Fresh herbs are always dinner winners. You might have noticed we often say to add a sprinkle of coriander here, a scattering of basil there, or a little parsley on top for extra green, because nothing adds freshness and vibrancy like herbs. The downside to the flavour-packed flora is that they don’t last forever (like their dried counterparts), so to make the most of their prime time, we’ve rustled up five ways to make sure they’re never going to waste.
Make a herby butter
A herby butter is perfect for slowly melting over a golden roast chicken or basting a steak on the grill. It’s also very simple to make. Just allow your butter to come to room temperature, mix in your chopped herbs (and maybe a little lemon zest and grated garlic), and chill in the fridge until you’re ready to slab.
Add to salads
Just like a great dressing, adding soft herbs to your salads can give a vibrant flavour boost. Tumble in your leftover soft herbs with your leafy greens for more oomph in every bite. A herby salad makes for a wonderful side to our lamb koftas with minted yoghurt and our spinach and three cheese flat breads.
Infuse your oils
Usually they’re found in the fancy section of the supermarket, but infused oils aren’t difficult to make. Choose a lighter oil like canola, vegetable, or virgin olive oil and gently heat it on the stove so it’s just warm (to help the infusion). Bottle it up with your chosen herbs after you’ve given them a good scrunch (to release flavours and oils). Keep them in the fridge for longevity and use them in your salad dressings or to drizzle atop your avo toast in the morning.
A flavourful marinade
You can blend all kinds of herbs together with olive oil, salt, and pepper to create a simple marinade for meats and roast veggies. Lemon zest and a clove of garlic can also be added for a little extra zing. It’s a simple way to level up the everyday roast and to ensure your herbs never go sad in the crisper.
A vibrant green sauce
Chimichurri and pesto are staples across the globe that give a punchy green kick to your meal. You can create a zingy chimichurri to drizzle on top of your chicken schnitzels or roasted potatoes by blitzing parsley with olive oil, chillies, garlic, and wine vinegar. A herby pesto also can be whipped up quickly with a handful of basil, a scattering of pine nuts, a clove of garlic, plenty of olive oil and an aggressive grating of parmesan cheese (that’s if you’ve run out of ours in your freezer of course!).
We hope you enjoy your new herby lifestyle! If you’re hooked, keep reading here for more tips on how to freeze your herbs.