Mediterranean Herb Paste

Easy to make ~ this delicious recipe is more like a template for using the herbal harvest in a special way. Make it just like this or substitute your own selection of herbs! Herb pastes elevate meals; from breakfast to dinner!

Ingredients

10 garlic cloves
½ cup fresh sage leaves chopped
½- cup fresh thyme leaves
¼ cup fresh rosemary leaves snipped
2 tablespoon Dijon mustard
1 tablespoon sea salt
1 tablespoon tarragon or white wine vinegar
¼- cup olive oil

Instructions

Pulse garlic in food processor three or four times or until garlic is finely chopped, or pound in a mortar and pestle.
Add sage, thyme and rosemary.
Pulse three or four times (or pound until mixed in) until finely chopped.
Add mustard and salt, pulse until blended.
Gradually add three tablespoons of oil, processing as blended. Add vinegar and remaining olive oil and process until well blended.
Store in the fridge in a glass jar with good lid + enjoy within a couple of weeks.

Notes

Mediterranean Herb Paste freezes well. I often make this with an *herbal infused vinegar just for an extra boost of flavour + nutrition.