Yeast 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, roasted vegetables, you name it. Fresh ginger and a full two heads of garlic come together with warming turmeric and a drizzle of olive oil to create something deeply aromatic and boldly flavored. Store-bought versions often sneak in preservatives, citric acid, or fermentation-based additives that can be a real problem when you're avoiding yeast and yeast-derived ingredients, so making your own is genuinely the smarter move. The food processor does all the heavy lifting here, turning rough chunks into a silky, uniform paste in under a minute. A small spoonful goes a long way, and the freezer cube trick means you can have fresh-tasting paste on hand for months without any waste. It's the kind of make-once, use-forever recipe that earns its place in your regular rotation fast.
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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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