Cashew Free Paleo Garlic Herb Ghee
Clarified butter gets a serious upgrade here, infused with smashed garlic, fresh thyme, and rosemary before being strained into a silky, golden finishing fat that belongs on just about everything. The slow simmer is where the magic happens — the milk solids toast to a nutty amber while the herbs perfume the whole kitchen, and then they're strained away completely, leaving behind pure, clean flavor. That straining step is also what makes this naturally free from dairy proteins and any of the cross-contamination concerns that come with store-bought flavored butters or blended spreads. A finishing stir of chopped parsley, lemon zest, and sea salt gives the ghee a bright, herbaceous lift that feels almost restaurant-worthy. Spread it over roasted vegetables, melt it onto a grilled steak, or use it as a base for sautéing — it elevates nearly any paleo-friendly dish without a single grain, legume, or nut in sight. Stored in a sealed jar, it keeps beautifully at room temperature for two weeks or in the fridge for up to 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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