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We’ve all been there.
You buy cilantro for one recipe, then you are stuck with an entire bunch. Or maybe you got the itch to grow a basil plant this summer, and now you’ve tried everything to use it up. Don’t throw the extra out!
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I’ve definitely made the mistake before of thinking that I can skip out on using fresh herbs in a recipe. The end product always seems to be missing something. It might be missing something more than just flavor. These little plants are packed with antioxidants and essential nutrients! One tablespoon of Oregano has 4x more antioxidants than blueberries. Antioxidants destroy free radicals helping prevent damage caused by chronic diseases like heart disease. Herbs are a concentrated way to add extra nutrients to any dish. Thyme and Cilantro have more immune boosting Vitamin C than our favorite citrus fruits.
You don’t have to be a culinary expert to add herbs. If you’re like us, you’ve bought something like parsley or thyme for one recipe, and after that tasty meal- you were left with a bunch of leaves and wondering how to use fresh herbs. Or maybe you’ve got a thriving basil plant in your home or some ever-spreading mint in your garden that keeps on giving! We’ve done some gathering and put together some great ideas for your leftover herbs and listed them below. Putting them to use is a great way to add some more micronutrients to your diet, and cut back on food waste too.
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Here are a few of our favorite Pesto recipes:
Save RecipeIngredients
- 1 Cup Spinach
- 1 Cup Basil
- 3/4 Cup Walnuts
- 1/2 Cup Parmesan Cheese
- 1 teaspoon crushed garlic
- 1/2 teaspoon crushed garlic
- 1/2 teaspoon sea salt
- 2/3 cup olive oil
Instructions
- Combine first 3 ingredients in a food processor, add remaining ingredients except olive oil. Add olive oil until desired consistency is achieved.
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Looking for a Low FODMAP Alternative?
Check out our Low FODMAP Pesto
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