Like many families, we love garlic. At my house, its used on bread, shrimp, chicken, vegetables, and even steak. OK, so maybe we cook with it a little more than usual. With all this garlic use, it would be nice to not have to peel garlic every day and gather the rest of the herbs. Combining many of the ingredients that are used most, I came up with this recipe.
This garlic and herb spread can be made ahead of time and kept in the refrigerator for weeks. The best par is that I’m still finding uses for it. The most basic being garlic bread, spread it on a split loaf of Italian bread and bake for a few minutes. You can clean some shrimp, heat up a pan, and throw them in with a couple teaspoons of the spread. Yet another favorite of ours is to spread it on steak or chicken when it’s a few minutes from being done. Baked potato lovers can put it on their opened potato.
Notes before you start:
– For the green leafy herbs, I use the dried variety, the fresh ones do not keep well for for more than a few days.
– If your food processor is like mine, you will have to evenly divide both the processed herbs and margarine/butter into even amounts. Two to three batches is just fine.
Some kitchen tools that you will need:
Spoon or rubber spatula
Small bowl to hold the processed herbs
A container or containers with lids to hold the finished spread. It will be a little more than a quart.
The ingredient list:
1 Quart – Spreadable margarine or four sticks of softened unsalted butter.
1 Clove – Fresh Garlic.
3 Tbsp – Olive Oil of your choice
2 Tbsp – Oregano
2 Tbsp – Parsley
2 Tbsp – Dried Onion flakes or 1 Tbsp – Onion Powder
1 Tbsp – Thyme
1 Tsp – Salt (Sea Salt works best)
1 Tsp – Black Pepper
1/2 Tsp – Rosemary
Some ideas for additional ingredients:
1 Tbsp – Dried Porcini Mushrooms
1 Tsp – Fresh Ginger or 1/2 Tsp – Powdered Ginger
2 or 3 – Sun-Dried Tomatoes
The recipe instructions:
1 – Peel and clean the Garlic. This is also a good time to peel the Fresh Ginger if you are using it.
2 – Put all ingredients except the Margarine/Butter and Olive Oil into the food processor.
3 – Process into a fine mixture. You may have to occasionally stop and use a spatula or spoon to push herbs on the sides down.
4 – Empty processed herbs into a bowl.
5 – Depending on the size of your food processor, add enough Margarine/Butter to properly work the machine, I can get about a third in mine.
6 – Add the same ratio of the processed herbs and Olive Oil.
7 – Process just enough to incorporate ingredients.
8 – Empty contents into one of the storage containers.
9 – Repeat Steps 5-8 until all of your ingredients are used.
10 – Refrigerate.
I hope this recipe helps free up some time spent in the kitchen and adds a new dimension to cooking ordinary foods. None of the ingredients depend on any of the others, so you can change the measurements to your liking. Now go have fun!