freezer-cube trick is especially brilliant — just pop one out whenever a recipe calls for it and you've got fresh-tasting flavor on demand for up to three months.
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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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