It’s officially fresh herb week here! Our garden is producing an insane amount this year and I’ve got tips and ideas to share with all of you 💚 Here we go.
INFUSED OILS A great way to use up those fresh herbs. Place 1-2 springs of your choice of herbs in olive oil. Cover and place in the fridge. It will last 3-5 days or you can freeze it for up to 2 months. We did an Italian blend with basil, oregano, thyme, and rosemary.
PESTO My absolute favorite way to use up all that basil! It keeps in the fridge for up to a week or in the freezer for up to 2 months. Here’s my favorite recipe: 1 cup fresh basil, packed 1/2 cup grated Parmesan cheese 1/2 cup olive oil 1/4 cup almonds Juice from half of a lemon Salt & Pepper to taste Blend it all in a food processor until smooth. Serve on pasta, toast, or grilled cheese.
STORING The best way to keep fresh herbs lasting longer once they’re cut ( or if you bring them home from the grocery ) is by placing them in a cup of water. Remove any leaves from the bottom it is just stems submerged. Keep it on your counter and you will get at least a week ( sometimes 2! ) of great looking fresh herbs!
SYRUPS I love to make homemade lemonade in the summer and using an infused simple syrup makes it extra special. Mint & honey is my favorite. Take 1 cup water with 1/2 cup honey and about 6-7 mint leaves. Summer for 5 minutes and let it steep overnight. Remove mint leaves and add to drinks!
What’s your favorite fresh herb? I don’t think I can decide between basil and rosemary!