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My herb garden is going nuts at the moment. I have an abundance of:
Curly parsley
Flat leaf parsley
Mint
Basil
Oregano
I've found lots of recipes suggesting I make various types pestos and I was even thinking a tabouli, but does anyone have any other ideas?
Also, if you have any great pesto or tabouli recipes please let me know, I've just found random ones on the internet, I've never actually made either.
Thanks!
You can freeze herbs in olive oil in ice cube trays. Or you can make your own herb puree and freeze in ice cube trays.
Give them to me LOL :D
I do a basil cannelloni with turkey mince it's yum! I like lots of basil in t but it's it too overpowering for the kids
Blitz 1 bunch basil, 2 cloves garlic 1.5 cups milk 2tbsp plain flour
Put 1/4 of mix in with grated crated carrot and zucchini, finely chopped onion, garlic 500g turkey mince, season and stuff into cannelloni tubes. Spray baking dish put 1/2 cup milk in baking dish then cannelloni on top. (milk stops it sticking/burning.
Rest of milk/basil mix gently heat until it thickens slightly then pour over and bake in oven until pasta is tender. We sometimes top with cheese when baking as my kids love cheese, I serve with wilted spinach or green beans. Freezes well.
Vietnamese spring rolls (the ones that you dip the rice paper in water and then roll up salad etc with it) are great for lots of herbs especially mint and basil, although I have to have coriander as well in mine.
Thanks for these ideas everyone. If anyone has more that would be great. We are drowning in herbs again.
So far I have made the following:
Taboili (using my curly parsley and mint)
Parsley pesto (using my flat leaf parsley)
Oregano chicken (not surprisingly this was to put a dent in the oregano)
I'm thinking of trying a basil pesto this weekend.
I'd love more ideas for using my flat leaf parsley and mint if anyone has them!
Stracciatella will use up some parsley.
Spinach and ricotta mix - use it in ravioli, cannelloni, in place of bechamel in lasagne - use handfuls of basil and parsely too, and oregano.
Tuna or salmon patties will use a good bit of parsley, and you can freeze them to use later.
Also, I would dry a heap of the oregano to use later, I love dried oregano!