Xanthan Gum Free Ginger Garlic Paste with Turmeric
This fragrant, golden paste is the kind of kitchen staple 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 extra virgin olive oil, creating a deeply aromatic base that's far more vibrant than anything you'd find in a jar at the store. Many commercial versions sneak in stabilizers and thickeners to extend shelf life, so making your own means you know exactly what's going in. The olive oil helps everything emulsify into a smooth, cohesive paste without needing any binding agents whatsoever — just real ingredients doing their job. A quick blitz in the food processor is all it takes, and the result keeps in the fridge for two weeks or freezes beautifully in ice cube portions for up to three months. Having a tray of these golden cubes in the freezer means bold, complex flavor is always just a moment away.
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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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