Wheat Free Ginger Garlic Paste with Turmeric
Fresh ginger and garlic are the backbone of so many beloved dishes, and having a ready-made paste in the fridge means you're always one spoonful away from serious depth of flavor. The addition of ground turmeric gives this batch a gorgeous golden hue and a warm, earthy undertone that makes everything it touches taste more complex. Many store-bought versions sneak in fillers, preservatives, or starch-based thickeners that can be a real problem for anyone avoiding wheat — this one is nothing but whole, clean ingredients blended together with a little olive oil. The process is almost embarrassingly simple: a food processor, a minute of your time, and you're done. What you get is a silky, punchy paste that works beautifully as a marinade base, a curry starter, or stirred into soups and stir-fries. The freezer tip is genuinely brilliant — portioning into an ice cube tray means you can pull out exactly as much as you need without any waste. Keep a jar in the fridge and a bag of cubes in the freezer, and weeknight cooking gets a whole lot more exciting.
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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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