Delicious ways to save extra herbs

No need to let a bounty of fresh herbs go to waste thanks to these easy recipes that keep like a dream in your freezer

Mixed herb butter

Folding tender herbs into butter locks in their flavorful oils so the taste stays fresh for months. To enjoy, simply cut slices and serve on fish, pasta, veggies and bread. To make: Gently fold 1⁄2 cup mixed chopped fresh herbs, such as parsley and chives, into a stick of softened butter. Roll into a log; wrap in plastic wrap. Chill or freeze for up to

3 months.

Basil pesto sauce

Parmesan is the secret to this zingy blend that pairs well with grilled meats and is a tasty sandwich spread. To make: In food processor, pulse 2 cups basil, 1⁄2 cup olive oil, 1⁄4 cup lemon juice, 1⁄4 cup grated Parmesan, 1 clove garlic and 1⁄4 tsp. salt until thick paste forms. Freeze in 1⁄4 cup portions and thaw at room temperature when ready to use.

Rosemary oil

Hearty low-moisture herbs like rosemary and thyme are perfect for freezing in oil. Then simply melt a cube in a skillet for a fragrant start to your next sauté.

To make: Divide rosemary sprigs among wells of ice cube tray; fill with olive oil. Freeze; transfer to plastic food-storage bag. Seal; freeze until ready to use.