
Garlic Herb PasteRecipe by Chef Michael Williams Prep time 5 mins Combining garlic, shallots and rosemary is a great thing to do. With this recipe, you can have it ready ahead of time and finish off many dishes with these wonderful flavours. Ingredients 1 shallot 3 cloves garlic ¼ cup rosemary (stem removed) 1 teaspoon salt 1 teaspoon ground cumin ½ teaspoon fresh ground pepper 1/3 cup extra virgin olive oil Directions Place all of the ingredients together and puree using a blender or immersion blender until smooth. Now that the paste is ready you have many choices of how to use it. You can use it to finish off some grilled yam just like in the picture. You can use it to cover a chicken or sirloin roast before roasting or how about using it to finish off a steak by brushing on for the last few minutes of cooking. Keep the paste in the fridge and brush on anytime you need some. Variations Feel free to add some other fresh herbs in the paste. Thyme and sage come to mind.

Garlic Herb PasteRecipe by Chef Michael Williams

Prep time 5 mins

Combining garlic, shallots and rosemary is a great thing to do. With this recipe, you can have it ready ahead of time and finish off many dishes with these wonderful flavours.

Ingredients

1 shallot
3 cloves garlic
¼ cup rosemary (stem removed)
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon fresh ground pepper
1/3 cup extra virgin olive oil

Directions

Place all of the ingredients together and puree using a blender or immersion blender until smooth.
Now that the paste is ready you have many choices of how to use it. You can use it to finish off some grilled yam just like in the picture. You can use it to cover a chicken or sirloin roast before roasting or how about using it to finish off a steak by brushing on for the last few minutes of cooking.
Keep the paste in the fridge and brush on anytime you need some.

Variations

Feel free to add some other fresh herbs in the paste. Thyme and sage come to mind.