Shellfish 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, curries, and roasted vegetables. 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 incredibly versatile. The food processor does most of the heavy lifting, breaking everything down into a smooth, uniform paste in just a couple of minutes. Store-bought versions often contain preservatives or mystery additives, so making your own means you know exactly what's going in. The freezer trick is a genuine game-changer — pour the paste into an ice cube tray and you'll have perfectly portioned flavor bombs ready to drop straight into a hot pan whenever you need them. Every single ingredient here is naturally free from shellfish and any ocean-derived additions, so there's zero label-reading stress involved. Once you have a jar of this in your fridge, you'll wonder how you ever cooked without it.
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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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