Black Pepper Free Paleo Garlic Herb Ghee

Ghee is one of those kitchen staples that quietly transforms everything it touches — and this garlic herb version takes it somewhere truly special. Butter is slow-simmered with smashed garlic, fresh thyme, and rosemary until the milk solids turn golden and the whole kitchen smells incredible, then strained clean through cheesecloth for that signature clarified richness. Because the milk solids are fully removed during the cooking process, the result is naturally dairy-protein-free and deeply shelf-stable, which makes it a fantastic fit for paleo cooking. The finishing touches — chopped flat-leaf parsley, a hint of lemon zest, and fine sea salt — get stirred in while the ghee is still warm, so every jar is infused with bright, herbaceous flavor all the way through. Crucially, the black pepper listed in the recipe is explicitly marked optional, meaning you can leave it out entirely without losing a single thing; the garlic and fresh herbs carry more than enough complexity on their own. Spread it on roasted vegetables, melt it over grilled meat, or use it as a base for sautéing — it elevates just about anything. A batch keeps at room temperature for two weeks or in the fridge for up to two months, so you can make it once and reach for it all season long.

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