You see me put this in almost every savory recipe. My Herb Paste is just a guideline…make it yours and everything you cook will be more delicious!

  • 6 cups Herbs
  • 2 cups Oil
  • 6 tablespoons Garlic
  • 2 tablespoons Kosher Salt
  1. Take the stems off of the tough herbs and rinse the soft herbs under cold water, shaking off excess. Give the herbs a rough chop, then dump everything in the food processor and pulse until a smooth-ish paste.
  2. Transfer to ice cube trays, Tupperware or a Mason Jar. If using ice cube trays, freeze for 3 hours and pop out into a zip-top bag. Otherwise, keep in the fridge and use it all!

What kind of Herbs? The kinds you like! I usually have a mix of: Rosemary, Thyme, Parsley, Oregano, Chives and Basil.

What kind of oil? Fairly neutral – I use vegetable oil or a vegetable-olive oil blend

How long will it last? 1 year in the freezer, about 4 months in the fridge. If keeping in the fridge, pour a little oil over the top after each use to keep air tight.