Herb Garlic Paste

1. 1

   Chop parsley and chives roughly. Peel garlic cloves.

2. 2

   Place all the ingredients in a good food processor (I use my Thermomix) and blend until a fine paste. Transfer into small jars.

3. 3

   The jars should keep refrigerated for about 1 year. I prefer to freeze the jars to make sure that the paste remains fresh and tasty.

4. 4

   Suggested uses:

5. 5

   1. Stir a few teaspoons of it in soups, stews or egg dishes, like scrambled eggs, omelettes, etc.

6. 6

   2. Mix 2 teaspoons and some olive oil and marinate chicken breasts, steaks or pork chops.

7. 7

   3. Mix 2-3 teaspoons with 2 sticks soft butter to make herb butter.

8. 8

   4. Stir 1 teaspoon in salad dressings, either yogurt dressing or vinaigrette.

9. 9

   5. Stir a few teaspoons with cream cheese, quark, strained yogurt, or feta to make a delicious spread or dip.

10. 10

    6. Smear a little bit on bread and toast the slices on the barbecue (pretty salty, but I like it).

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    Note: When stirring the paste into other dishes, remember that it is very salty and garlicky, so you will definitely have to reduce the required salt and garlic quantities.

* Per serving · 4 servings · Values may vary.