Fresh Herb Paste
Author: Julia McPhee
Recipe type: Sauces and Dressings
Cuisine: Low Carb
This recipe makes around 1 cup of paste. Choose your own favourite flavours. Add to dips , dressings, sauces, marinades. Use fresh ingredients and use olive oil to give the desired consistency.
Ingredients
- Ginger - a small handful sized knob
- 1 Chilli fresh (more for a hotter paste)
- 1 Garlic bulb whole (approx 10 cloves)
- 1 Kaffir lime leaf (remove stalk from middle of leaf)
- Coriander - ½ cup fresh
- Olive oil (mild flavoured) - ¼-1/2 cup
- Lime Juice - ¼ cup
Instructions
- Peel and slice garlic cloves and ginger. Put all ingredients in a blender and blend to a smooth paste. If the paste is too thick or won't blend smoothly add more olive oil. Store in fridge. Use generously!!
2 Comments
hi , I like the look of your fresh Hearn paste. The ginger bit is a bit worrying as a handful could mean anything. Here in Malaysia the ginger is very hot so too much could ruin the flavour. Because of the different sizes of the ginger , the Indian recipes for instances calls for same amount or half amount of the garlic when chopped or grated , if not using garlic which they usually do its measured in tablespoons grated.
I didn’t mean this to be a cookery lesson for you :))) just an observation and would still like to know how much ginger to put in. Thanks and regards , Kristín.
Hi Kristin
Thanks for pointing that out. I do need to be pulled up for my ‘casual’ ingredient amounts! You are correct, a handful of fresh ginger is a lot. I think a more accurate amount would be ‘2 good thumb size’ knobs. As you pointed out then that would equate to a bulb of garlic. I have updated the recipe to say ‘a small handful”.
Thanks and I do hope you enjoy!