Peanut Free Paleo Garlic Herb Ghee
Homemade ghee is one of those kitchen projects that feels almost meditative — slow, fragrant, and deeply satisfying once you see that golden, clarified butter come together. This version layers in smashed garlic, fresh thyme, rosemary, parsley, and a bright hit of lemon zest, making it far more interesting than anything you'd find on a store shelf. The process of gently simmering the butter until the milk solids turn golden is what transforms it into true ghee, which also means the dairy proteins and lactose get left behind in the straining step — a big reason this fits so naturally into a paleo approach. Because every ingredient here is whole and straightforward, you never have to second-guess what's in it or worry about hidden additives or cross-contamination from shared manufacturing lines. The result is a rich, herb-forward finishing fat that makes roasted vegetables, grilled proteins, or a simple piece of crusty-free flatbread taste genuinely special. 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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