Soy Free Ginger Garlic Paste with Turmeric
This fragrant, golden paste is one of those kitchen staples that quietly transforms everything it touches — stir-fries, marinades, soups, roasted vegetables, you name it. The combination of fresh ginger and garlic is already a powerhouse, and the ground turmeric adds a warm, earthy depth along with that gorgeous color. Store-bought versions often sneak in preservatives, fillers, or fermented additives that can be a real concern for anyone avoiding soy, so making your own from scratch is a genuinely smart move. All it takes is a food processor, six clean ingredients, and a few minutes of your time. Extra virgin olive oil brings everything together into a silky, cohesive paste that blends far more smoothly than water-based versions. The freezer cube trick is especially brilliant — you can pop out exactly as much as you need without any waste. Keep a jar in the fridge for weeknight cooking and a stash in the freezer for whenever inspiration strikes.
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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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