Seed Oil Free Ginger Garlic Paste with Turmeric
This fragrant paste is a kitchen workhorse — bold, golden, and packed with the kind of deep flavor that transforms a simple weeknight dish into something that tastes like it took all day. Store-bought versions often rely on cheap industrial oils like soybean or canola to extend shelf life, but this one uses extra virgin olive oil as the only fat, keeping things clean and straightforward. Fresh ginger and garlic are blended together with ground turmeric until the mixture is completely smooth, giving you a vibrant, aromatic base that's ready to go whenever you need it. The olive oil helps the paste emulsify and also acts as a natural preservative, so you get a silky texture without any shortcuts. Stash it in the fridge for quick weekday cooking or freeze it in an ice cube tray so you always have a perfectly portioned amount on hand. A single spoonful stirred into soups, marinades, or sautéed vegetables instantly adds warmth and complexity — this is the kind of prep-ahead staple that quietly makes everything else you cook taste better.
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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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