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Mustard Garlic Herb Paste – For Summer Grilling

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.

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!

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.

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

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

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

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: Marie

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

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.
Make sure to let it sit on your protein or veggie of choice for at least an hour before grilling.
ENJOY

Let the Grilling Begin!

Memorial Day is right around the corner, here’s a few tasty ideas you might want to try.
First up, Chicken Flavored with a Mustard and Herb Paste.

Place 1 1/2 cups of loosely packed herbs of your choice into a food processor, I used parsley, basil, rosemary and thyme. Add 3 cloves of garlic, the zest of a lemon, salt and pepper then process to a fine chop. Add the juice of one lemon, a healthy glop of dijon mustard then drizzle in some olive oil until you get a thick paste consistency.

Now rub it all over your chicken, under and over the skin and let it sit for a few, then it’s time for the grill!

The end result is chicken flavored to the max!

When the chicken is done and resting you can make these Garlic Grilled Tomatoes, a recipe adapted from Steven Raichlen the BBQ king.
Cut your tomatoes in half crosswise, season with salt and pepper.
In a small frying pan add crushed garlic, olive oil and fresh thyme, cook til golden, take off the heat and add in grated parmesan cheese. Place your tomato halves cut side down on and oiled grill until you get grill marks, then turn them over with tongs and spoon the garlic cheese mixture on top and continue cooking.

This is a wonderful side for anything you might be putting on your grill.

You might also want to plan ahead and grill up some eggplant.

Then pair it with a caprese salad for another side or appetizer. Oh, this is so good!

Then finally, you have to have dessert! My go to, no brainer, quick dessert is a scoop of
vanilla ice cream drenched with Amaretto and topped with chopped almonds, so simple and a hit every time!