Turkey 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 and roasted vegetables. Fresh ginger and whole garlic cloves are blended together with ground turmeric and a drizzle of olive oil until silky smooth, giving you a deeply aromatic base that store-bought versions simply can't match. The turmeric adds a warm, earthy depth and that gorgeous golden hue, while the olive oil helps everything emulsify into a paste that's easy to spoon straight from the jar. It comes together in just a few pulses of a food processor, which means minimal effort for maximum payoff. The refrigerator-and-freezer storage method is genuinely brilliant — portioning it into an ice cube tray means you always have a ready-to-go cube whenever a recipe calls for it. Every ingredient here is straightforward and plant-based, so there's no need to scrutinize labels or worry about hidden animal-derived additives sneaking into your cooking. Once you have a batch on hand, you'll wonder how you ever managed 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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