Almond Free Paleo Garlic Herb Ghee
Homemade ghee is one of those kitchen projects that feels almost magical — you start with plain butter and end up with something deeply golden, nutty, and shelf-stable that elevates everything it touches. This version goes a step further by infusing the butter with smashed garlic, fresh thyme, and rosemary as it slowly clarifies, so the finished product carries a savory, aromatic depth that store-bought ghee simply can't match. Because the milk solids are fully cooked out and strained through cheesecloth, the result is pure clarified fat — which is exactly what makes it a natural fit for paleo cooking and completely free of dairy proteins and any nut-based ingredients. A finishing stir of chopped parsley, lemon zest, and sea salt adds brightness right into the warm ghee before it sets. The process takes patience during that 20-to-25-minute simmer, but watching the solids turn golden and the herbs go fragrant is genuinely satisfying. Spread it on roasted vegetables, melt it over grilled meat, or use it as your go-to cooking fat — it keeps at room temperature for two weeks or in the fridge for two months, so one batch goes a long way.
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Learn more →Ingredients
8 servings
For the ghee
- ½ lb (2 sticks) unsalted butter
- 4 cloves garlic, smashed and peeled
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 tbsp fresh flat-leaf parsley, finely chopped
- ½ tsp lemon zest
- ¼ tsp fine sea salt
- ⅛ tsp black pepper (optional)
Instructions
- 1
Place the butter, smashed garlic cloves, thyme sprigs, and rosemary sprigs in a small saucepan over medium-low heat. Let the butter melt completely, then reduce the heat to low.
- 2
Cook the butter at a gentle simmer, stirring occasionally, until the milk solids on the bottom of the pan turn golden and the foam on the surface subsides, 20–25 minutes. Watch closely during the last 5 minutes — the solids can go from golden to burnt quickly. The garlic will soften and turn lightly golden at the edges; the herbs will become fragrant and slightly crisp.
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