Well, it looks like our scorching days and nights are coming to an end. So it's time to start taking a look at all your herbs before they die.
Rosemary, thyme, and oregano freeze great by simply putting in an airtight ziploc baggie in your freezer, and using it whenever you need it.
Sage freezes alright rolled in wax paper, but does not crisp up afterwards if that is what you are after.
Chives also freeze alright, but wilt a little. It works well in sauces or dips, but not so well as a stand alone.
Your mint is very hardy and will last well into the fall. Have a cup of tea with it by simply adding a handful of leaves to some boiling water in a mug, and scoop out the leaves when desired strength is reached. You can sweeten it as well if you like, but I enjoy it as is.
Make sure you use up all that dill if you still have some, or make some tzatziki with it.
You can place your cut basil in a cup with water on your windowsill. It will sprout and continue to grow and thrive, so you can use it at will.
Use your parsley up!
OR.....
Make some pesto with either your basil or parsley and use it within a week, or freeze it in ice cube trays and transfer to airtight baggie for future use.
Classic Pesto:
- 2 cups loosely packed fresh basil leaves
- 1/3 cup pine nuts
- 2 cloves peeled garlic
- 1/2 cup freshly grated parmesan cheese
- Chop in a food processor until it resembles a paste.
- With the machine running, slowly pour 1/2 cup olive oil through the top hole.
- Add sea salt and pepper to taste.
Arugula, Parsley and Almond or Walnut Pesto:
- 1 1/2 cups fresh arugula
- 1/2 cup packed parsley
- 1/4 cup almonds or walnuts
- 1/4 cup freshly grated parmesan cheese
- 1 clove peeled garlic
- Chop in a food processor until it resembles a paste.
- With the machine running, add 1/4 cup lemon juice, followed by slowly pouring 1/4 cup olive oil through the top hole.
- Add sea salt and pepper to taste.
I hands down prefer the arugula / parsley version, plus the greens and the nuts are a much cheaper version!
Bon Appetit
xo, Alysha
