BBC Good Food Magazine
Transform basic ingredients that you may have in excess after using our shopping list (page 57)
MAKE MORE OF
If you’ve got several partial bunches of soft herbs, use them in these simple recipes before they start to go past their prime
Roughly chop soft herbs (coriander, parsley and mint work well) and mix with finely chopped green chillies, chopped onion, a splash of white wine or cider vinegar and a drizzle of olive oil. Serve as part of our bavette with chimichurri sauce dish, pictured above (you can find the recipe on bbcgoodfood.com).
Roughly tear soft herbs (parsley, mint, basil and chives work well) into a mini food processor, then add Dijon mustard, capers, 1-2 anchovies, a squeeze of lemon and a drizzle of olive oil. Blitz briefly until you have a chunky dressing.
Pound 1 garlic clove and a few nuts (pine nuts, cashews, walnuts or almonds all work) using a large mortar and pestle, then pound in handfuls of soft herbs (basil is the classic choice, but any soft herb will do) to make a rough paste. Add some grated parmesan, then loosen everything with olive oil.
As well as being used to flavour dishes, soft herb leaves can be used to make a fragrant side salad. Toss together some parsley, mint and snipped chives to serve alongside grilled fish, or a mixture of basil, coriander and mint to go with chicken or seafood mains.