Herb Garlic Paste

Directions

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   Makes 4 small jars.
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   Chop parsley and chives roughly. Peel garlic cloves.
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   Place all the ingredients in a good food processor (I use my Thermomix) and blend until a fine paste. Transfer into small jars.
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   The jars should keep refrigerated for about 1 year. I prefer to freeze the jars to make sure that the paste remains fresh and tasty.
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   Suggested uses:
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   1. Stir a few teaspoons of it in soups, stews or egg dishes, like scrambled eggs, omelettes, etc.
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   2. Mix 2 teaspoons and some olive oil and marinate chicken breasts, steaks or pork chops.
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   3. Mix 2-3 teaspoons with 2 sticks soft butter to make herb butter.
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   4. Stir 1 teaspoon in salad dressings, either yogurt dressing or vinaigrette.
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    5. Stir a few teaspoons with cream cheese, quark, strained yogurt, or feta to make a delicious spread or dip.
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    6. Smear a little bit on bread and toast the slices on the barbecue (pretty salty, but I like it).
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    Note: When stirring the paste into other dishes, remember that it is very salty and garlicky, so you will definitely have to reduce the required salt and garlic quantities.