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

How to Make Garlic and Herb Seasoning Paste

1. Prepare the produce. Peel the garlic cloves and trim the root ends. Peel the onion and cut it into chunks. Wash and dry the parsley and green onions well, then cut them into pieces.
2. Start with the onion. Put the onion chunks and lemon juice in the blender or food processor first. They release liquid and help everything else blend smoothly.
3. Add the garlic. Add the garlic cloves and half of the oil. Pulse several times, then blend until mostly smooth, stopping to scrape down the sides.
4. Add the herbs. Add the parsley, green onions, salt, oregano and pepper, along with the remaining oil.
5. Blend until smooth. Blend for 1 to 2 minutes, until you have a thick, light green paste. If it is too thick to move, add another tablespoon or two of oil.
6. Taste. It should taste strongly of garlic and pleasantly salty. Adjust the salt if needed.
7. Pack the jars. Spoon the paste into clean glass jars or containers, pressing out air bubbles with a spoon.
8. Portion for the freezer. Spoon the rest into an ice cube tray, about 1 tablespoon per cube, and freeze until solid. Pop the cubes into a freezer bag.

How to Use It

• To start rice: sauté 1 tablespoon in a little oil for 30 seconds before adding the rice and water.
• For beans or soup: stir 1 to 2 tablespoons into the pot with the onions.
• As a marinade: mix 2 tablespoons with olive oil and lemon juice and rub over chicken, pork or fish.
• For garlic bread: blend 1 tablespoon with ½ cup of softened butter and spread on sliced bread before toasting.

Tips for the Best Paste

• Cook it briefly before using. Raw garlic paste can taste sharp, but a quick sauté makes it sweet and mellow.
• Always use a clean spoon to scoop from the jar.
• Make smaller batches if your family uses it slowly. Freshness matters.

Variations

For a cilantro and lime paste, replace the parsley with cilantro and the lemon with lime, and add a seeded jalapeño.

For a roasted garlic paste, roast the whole heads at 400°F for 40 minutes before squeezing out the soft cloves. The flavor becomes sweet and nutty.

How to Store Garlic Paste Safely

Homemade garlic in oil must always be kept cold. Store the jar in the refrigerator for up to 1 week, and never leave it at room temperature. For longer storage, the frozen cubes keep for up to 3 months. Drop a frozen cube straight into a hot pan; there is no need to thaw.

Nutrition Information

One tablespoon provides approximately 30 to 40 calories, mostly from the oil. These numbers are an estimate only.

Final Thoughts

A jar of homemade seasoning paste is like a helping hand waiting in the fridge. It turns plain rice into something fragrant and gives a quick weeknight supper the flavor of a slow Sunday meal.

Spend half an hour making it once, and enjoy easier, tastier dinners for weeks.

With love, from Grandma's kitchen ❤️