PLANTS: 5 Fresh Herb Recipes for the Green-fingered Foodie

Been slaving away over your Ecopots growing herbs all summer, but you’re stuck on what to do with them? Got more fresh herbs than you can shake a stick at? ⁠

Here’s a couple of our favourite recipes to use up that greenery, and make the most out of those tail-end-of-summer BBQs and get-togethers.

Fresh Herb Potato Salad

You cannot go wrong with this fan favourite. It’s a crowd-pleasing carby wonder, courtesy of The Simple Veganista.

Which herbs does it use?

Parsley, thyme + chives

Although honestly, use what you have – rosemary, dill, tarragon, or oregano, whatever you fancy. Or bang some spring onions in to replace chives.

What’s in it?

900 g baby potatoes

¼ cup parsley, finely chopped

2 tbsp chives, chopped

2 tbsp thyme, finely chopped

Dressing:

¼ cup olive oil

2 tsp Dijon mustard

2 garlic cloves, minced

juice of ½ lemon

salt + pepper, to taste

How do you make it?

1. Wash and chop the potatoes into even bite-size chunks. Add to a pot, and bring the water to a boil, before reducing the heat to medium low, and cooking until tender. Drain and let the tatties cool.

2. Whilst the potatoes are cooling, finely chop the herbs.

3. Whisk together the dressing ingredients.

4. Finally assemble and mix gently until the potatoes are evenly coated. Season with salt and pepper and serve.

Credit: https://simple-veganista.com/herb-potato-salad/

Grilled Pineapple Salsa

Jamie Oliver’s take on this sweet, spicy and tangy side-dish – a creative companion for Caribbean or Mexican feasts.

Which herbs does it use?

Mint – additionally coriander can really compliment these flavours, so feel free to add some in if you have it to hand.

What’s in it?

1 small fresh pineapple 2 fresh chillies, mixed colours if possible ½ a bunch of fresh mint 1 small red onion 2 limes extra virgin olive oil

How do you make it?

1. Cut away the pineapple peel and de-core. Slice into rings or wedges.

2. Dry fry the pineapple in a non-stick pan over a medium heat until charred.

3. Finely chop and set aside, retaining as much of the delicious juice as you can.

4. Finely chop the chillies, onion and mint and add to the bowl.

5. Squeeze in the lime and finish with a glug of olive oil. Don’t forget to season.

Credit: https://www.jamieoliver.com/features/how-to-make-pineapple-salsa/

Pistachio pesto

Make your friends green with envy with this contemporary twist on an Italian classic with Great Italian Chefs.

What herbs does it use?

Basil + mint

Traditionally pesto is pretty basil-orientated – however a variety of herbs work perfectly well, so get creative!

What’s in it?

100 g pistachios

1/2 garlic clove

1 handful of basil leaves

1 handful of mint leaves

10 g parmesan, grated

60 ml olive oil

salt + pepper

lemon juice

How do you make it?

1. Add the pistachios, garlic and herbs to a pestle and mortar or food processor, and grind to a rough paste.

2. Stir in the oil and parmesan until thoroughly combined.

3. Taste and season with lemon juice, salt + pepper.

Credit: https://www.greatitalianchefs.com/recipes/pistachio-pesto-recipe?_ga=2.262580490.742849686.1627639141-171526984.1627639141

Griddled courgette, mozzarella, pea and mint salad

Perfectly balanced. Green, clean and gorgeous. Thanks Olive Magazine!

What herbs does it use? Mint

What’s in it?

150 g frozen peas

200 g baby courgettes, halved lengthways

2 tbsp olive oil

2 tbsp sherry vinegar

2 handfuls pea shoots, or any green leaves

handful of mint, chopped

mozzarella 1 ball, torn

How do you make it?

1. Pour boiling water over the frozen peas in a bowl, leave for 3 minutes and drain.

2. Put the courgettes halves in a separate bowl, toss in half the olive oil and lots of seasoning. Cook on a griddle both sides until lightly charred.

3. Tip back into the bowl and add the remaining olive oil, the vinegar and peas. Combine and cover for 2-3 minutes.

4. Season the pea salad on the serving plate, then toss through the mint. Pile the salad on top of the pea shoots and scatter over the torn mozzarella. Drizzle any left-over dressing on top and serve.

https://www.olivemagazine.com/recipes/quick-and-easy/griddled-courgette-salad/

Gin Basil Smash

A Couple Cooks’ version of this ridiculously refreshing herb-heavy summer cocktail.

What herbs does it use?

Basil – but thyme and rosemary both suit sweet citrus flavours too.

What’s in it?

8 to 10 large basil leaves, plus more for garnish

2 ½ ounces gin

¾ ounce lemon juice

¾ ounce simple sugar syrup

soda water, optional

Ice for shaking and serving

How do you make it?

1. Place the basil leaves in the bottom of a cocktail shaker or large shatterproof bowl.

2. With a cocktail muddler or humble wooden spoon, gently mash the basil a few times to release the juices.

3. Add the gin, lemon juice and sugar syrup to the cocktail shaker. Shake with Ice.

4. Strain the drink over fresh ice into a fancy tumbler. If desired, top with a splash of soda water and garnish generously with additional basil leaves.

Credit: https://www.acouplecooks.com/gin-basil-smash/

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There you have it, 5 herb recipes fore the green-fingered foodie. Happy herbing!