Mustard Garlic Herb Paste – For Summer Grilling

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grilled kabobs

Summer grilling is here and life is opening up again, it’s time for gathering together with friends and family, having backyard BBQ’s and enjoying special occasions which we all missed so much!

Memorial Day is just around the corner and so is Father’s Day and if you’re planning on doing any cookouts, I hope you add this intensely flavored mustard, garlic herb paste to just about whatever you’re planning on grilling.

herb paste

Fresh herbs are the key to this delicious herb paste which can be made in a jiffy using a food processor, and don’t be afraid to double or triple this recipe, I promise it will amp up your grilling game!

herb box

I used a mix of basil, parsley, thyme and rosemary. Each herb carries it’s own intense flavor which pairs nicely with grilled foods, but feel free to create your own combo that you might prefer.

cut herbs

marinated chicken

Smother the herb paste all over whatever your grilling and then let it sit for a while to intensify.

marinated kabobs

Brush it all over veggies, chicken, beef, pork and even fish, the more the better!

grilled chicken

I’ve been using this herb paste since way back, here’s a post I did nine years ago, time sure does fly!

grilled herb paste kabobs

Snip off some herbs and make this mustard, garlic, herb paste the next time you turn on the grill, enjoy!

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Mustard Garlic Herb Paste - SFor Summer Grilling
 
Consider double or tripling this recipe, it's that good!
Author:
Ingredients
  • 2 cups of herbs like parsley, basil, thyme and rosemary, but feel free to use your favorite combination
  • 3 large garlic cloves
  • 2 tablespoons of Dijon mustard
  • zest and juice of 1 lemon
  • olive oil
  • salt and pepper to taste
Instructions
  1. In a food processor add the herbs and garlic and process, then add zest and lemon juice and finish with the olive oil to the consistency of a loose paste, easy to spread.
  2. Make sure to let it sit on your protein or veggie of choice for at least an hour before grilling.
  3. ENJOY

 

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Comments

  1. Marie, to print a recipe takes 18 pages in the case of stuffed artichokes. Most people would just like the recipe and instruction set without the pix.
    Can you provide a print option just for the written recipe?

    Thanks,
    The Boomer

    • Hi, The artichoke post has no recipe card at the bottom that’s why you can’t print it with options to take out the photos, only my posts with the recipe card at the bottom allows you to do that. I just gave instructions through the post because which I thought was pretty easy to put together without exact measurements. Most of the time I use the recipe card at the bottom but with some I just give verbal instructions throughout.

  2. This looks amazing, but I want to ask that is it good to store this herbal paste for long time in refrigerator?

    • I wouldn’t do longer than a couple of days because of the fresh herbs, hope this helps!

  3. Marie,
    This is terrific, just grilled some plain old chicken breasts and this paste made them delicious. Using on thick slabs of zucchini today, will add some chopped mint to the paste.
    General question, I cook your recipes routinely. You use pecorino romano often rather than parm for the extra punch. Have you found a suitable grocery store brand or do you only buy the great stuff from Italian deli. I know you have easy access.

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