Raise your hand if this scenario sounds familiar: You’re a little overeager at the farmer’s market on Sunday and suddenly your fridge is a bit too stocked with fresh herbs. It’s hard to use them all up, especially when recipes call for a teaspoon of this and a sprinkle of that. Before you know it, all those good-lookin’ herbs are wilted and unusable.
Yep, we’ve unfortunately been there too. When you’re in need of a recipe that’s heavy on the herbs, pull up one of these. They’ll use up that leftover bunch in no time and make your kitchen smell awesome.
We want this fresh, tabbouleh-like salad as a weekly side dish. It couldn’t be simpler to make: Just chop up tomatoes, cucumbers, peppers, and onions, and add flavor with half a cup of fresh herbs. You can use whatever’s around—parsley, mint, and cilantro will all work well.
This isn’t a regular potato salad, it’s a cool potato salad. Instead of getting smothered in mayo, the taters are lightly tossed in mustard and EVOO. Don’t worry about missing out on flavor, though. Between parsley, dill, capers, and a Dijon vinaigrette, your taste buds will definitely be happy campers.
Betcha never made salsa like this before! It starts with green tomatoes and is flexible with the herbs, so you can throw in a mix of basil, cilantro, sage, mint, or whatever else is overflowing in your fridge. From there, mix in slivered almonds, garlic, and olive oil. Try scooping it over eggs, chicken, salads, or veggies. It 100 percent beats the store-bought stuff.
This surprisingly easy dish will make you want to bring back the old Sunday roast tradition. It’s cooked with ingredients similar to a chimichurri sauce, but with rosemary instead of parsley (though you could always swap ’em out depending on what’s in your fridge). BTW, we recommend using minced garlic, unless you’re really into chopping.
If you haven’t swapped manchego in for Parm in a pesto yet, you’re majorly missing out. The sharp and tangy cheese pairs so well with basil and nuts, and this recipe adds a fun surprise with some rosemary thrown in. Best of all, this is a small batch, so you don’t have to worry about rushing through the jar. After all, we’re trying to cut down on food waste here, not make more.
Just wait, you’re gonna want to drizzle this thick tahini sauce on all of the salads. And fries. And meat. Dairy-free fans, you’ll be happy to know its creaminess comes from cashews and tahini, not milk or yogurt. And on the herb front, it’s all about the mint and coriander.
If you’re the type to throw some chicken in the oven once a week and call it a day with salt and pepper, this buttery, herb-infused recipe is about to be a reeeal game-changer. It takes five minutes to prep, and the garlic herb sauce keeps the chicken and veggies nice and juicy. The recipe calls for breast or thighs, but go ahead and try the thighs. It’s always good to shake things up, and you might be surprised at how tender they can be.