Herb Slurry
The answer to every sad half bunch in the crisper. Blend, jar, freeze in cubes, and there is always something green to finish a plate with.
Makes: About 2 cups (500ml)
Prep time: 5 minutes
Cook time: None
INGREDIENTS
100g leftover herbs (flat leaf or curly parsley, mint, basil, dill, coriander, oregano, chives)
2 cups (500ml) olive oil
1 tablespoon sea salt
Optional
1 tablespoon Dijon mustard
1 teaspoon grated lemon zest
1 teaspoon red wine vinegar
a pinch of chilli flakes
METHOD
Blend everything together until smooth.
Store in a jar in the fridge for up to 2 weeks, or freeze in ice cube trays for 3 months.
HINTS
Any combination of herbs works, stalks included. This is a use it up recipe, not a precise one.
Freeze it in ice cube trays and bag the cubes. One cube finishes a soup, a roast vegetable tray or a piece of fish.
The optional extras change what it is for - mustard and vinegar make it a dressing, lemon zest and chilli make it a finishing oil.
NUTRITION (per recipe total - guide only):
Energy: approximately 16500kJ (3930 calories)
Protein: 3g
Fat: 440g
Saturated fat: 62g
Carbohydrates: 5g
Sugars: 0g
Fibre: 3g
Sodium: 7000mg
Note: this makes 2 cups and is used a spoonful at a time.
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.