Baking Hermann
Recipes

Leftover Garlic, Onion & Herb Paste

One of my favourite ways to use up leftover aromatics and herbs is to blend them into a fragrant paste that can kickstart any mediterranean-styled dish. This works best with aromatics like onions and garlic, crunchy veg like celery or leftover stalks from cavolo nero, as well as mediterranean herbs like basil, parsley, chives, thyme & rosemary.

How to use

My favourite way to use the Leftover Garlic, Onion & Herb Paste is in the base of a risotto, but it can also start pasta sauces, soups or stews, or any dishes that include onion, garlic and Mediterranean herbs.

Food Processor

You can use your food processor or blender for this, but I love the Bosch ErgoMixx food processor attachment, the perfect size for pastes like this.

Storage

Cover with a layer of oil and keep airtight in the fridge for up to two weeks.

serves 10

Ingredients

  • 1 onion

  • 1 garlic bulb

  • 2 celery sticks

  • 50g Leftover herbs (parsley, basil, thyme)

Method

Peel the onion and garlic cloves, then chop the onion and celery into rough chunks. For woodier herbs like thyme and rosemary, pick the leaves. For softer herbs, just chop them roughly. Add all of it to the bowl of a small food processor (I used my Bosch ErgoMixx) along with 1 tsp salt and 4 tbsp olive oil and blend into a paste. Transfer the paste to a jar and top up with a layer of olive oil to preserve it for longer. Then keep in the fridge for up to 2 weeks, making sure to always have it covered with oil.

Leftover Garlic, Onion & Herb Paste

One of my favourite ways to use up leftover aromatics and herbs is to blend them into a fragrant paste that can kickstart any mediterranean-styled dish. This works best with aromatics like onions and garlic, crunchy veg like celery or leftover stalks from cavolo nero, as well as mediterranean herbs like basil, parsley, chives, thyme & rosemary.
Total Time 20 minutes
Course Hacks
Servings 10

Ingredients
  

  • 1 onion
  • 1 garlic bulb
  • 2 celery sticks
  • 50 g Leftover herbs parsley, basil, thyme

Instructions
 

  • Peel the onion and garlic cloves, then chop the onion and celery into rough chunks. For woodier herbs like thyme and rosemary, pick the leaves. For softer herbs, just chop them roughly. Add all all of it to the bowl of a small food processor (I used my Bosch ErgoMixx) along with 1 tsp salt and 4 tbsp olive oil blend into a paste. Transfer the paste to a jar and top up with a layer of olive oil to preserve it for longer. Then keep in the fridge for tup to 2 weeks, making sure to always have it covered with oil.

Notes

Storage: Keep in an airtight container in the fridge for up to two weeks.
Print Recipe

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Recent Recipes

Peanut Spread

Peanut Spread

Previously, I've made tofu out of chickpeas, green peas, red lentils, black beans and, the traditional one, soybeans. Which is another way of saying that you can make tofu out of pretty much any legume. If you'd like to know more about this, check out my Any Legume...

Çiğ Köfte (Turkish Bulgur Balls)

Çiğ Köfte (Turkish Bulgur Balls)

Who would have thought that the Turkish Health Ministry would play a part in creating one of the country's most iconic plant-based street food dishes? Çiğ Köfte has long been a staple food in the southeastern parts of Türkiye. However, it is traditionally made with a...

Curry Leaves Ice Cubes

Curry Leaves Ice Cubes

Curry leaves grow in abundance in India and are easily available in most shops for a few rupees. But if you live elsewhere you might find it difficult to source them. The trouble is that curry leaves are an incredibly aromatic and delicious addition to Indian food....

Kenyan Chapati

Kenyan Chapati

These flakey flatbreads are the perfect companion to Ndengu, a rich Kenyan mung bean curry. Although called chapati, it is similar to Indian Laccha Paratha, one of the many cross-cultural influences from the Indian subcontinent that workers brought to Kenya in the...

Ndengu (Kenyan Mung Bean Curry)

Ndengu (Kenyan Mung Bean Curry)

In the 19th century, thousands of Indian workers were employed in Kenya to build a vast local railway network. They brought with them their own food culture and used ingredients and cooking methods to create dishes that felt close to home. Today, many Kenyan dishes...

Hazelnut Tofu (Hazelnut Dofu)

Hazelnut Tofu (Hazelnut Dofu)

Imagine the flavour of roasted nuts captured into a creamy pudding. That's what Hazelnut Dofu is all about. It's inspired by Goma Dofu, a traditional Japanese appetiser that is made with sesame seeds and kuzu starch. But you can follow the same method and turn any nut...

Potaje de Garbanzos (Spanish Chickpea, Potato & Spinach Stew)

Potaje de Garbanzos (Spanish Chickpea, Potato & Spinach Stew)

During my search for traditional plant-based dishes from around the world two themes reappear time and again. Religion and poverty. Both of these have long shaped food cultures towards naturally vegan options. Potaje de Garbanzos is a great example. The comforting...

Coconut Milk (1 Ingredient)

Coconut Milk (1 Ingredient)

Making your own coconut milk from scratch might seem futile. After all, it's easily available in cans in most stores. However, many brands use added thickeners and stabilisers to give the coconut milk a creamy texture that doesn't separate, and even organic coconut...

Ugali (Tanzanian Maize Meal)

Ugali (Tanzanian Maize Meal)

Across the African Great Lakes region, you'll find versions of Ugali. Most parts of Tanzania and Kenya share the same name for it, while it's known as Sadza in Zimbabwe. The Malawian version is called Nsima and was even added to the UNESCO Representative List of the...

Pani Walalu (Sri Lankan New Year Sweet)

Pani Walalu (Sri Lankan New Year Sweet)

Sinking your teeth into Pani Walalu is a textural delight as much as it is a flavourful sensation. Crispy and sweet on the outside, soft and slightly savoury on the inside, these fermented urad dal sweets are an unusual but extremely satisfying treat. They are...

Tahdig-Inspired Crispy Saffron Rice

Tahdig-Inspired Crispy Saffron Rice

Tahdig is a culinary highlight of Persian cooking. Perfectly steamed rice made better by giving it an incredibly crispy bottom layer. Traditionally, it's made with butter and/or yoghurt, but I've always been craving a naturally plant-based version of this crispy rice....

How to Bloom Saffron

How to Bloom Saffron

Measured by weight, saffron is valued more than gold. It takes 75,000 blossoms to produce 1 pound of saffron, and each individual stigma needs to be picked by hand at the prime of its season. Add to the the intense aroma and flavour of saffron and it's no surprise...