Why Fresh Herbs?
With the warmer, sunnier days and lighter, longer nights, its time to put away your bottles and jars of dried herbs and get your hands on the real thing. Fresh, live herbs bring a lightness and brightness to your cooking, enhancing the delicious produce of the season. It’s a culinary crime to sprinkle your freshly picked summer tomatoes with dried up old basil. Aside from their flavor superiority, fresh herbs also pack a healthful punch of vitamins and minerals lacking in most dried herbs. Do yourself and your food a favor and plan ahead to cook with fresh herbs.
Mexican Green Goddess Dressing
Makes approximately 1 1/2 cups (don’t worry- you’ll use it up)
- 1/2 cup low-fat mayonnaise or Vegenaise
- 1/4 cup fresh cilantro
- 1/4 cup fresh chives
- 1/4 cup fresh parsley
- 1/4 cup fresh basil
- 2 scallions, white and green parts
- 2 cloves garlic
- 1/4 cup freshly squeezed lime juice
- zest from 2 limes
- 1/2 green jalapeño (optional)
- 1/2 cup extra virgin olive oil
- 1 tablespoon honey
- kosher salt and black pepper to taste
Combine all ingredients in a food processor or a blender until smooth. If it looks too thick, add a splash of water until you’ve reached your desired consistency. Season to taste, and store in a jar in your fridge for up to a week.
View the full post with more suggestions for fresh herbs on Devil Gourmet.