Herb Garlic Paste

Makes 4 small jars.

Chop parsley and chives roughly. Peel garlic cloves.

Place all the ingredients in a good food processor (I use my Thermomix) and blend until a fine paste. Transfer into small jars.

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.

Suggested uses:
1. Stir a few teaspoons of it in soups, stews or egg dishes, like scrambled eggs, omelettes, etc.
2. Mix 2 teaspoons and some olive oil and marinate chicken breasts, steaks or pork chops.
3. Mix 2-3 teaspoons with 2 sticks soft butter to make herb butter.
4. Stir 1 teaspoon in salad dressings, either yogurt dressing or vinaigrette.
5. Stir a few teaspoons with cream cheese, quark, strained yogurt, or feta to make a delicious spread or dip.
6. Smear a little bit on bread and toast the slices on the barbecue (pretty salty, but I like it).

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.