In summer, greens are cheap and grow in every garden. So, it's time to make preparations for the winter. If you don't want to simply dry your dill, try storing it as a flavorful paste.
Preparing Ingredients
Rinse the dill thoroughly, then dry it completely on a towel. Only dry herbs will prevent the pasta from turning sour.
We will need:
- 300 g fresh dill;
- 1 large head of garlic;
- 150 ml vegetable oil;
- 1 tbsp. a spoonful of mustard;
- 1 teaspoon of citric acid;
- 1 tbsp. level spoon of salt.
Method for preparing emerald paste
Place dry dill, garlic, mustard, salt and citric acid in a blender. Pour in some of the oil and grind in short bursts with pauses.
If you don’t have a blender, finely chop the dill with a knife, crush the garlic with a press, then use an immersion blender in a narrow glass. Place the finished mixture in sterilized jars.
Secrets of long-term storage and use
Pour a thin layer of the remaining oil on top of the paste – this is an airtight barrier against oxygen and bacteria. Store in the refrigerator, advises the author of the blog “Food for Every Taste” (18+). Be sure to use a clean, dry spoon to scoop the paste only.
Application options
- Add to salad dressings and soups
- Serve with pasta, rice or baked meat
- Spread on toasted bread
- Mix with softened butter for toast
- Freeze in ice cube trays (shelf life up to a year)
Conclusion
Dry herbs, an oil stopper, a sterile container and a clean spoon are four conditions that guarantee a bright taste and preservation of the paste all winter.
Personal experience
I tried many recipes, but the pasta turned dark or fermented. Now I dry the dill with a towel and pour oil on top – it stands rooted to the spot, the color is emerald, the aroma is fresh until spring.
