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.
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.