Whole 30 Ginger Garlic Paste with Turmeric
Making your own aromatic paste from scratch is one of those small kitchen moves that pays off every single time you cook. Fresh ginger and garlic blended with golden turmeric and a drizzle of olive oil creates a deeply fragrant, vibrant base that elevates everything from roasted vegetables to braised meats. Store-bought versions often sneak in preservatives, citric acid, or other additives that can quietly knock a dish out of compliance, so having a homemade batch on hand is a genuine win. The food processor does all the heavy lifting here — a few pulses and a quick blend, and you have a silky, uniform paste ready to go. Turmeric brings that warm, earthy depth and a gorgeous golden hue, while the olive oil helps everything emulsify into a smooth, spreadable consistency. The freezer tip is especially smart: portioning into an ice cube tray means you always have a perfectly measured amount ready to drop straight into a hot pan. It's the kind of pantry staple that quietly makes your whole cooking routine feel more intentional and put-together.
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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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