Chestnut Free Paleo Garlic Herb Ghee

Homemade ghee is one of those kitchen projects that feels far more impressive than the effort involved, and this garlic herb version takes it to a whole new level. Butter is slowly simmered until the milk solids turn golden and the foam fades away, leaving behind pure, nutty clarified fat that's completely free from dairy proteins — and naturally free from tree nuts of any kind, no label-reading required. As the butter cooks down, smashed garlic, fresh thyme, and rosemary perfume the whole pan, and the finished ghee gets a final stir of chopped parsley, bright lemon zest, and sea salt for a flavor that's herbaceous, savory, and a little luxurious. The straining step through cheesecloth ensures a silky, clean result every time. Use it to sear proteins, roast vegetables, swipe across a sweet potato, or simply melt over anything that needs a little richness. It keeps at room temperature for two weeks or in the fridge for two months, so one batch goes a long way. Once you have a jar of this on the counter, plain butter starts to feel like a downgrade.

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