Walnut 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, and curries all come alive with just a spoonful. Fresh ginger and garlic are blitzed 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. For anyone navigating tree nut sensitivities, jarred pastes and spice blends can be a minefield of shared-facility warnings, so making your own from scratch is genuinely the smarter move. Every ingredient here is clean and straightforward — nothing hiding in the label, nothing to second-guess. The olive oil helps the paste emulsify beautifully and keeps it from drying out in the fridge, where it'll stay fresh for up to two weeks. If you want to think even further ahead, the ice cube tray trick is a total revelation — just pop a cube straight into a hot pan whenever a recipe calls for it. Once you have a batch ready to go, weeknight cooking gets noticeably faster and a whole lot 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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