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Rosemary-parsley seasoning paste

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Ingredients for 1 servings:

  • 4 tbsp rapeseed oil
  • 2 tbsp rosemary, fresh, coarsely chopped
  • 2 tbsp fresh parsley, coarsely chopped
  • ½ tsp salt, coarse
  • ½ tsp pepper, mixed

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash the rosemary, spin dry, strip the needles, and roughly chop. Wash the parsley, spin dry, and roughly chop. Put the herbs in a mortar with pepper and salt and crush finely. Then mix with the olive oil, or puree everything with a hand blender. The specified amount is enough for a small jar (about 40 ml) and is enough to season or marinate four servings of fish, meat, or poultry. If you like it a little spicier, you can also add some chili peppers or chili to the paste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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