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07 June 2013 @ 12:20 pm
Fresh Friday - Green Garlic Paste  

Do you like garlic?
Do you enjoy fresh pesto?
Is garlic bread a whole food group?
If you said yes to any the above this recipe is for you.

I developed this recipe as an alternate way to preserve the fruits of my herb garden. Drying is easy and ideal for a kitchen gardener, but oil packing an herbal puree is a far more flavorful option. Better yet it is easily freezable allow you to enjoy fresh herbs long into Winter months.


Green Garlic Paste                                                                                                      Makes two 8oz jars or one ice cube tray
Making herb paste is easy and tasty. All that’s required is a food processor and fresh herbs. Best of all you can customize your product to exactly your taste and harvest.
COMPONENTS
4 cloves fresh garlic, peeled
1/2c garlic stalks, chives or spring onions
1c fresh spinach, chard or similar greens
1/2c fresh mixture of sage, basil, oregano, parsley or cilantro
1c olive or vegetable oil

TOOLSET
Electric kettle

Medium saucepan with lid
Roll of paper towels

Large bowl
Scissors
Cutting board and knife
Food Processor
Large serving spoon or ladle
Ice cube tray

Jelly jars with lids
Large zip-bag

PROCEDURE


  • Begin by putting the kettle on to boil and setting up the food processor.


  • Meanwhile break down, peel, rinse and de-stem the herbs.


  • When the water boils, place the jars and lids in a bowl, cover with scalding water and set aside.


  • Add oil to saucepan the bring up to a light simmer.


  • Remove the now sterilized jelly jars and lids from the bowl using tongs and layout on a clean paper towel.


  • Add garlic cloves to oil and cook until soft and lightly browned.


  • Place all the rest the herbs onto the oil, cover and steam until just soft.


  • Remove pan from heat and allow to cool to room temperature.


  • Using the tongs add the herbs into the work bowl of the processor a bit at a time and pulse to a paste.


  • When fully processed add the remainder of the oil and blend well.


  • The herbs should be a thick spreadable paste.


  • Carefully divide the paste between the jelly jars and or the ice cube tray and freeze.


  • When the paste solidifies, pop the cubes out and repackage into a large zip-bag.


  • Store in freezer and use as needed.



Frugally yours-
KC

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(Deleted comment)
Kestrel Catkestrelcat on June 8th, 2013 01:57 pm (UTC)
I hear ya there. We love this stuff on eggs, toast, pasta....you name it! I only go the freezer route when there is a lot. Which happens a couple times a season. But I'll tell ya a couple cubes of this flipped into say a cream sauce is awesome.

Cheers!
KC
(Deleted comment)
Kestrel Catkestrelcat on June 12th, 2013 01:25 pm (UTC)
This is a refrigerated or frozen product only. I scald the jars and cook everything to prevent spoilage. However the garlic will prevent bacteria to a point given it's innate chemistry.

Hope this helps-
KC

Edited at 2013-06-12 01:26 pm (UTC)