Looking to add a little spice to your life? Cooking with fresh herbs is a fantastic way to add seasoning without extra salt or sugar. Growing your own herb garden is an easy and economical way to have those herbs on hand when you need them. But you may get to a point in the summer where your herb plants are growing so fast you feel like you can’t keep up. Instead of letting them go to waste, make these delicious recipes from Hy-Vee.com and freeze them so you have fast flavor that’s ready to enjoy all year long.
- Herb Butter. This little pat of spice is as simple as it sounds. It is delicious served over corn on the cob, grilled vegetables, and grilled steak and chicken. You can also freeze it and use it as a starter for sauces or when sautéing vegetables.
First, choose the herbs you want to use. Single herbs work well or you can try different combinations. For example, basil and oregano work well in Italian dishes, whereas a trio of sage, thyme and rosemary work well for roasting chicken or vegetables. Rinse the herbs and shake lightly to remove the moisture. Remove the stems and chop the herbs as desired. Pack the wells of ice cube trays about 2/3 full of herbs. Pour melted unsalted butter over the herbs. Cover lightly with plastic wrap. Refrigerate for at least 2 hours. To freeze, place the ice cube tray in the freezer overnight. Remove the frozen cubes and store in small bags or freezer-safe containers.
https://www.hy-vee.com/recipes-ideas/recipes/frozen-herb-cubes - Pesto. This delicious combination of fresh basil, nuts, garlic and Parmesan works in a variety of dishes. Toss it with pasta and sautéed vegetables, use it as a pizza sauce, add it to a sandwich, or serve over scrambled eggs. Try this quick recipe from Hy-Vee.com.
Preheat oven to 350 degrees. Place 1/3 cup finely chopped walnuts on an ungreased baking sheet and bake until lightly toasted, about 10 minutes; remove and set aside to cool. In a food processor or blender, combine 1 cup packed basil leaves, 1 cup packed spinach, toasted walnuts, ½ cup finely shredded Parmesan cheese, 1 teaspoon minced garlic, and ½ teaspoon kosher sea salt. Cover and pulse until coarsely chopped. Add 2/3 cup extra-virgin olive oil and process until thoroughly combined. Store in the refrigerator for up to one week or in the freezer for up to one month. Thaw frozen pesto in refrigerator overnight.
https://www.hy-vee.com/recipes-ideas/recipes/basil-spinach-pesto-with-walnuts - Chimichurri. This medley of parsley, cilantro and oregano adds a bright pop of flavor to grilled meat and vegetables. The crushed red pepper adds just a little kick, but you can skip that for a more subdued experience.
Combine ½ cup packed fresh Italian parsley, ½ cup packed fresh cilantro, 2 tablespoons oregano, 2 tablespoons red wine vinegar, and 4 cloves of garlic in a food processor. Cover and pulse until combined. Transfer to a small bowl. Stir in 1/3 cup olive oil, ½ teaspoon kosher sea salt, ¼ teaspoon crushed red pepper, and 1/8 teaspoon ground black pepper. Serve at room temperature. To freeze, spoon chimichurri into an ice cube tray and freeze. Store frozen cubes in freezer bags or containers for up to 3 months.
https://www.hy-vee.com/recipes-ideas/recipes/2-step-chimichurri-sauce
Need even more ideas for how to cook with fresh herbs? Your Hy-Vee dietitians are here to help. Did you know that you can schedule a FREE nutrition tour or Discovery Session in-person or virtually? To find a dietitian, go to https://www.hy-vee.com/health.
The information is not intended as medical advice. Please consult a medical professional for individual advice.
