Green Seasoning Recipe

This is the recipe with my dad says is the cornerstone of all Trinidadian cooking (at least in our house)...the Green Seasoning.

We usually marinade all of our meats in this before we cook them. My dad says to marinade overnight, but I get lazy and only marinate for 30 minutes to an hour. I have never tasted a difference, so it's however long you feel like it, but you MUST marinate. Or your meat will be all dry and stuff.

Green Seasoning (Adapted from Caribbean Pot. Pictures from there as well!)


  • 1 bundle of Cilantro (about 1-2 cups)
  • 1 stalk of celery (include leaves if you have it)
  • 1 head of garlic (about 11 cloves)
  • 4 green onions (scallions)
  • 1 bunch of fresh thyme (about 3/4 cup)
  • 1/4 cup of water
  • pinch of salt (optional)
  • 2-3 shallots (optional)
  • 2 pimento peppers (1 banana pepper or 1 Cubanelle)
  • Food processor or blender.


1. Peel, trim and wash the ingredients and let drain.

2. Then rough-cut into smaller pieces so it’s easier to manage and work in the blender or food processor.

3. Add all the ingredients into your food processor or blender including the water. You may be required to move around or push down the ingredients occasionally so it all gets worked by the blades. (My dad puts some vinegar in place of some of the water so that it lasts longer, but you don’t have to.)

4. Personally I like to liquify my blend to the consistency of pesto or even a bit more liquid. However you have the choice at this point to make a bit more chunky-like if you wish. After a few pulse actions you’ll find that everything blends together quite easily.
    Finished Product:

    Storage Tips!

    Since you probably won’t be using the seasoning as much as I do, I suggest you divide it into 3-4 portions, keeping 1 in the fridge (can last for 2-3 months) and freeze the rest.

    You’ll notice that after time the once brilliant green color will go darker, don’t be alarmed. That’s natural!

    ***Makes about 3 cups green seasoning.***



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