Spicy Herb Paste
by
Nicole Philipson
Due to its vibrant and aromatic nature, the Spicy Herb Paste offers a delightful way to awaken and invigorate the taste buds, making it a popular choice for those seeking bold and dynamic flavors in their culinary adventures.
Whether you're a spice lover or simply looking to elevate your dishes with an infusion of herbal and zesty goodness, this is sure to become a go-to condiment in your kitchen.
It can be used as a marinade for meats, poultry, or seafood, adding a tantalizing layer of seasoning before cooking. It can also be mixed with olive oil or yogurt to create a delectable sauce or dressing for salads, sandwiches, or grilled vegetables.
Living away from Mexico—my home country—always leaves me craving the flavors of home. However, it is often difficult to find the right ingredients.
This recipe is a way of recreating flavors from my childhood while utilizing ingredients that are more easily available worldwide.
- Level
Basic
- Cooking
20m
- Overral
40m
- Ready
Coriander
20gMint
10gOregano
10gLeaves Celery
20gSpring Onion
30gSpinach
60gLemongrass
1Green Chili
2Extra Virgin Olive Oil
50gSalt
to taste
Coriander
20gMint
10gOregano
10gLeaves Celery
20gSpring Onion
30gSpinach
60gLemongrass
1Green Chili
2Extra Virgin Olive Oil
50gSalt
to taste
Spicy Herb Paste
Nicole Philipson
Chop 20g of coriander and separate the bottom stems
Pick the leaves from 10g of oregano
Chop 20g of celery leaves
Chop 10g of mint leaves
Chop 30g of spring onion tops
Chop 60g of spinach
Trim and roughly chop 2 green chilies
Thinly slice the bottom half of 1 lemongrass
Transfer everything to a blender. Add 50g extra virgin olive oil and salt to taste
Blend well, using the blender tamper, until you obtain a thick paste
Move to a serving bowl or to a sealed container. The spicy herb paste is ready
Enjoy! Use in soups, dressings, or marinades.