Here’s an idea – instead of letting herbs go bad, throw them in a blender with just enough water to liquify them. Then freeze as cubes and keep them around as staples for many meals to come!
Frozen really beats dried herbs, especially when it comes to parsley, basil and cilantro. This week I used cilantro cubes to make blender enchilada sauce. The cilantro would be great for tortilla soup as well. Parsley and basil cubes work well for pasta sauces and soups.
This is also a good way to freeze pesto. (I wrote up an easy, inexpensive pesto recipe last year – check it out.) I made some yesterday for dinner and spooned the rest into an ice cube tray. Such an easy way to get greens into kids! Lucas stood up at the end of the meal, looked me in the eyes and said, “thank you for such a wonderful dinner, Mommy!” Can you believe that? I was stunned.
No recipe, just a quick idea. I figured you might still be recovering from all the information about DHA I threw at you earlier this week. Have a great weekend!