How to Make Italian Seasoning Paste (3 Steps)

Nothing says Italian seasoning like spicy garlic and leafy green herbs pulverized into a paste. Smeared lightly on bread or stirred into spaghetti sauce, Italian seasoning paste is a smooth way to boost flavor. While pesto, an Italian seasoning paste typically made with basil, pine nuts, olive oil, garlic and Parmesan cheese, may be the most famous type of Italian seasoning paste, it’s not always the most versatile. A paste made with general Italian seasonings is better suited for use in general Italian dishes, from minestrone to lasagna. The secret to making the seasoning is to use fresh herbs for a thick and flavorful paste. Dried herbs don’t really have enough body to form a paste unless you rely heavily on a thickener, such as fresh garlic.

Things You'll Need

Fresh basil
Fresh parsley
Food processor
Fresh oregano

Chopped garlic cloves
Olive oil
Spatula

Instructions

Add a handful each of basil and parsley to a food processor or high-powdered blender. Add half a handful each of oregano and garlic cloves to the processor. Pour a small splash of olive oil into the processor.
Cover the food processor with the lid. Puree the mixture until smooth. Stop regularly to scrape the mixture down the sides with a spatula to ensure a silky paste. Add more herbs or oil as needed to achieve the desired consistency and taste.
Scrape the mixture from the food processor into a sealable bag or lidded container. Use, chill or freeze the paste as needed.

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