Homemade Garlic and Herb Seasoning Paste: The Jar That Makes Every Weeknight Dinner Taste Better

Ingredients for Garlic and Herb Seasoning Paste

This recipe makes about 2 ½ cups of paste.

• 4 large heads of garlic: about 1 cup of peeled cloves. The star of the jar.
• 1 large yellow onion: peeled and cut into chunks, for sweetness and body.
• 1 cup fresh flat-leaf parsley: leaves and tender stems, loosely packed.
• 4 green onions: cut into pieces, both white and green parts.
• ½ cup neutral oil: such as canola, sunflower or a light olive oil, to help the blender.
• 2 tablespoons fresh lemon juice: brightens the flavor and adds a little acidity.
• 1 tablespoon kosher salt: seasons the paste so it is ready to use.
• 1 teaspoon dried oregano: optional, for a gentle herbal note.
• ½ teaspoon ground black pepper: optional.

Buying and Preparing the Garlic

Choose firm, heavy heads of garlic with tight, papery skins and no green sprouts. Soft or sprouting garlic tastes bitter.

To save time, many US grocery stores sell peeled garlic cloves in bags or tubs in the produce section. You will need about 1 cup, or roughly 8 ounces.

If you are peeling your own, here is a trick: separate the cloves, place them in a jar with a lid and shake hard for 30 seconds. Most of the skins will slip right off.

Curly parsley works if flat-leaf is not available, and a handful of fresh cilantro is a lovely addition if your family enjoys it. Some cooks also add a small green bell pepper, which makes the paste milder.

For the jars, use clean glass jars with tight lids, washed in hot soapy water and dried completely. A few small jars are better than one big one, because you open each one less often and the paste stays fresher.