Red Meat Allergy Friendly Ginger Garlic Paste with Turmeric
This golden, fragrant paste is one of those kitchen staples that quietly transforms everything it touches — soups, stir-fries, marinades, roasted vegetables, you name it. Fresh ginger and a full two heads of garlic come together with earthy turmeric and a drizzle of olive oil to create something deeply aromatic and genuinely versatile. Because it's built entirely from whole, plant-based ingredients, there's no guesswork about hidden animal proteins or processing additives that can catch people with meat-related sensitivities off guard. The food processor does the heavy lifting, breaking everything down into a smooth, cohesive paste in just a couple of minutes. Making a big batch at once is the real move here — refrigerate a jar for everyday cooking or freeze it in an ice cube tray so you always have a perfectly portioned knob ready to go. A single cube dropped into a hot pan is enough to fill your kitchen with that unmistakable ginger-garlic warmth before you've even added anything 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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