Using Your Garden Herbs: 4 ways that pack flavor!

1 cup pitted Kalamata olives, coarsely chopped
2 oil-packed sun-dried tomatoes, chopped
2 Tbs. extra-virgin olive oil
8 basil leaves, torn into small pieces
2 Tbs. coarsely chopped fresh mint
1 medium clove garlic, minced
Large pinch crushed red pepper flakes

Put the olives, sun-dried tomatoes, and oil in a food processor and pulse until the mixture forms a coarse paste. Pulse in the basil, mint, garlic, and red pepper flakes until combined and transfer to a medium bowl.
Tomato Chutney
3 large tomatoes, skinned and chopped
1 Tbs. apple cider vinegar
2 tsp. sugar
2 tsp. chopped fresh thyme
Salt and pepper

In a small saucepan, combine the tomatoes, vinegar, sugar, thyme, salt, and pepper. Bring to a boil over medium-high heat; reduce the heat and simmer, stirring often, until most of the liquid has evaporated about 20 minutes. Season to taste.
Herb Puree
· 4 garlic cloves

· ¼ cup flat-leaf parsley

· 10 large basil leaves

· 3 scallions

· 3 Tbl olive oil

Combine the garlic, parsley, basil, scallion and olive oil in a blender and process at high speed until the mixture is pureed. Season with salt and set aside.
Salsa Verde
1 clove garlic

2 Tbl capers

1 jalapeño

2 green onions

4 cups flat leafed parsley

2 cups mint

1 cup cilantro

1 cup olive oil

Salt and pepper

Combine all ingredients in a food processor. Transfer to small bowl.

Add comment