Pescatarian Ginger Garlic Paste with Turmeric
This golden, fragrant paste is one of those kitchen staples that quietly transforms everything it touches — from sautéed vegetables to marinades to seafood dishes where bold aromatics really shine. Fresh ginger and a generous amount of garlic come together with earthy turmeric and a drizzle of olive oil to create a smooth, vibrant base that smells absolutely incredible the moment the food processor starts running. The technique is simple: pulse, drizzle, blend, and you're done in under five minutes with a jar full of serious flavor. Keeping a batch in the fridge means weeknight dinners come together faster, and the freezer cube method is genuinely brilliant for portioning out exactly what you need without any waste. It pairs beautifully with fish, shrimp, and shellfish, making it an especially useful tool for anyone who leans on seafood as a protein staple. Store-bought versions often contain preservatives or fillers that dull the flavor, so making your own means you get the real, punchy thing every single time.
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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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