How to Make Herb paste

Fermented herb paste preserves fresh herb flavor while adding probiotic tang and extended shelf life. This versatile paste captures summer's bounty in a concentrated, complex form that elevates any dish.

Category: Pastes & Sauces · Method: Lactic Acid · Time: 14-60d · Difficulty: 1/5 · Yield: varies · Temp: 18-22°C

History

Herb preservation through salting and fermentation predates refrigeration, with traditions spanning from Italian pesto origins to Southeast Asian herb pastes. Modern versions draw on these traditions while emphasizing live cultures.

Ingredients

  • 200g Fresh mixed herbs — Basil, parsley, cilantro, or mix
  • 4 cloves Garlic — Peeled
  • 10g Sea salt — 5% of herb weight
  • 60ml Olive oil — Extra virgin
  • 1 lemon Lemon zest — Optional

Equipment

  • Food processor or blender
  • Fermentation jar
  • Spatula

Instructions

  1. Wash and dry herbs

    Rinse herbs thoroughly. Spin or pat completely dry - moisture causes spoilage.

    Time: 10 min

    Tip: Any water will dilute paste and cause issues.

  2. Process to paste

    Blend herbs with garlic until smooth paste forms. Scrape sides frequently.

    Time: 5 min

    Tip: Add olive oil gradually while processing for emulsion.

  3. Add salt and zest

    Mix in salt and optional lemon zest. Blend briefly to combine.

    Time: 2 min

  4. Ferment

    Transfer to jar, pressing out air. Top with thin layer of olive oil. Ferment 3-5 days.

    Time: 3-5 days

    Tip: Oil layer protects from oxidation.

  5. Seal with oil

    After fermentation, ensure thick oil layer covers paste. Refrigerate.

    Time: 2 min

Fermentation Timeline

  • Day 1-2: Initial fermentation — Color deepens. Bubbles may appear.
  • Day 3-5: Flavor development — Herb flavor intensifies. Tang develops.

Signs of Success & Spoilage

Good signs

  • Vibrant green color
  • Intense fresh herb aroma
  • Bright, tangy taste
  • Smooth paste under oil layer

Warning signs

  • Brown or black color
  • Moldy spots
  • Rotten smell
  • Slimy texture

Troubleshooting

Turned brown
Cause: Oxidation from air exposure Solution: Keep covered with oil layer. Push out air bubbles.
Mold on surface
Cause: Oil layer too thin Solution: Remove mold and affected paste. Add thicker oil layer.
Bitter taste
Cause: Over-processed stems or old herbs Solution: Use mostly leaves. Ensure fresh herbs.

Storage

Refrigerate covered with olive oil Keeps 2-3 months refrigerated. Always use clean utensil. Keep oil layer intact.

Health Benefits

  • Rich in chlorophyll
  • Contains essential oils
  • High in vitamins K and C
  • Probiotic cultures

Serving Suggestions

  • Pasta toss
  • Pizza drizzle
  • Soup garnish
  • Sandwich spread
  • Marinade base

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