Sesame Free Ginger Garlic Paste with Turmeric
This golden, fragrant paste is one of those kitchen staples that quietly transforms everything it touches — stir-fries, marinades, soups, braises, you name it. The combination of fresh ginger and garlic is already a powerhouse, and the addition of turmeric gives it a warm, earthy depth along with that gorgeous amber color. Store-bought versions often sneak in additives, preservatives, or oils that can be hard to vet, so making your own means you know exactly what's going in the jar. A food processor does all the heavy lifting here, blending everything into a smooth, cohesive paste with just a drizzle of olive oil to bring it together. The freeze-in-an-ice-cube-tray trick is genuinely brilliant — you'll always have a perfectly portioned cube ready to drop straight into a hot pan without any thawing fuss. Every ingredient in this recipe is naturally free from sesame in any form, so there's no label-reading anxiety, no tahini, no hidden sesame oil. Keep a jar in the fridge and a tray of cubes in the freezer, and weeknight cooking gets a whole lot faster and more flavorful.
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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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