Recipe courtesy of Mary Sue Milliken and Susan Feniger

Fresh Herbed Oil Paste

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  • Level: Easy
  • Yield: 2/3 cup
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2 large cloves garlic, peeled

2 large green onions, trimmed, cut into 1inch lengths

1 cup olive oil

1/4 bunch of each cleaned cilantro, mint, parsley, thyme, plus 1 sprig rosemary

1/2 teaspoon sea salt

Pinch of crushed hot red pepper flakes


  1. In a blender, combine the garlic, green onions, olive oil, herbs, salt and crushed pepper. Blend until smooth. Store in an airtight container, in the refrigerator. This paste may be kept refrigerated, for up to a week. 
  2. Brush country bread or boned chicken breasts with the herbed oil paste and grill.