Do you have an abundance of herbs growing you can’t seem to use fast enough? Drying may be a great option, but it doesn’t preserve them in a way that allows their fresh flavors to shine.
Instead, I like to create a simple sauce from whatever’s available at the moment. It’s fast, simple, and freezer-friendly, allowing you to pull out a jar for a pick-me-up any time of year – particularly gratifying for those of us with long, snowy, so-cold-your-face-hurts winters.
At the time of this writing in mid-May, I have tons of oregano, thyme, and chives growing outside (hooray for hardy perennials!). And thanks to an AeroGarden my mother-in-law gave me for Christmas, we have a head start on basil, parsley, dill, and more thyme. It’s also a great way to make use of garlic scapes and root vegetable greens.
Here’s how to whip up a batch as needed.
Supplies
- Food processor
- Small jars and lids for storing
Ingredients
No measurements. No right or wrong. Just use what you have and experiment with different quantities and flavor combinations!
- Fresh herbs – such as basil, oregano, thyme, parsley, chives, dill, mint
- Seeds or nuts – choice of sesame seeds, pine nuts, cashews, walnuts, etc.
- Extra virgin olive oil
- Fresh lemon juice
- Salt and pepper to taste
- Optional additions – kale, garlic scapes, chard, carrot greens, beet greens, cheese
Instructions
- Add herbs, greens, nuts/seeds, a drizzle of EVOO, lemon juice, salt, and pepper to the food processor. If you don’t have one, a mortar and pestle could also work.
- Blend together. Scrape the sides and continue pulsing as needed.
- Taste test.
- Add additional ingredients until you reach a desired flavor and texture.
- Use as a salad topping, sandwich spread, veggies and crackers dip, or for a flavor boost in recipes.
- Store in small jars in the fridge for immediate use or freezer for prolonged storage.
Pictures from the process
Source / Inspiration
This originally started as a way to quickly preserve garlic scapes during a busy summer when we were living in our camper by the garden while renting out our house. I came across a great writeup and recipe from Megan, the Creative Vegetable Gardener, and have adapted it over the years based on what we have growing. Megan includes ingredient quantities, so feel free to reference hers if you don’t like to be as haphazard as me!
Your turn
Give it a try and share your favorite combinations or other add-in ideas in the comments below.
