Tuesday, October 26, 2010

Tasty Tuesday: Easy Herb Saver

This summer I planted a bunch of herbs in my backyard garden.  (and by garden, I mean a bunch of herbs and one ridiculously huge squash plant)

I hated to just see all my fabulous herbs die when the frost hits.  Every year, my mom would plant tons of basil and then use it to make loads and loads of pesto.  She'd freeze the pesto in ice cube trays, and then pull out the pesto cubes when she needed them.


I decided to do the same this year.  I didn't make pesto, though.  I did one tray of chimichurri, one tray of mixed herbs, and one tray of basil.  I simply mixed the herbs, olive oil, and fresh garlic in my food processor until it made a paste that I could spread into ice cube trays.  After they froze solid, I popped them out and put the cubes into labeled baggies!  Last night I pulled out a cube of chimichurri and tossed it with spaghetti squash, spinach, and chicken for dinner! 

Here's the chimichurri recipe:

  • 2 cloves garlic




  • 1/2 bunch parsley




  • 1/4 cup extra-virgin olive oil




  • 2 tablespoons chopped red onion




  • 2 tablespoons fresh thyme leaves




  • 1 tablespoon cider vinegar




  • 1-1/2 teaspoons mustard seeds, toasted




  • salt and pepper




  • Using a food processor, finely chop the garlic. Add the parsley, 1/4 cup olive oil, the onion, thyme, vinegar, mustard seeds, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to combine.

    I skipped the vinegar when making my cubes, because the original recipe is intended as a marinade for flank steak.  The combo of parsley, garlic, and mustard seeds is delicious!

    Enjoy!

    Find more recipes at Balancing Beauty and Bedlam!

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    1 comment:

    1. Very clever way to save the herbs for various other uses rather than just pesto like I did!!!

      ReplyDelete