I can't count how many times I've bought a fresh bunch of parsley or cilantro, used a tablespoon, and had to throw out the rest because I couldn't find another use for it. Over the July 4th weekend we had an excess of mint leaves sitting around in a cup of water after using them for a dinner earlier that week. Having 8 culinary minded people at the house allowed for the mint to be quickly used up in a new dishes and cocktails that it was never intended for. Now, I may only cook for myself, but I'd like to think I can use up a bunch of mint in a week for something that it wasn't intended for. Tonight I bought fresh basil and Italian parsley for my dinner and used ~2 tablespoons each leaving me basically what I had started with. That is why I am issuing this challenge to myself: use up at least one of the bunches before it goes bad (and not just for sprinkling on the dinner it was intended for!).
I feel like I waste so much good eats with every dinner that has fresh herbs that I throw out. Hopefully this will teach me some inventiveness (and save some money!).
This is definitely a problem for all of us! My standby favorite way to use up a bunch of basil is to make our favorite pesto recipe, which I usually toss with pasta but also makes a great "condiment" for fish or chicken. Basil gone! Parsley I tend to use up in our favorite clam sauce recipe, or in the summer, taboule or Leta's pasta salad recipe.
ReplyDeleteGood ideas! I just turned it into a parsley oil of sorts with sherry vinegar and anchovy
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