How to Make Fresh Herb Paste
Preserve seasonal flavors by making a custom seasoning paste from fresh herbs.
There’s nothing like adding fresh herbs to your cooking. Why not preserve that garden freshness into a flavorful paste? Whether it’s herbs from your garden or some you picked up for a great price at your local farmers' market, a herb paste is an easy way to preserve seasonal flavors.
- fresh herbs
- neutral flavored oil
- food processor
- garlic (optional)
Start by washing the herbs and drying them in a salad spinner. Then, remove the leaves from the stems. You can use any herb combo you like or just one herb. This particular blend is for poultry. It contains thyme, rosemary and sage. Play around with herb combos you like in recipes, such as a spaghetti dinner blend.
Add the clean, dry herbs to a food processor. Throw in the garlic (if using) at this point.
Pulse the food processor until the herbs are finely chopped.
With the food processor running, slowly drizzle the oil onto the herbs until it forms a thick paste, similar to pesto.
Add the herb paste into a glass or a freezer-friendly container. Drizzle a little bit more oil on the surface. The oil will help keep the herbs from oxidizing. The herb paste will keep in the refrigerator for a week. For longer storage, freeze. To use, simply add a dollop of the herb paste in place of fresh herbs. You can use it as a marinade for meats and veggies or a finishing seasoning for soups and sauces. However you use your herb paste, it’s an easy way to preserve the fresh flavors to use year round.