With the arrival of spring and summer just around the corner, the abundance of fresh herbs is plentiful. Basil, thyme, dill, and cilantro to name a few. I love gathering bunches of herbs at my local Farmer’s Market. Yet sometimes the fresh herbs in my fridge are so plentiful, that I cannot possibly use all of them before they go bad. I mean how often do we need only a tablespoon of a fresh herb for a recipe but have an entire bulk to get through? Yes freezing your leftover herbs is an option but I have another idea I like even better!
Kitchen Hack: Oil Marinated Herbs
Oil Marinated Herbs
Oil marinated herbs are a simple but game changing kitchen hack for utilizing your bulk of fresh herbs! Simply chop up your leftover herbs, throw them into a mason jar and add olive oil. The colors stay bright and you have freshly chopped herbs at the ready! Or to serve immediately, add them to the bottom of a bowl and add a good amount of olive oil and sea salt.
Drizzle or spread on just about anything! Soups, salads, sandwiches, chicken, fish or steak! I have been spreading oil marinated herbs on the bottom of focaccia crusts lately before baking! Use as a dip for bread or add other ingredients for an added kick. Capers, red pepper flakes, crushed garlic, feta, lemon juice or freshly grated parmesan to name a few!
It is a great hack to have on hand for last minute grilling and entertaining. Honestly you could bottle this up and give as a hostess gift at all your summer soirees too!
Give it a try and let me know what you favorite combinations end up being!
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