Top tips for herb wastage
Pesto is a great way to use up extra herbs, its easy to make too if you have a food processor. Most pesto’s are made with fresh Basil but you can also use other leafy herbs and kale too.
1 clove garlic
2 cups of Basil and leafy herbs
½ cup of pine nuts
½ teaspoon salt
½ cup Olive Oil
Add all the ingredients into a food processor, store in a sealed glass jar to make it last longer.
Tip – Try Lemon Verbena to add a twist on a traditional Pesto and to add a zesty flavour
Freeze Herbs into Olive Oil Ice Cubes
Why not have a flavour boost at the tip of your fingers by popping some herbs into ice cubes with olive oil. This works best with the tougher herbs like Rosemary, Thyme, Sage, Mint, Curly Parsley and chives. You can then just add a cube from the freezer to add some extra flavour to your dishes.
Herbs are great to infuse flavour into oil, if you wash the herbs and then make sure they are completely dry before they are added into the bottle of olive oil. Sit the oil in a cool dark place for a couple weeks and then you have got a flavoursome drizzle of oil for salad, bread, bruschetta etc
Why not make your own flavoured to make your own garlic bread or just as a nice tasty toasted baguette topper? You need to combine crushed garlic with softened butter and your chosen herb. Roll out into sausage shape and then cut into slices