Garlic Herb Paste
Recipe by Chef Michael Williams
Michael Williams

Garlic Herb Paste

  • Prep time 5 mins
Read Reviews (4)

Combining garlic, shallots and rosemary is a great thing to do. With this recipe, you can have it ready ahead of time and finish off many dishes with these wonderful flavours.

Ingredients

Directions

  1. Place all of the ingredients together and puree using a blender or immersion blender until smooth.
  2. Now that the paste is ready you have many choices of how to use it. You can use it to finish off some grilled yam just like in the picture.  You can use it to cover a chicken or sirloin roast before roasting or how about using it to finish off a steak by brushing on for the last few minutes of cooking.
  3. Keep the paste in the fridge and brush on anytime you need some.  

Variations

Feel free to add some other fresh herbs in the paste.  Thyme and sage come to mind.  

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Reviews on "Garlic Herb Paste" (4)

  1. March 9, 2017
    Son of a gun, this is so heullfp!
    - Chianna
    Reply
  2. August 27, 2017
    How long is the garlic herb paste good in the fridge for ?
    - Anonymous
    Reply
    • September 6, 2017
      You can keep it in the fridge for up to a week. After that you run the risk of botulism. If you add a tablespoon of lemon juice or vinegar, it will keep for much longer however.
      - Michael Williams
      Reply
  3. April 12, 2020
    Great on my lamb!
    - Leslie
    Reply

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