We’ve got a great tip to keep those fresh herbs from your garden or your crisper drawer from wilting and browning before you get a chance to use them. You can preserve them in olive oil for up to three months in your fridge, enjoying the same freshly-picked flavor. This works particularly well with basil and parsley, but try it out with chives, thyme, and your other favorite herbs.
2 bunches of fresh basil or parsley
3-4 teaspoons of coarse salt
Thoroughly wash herbs and allow to completely dry. Remove the stems and place the leaves in a food processor then sprinkle with the coarse salt. (The salt will help preserve the shiny green color as well as keep the leaves from sticking together.) Use the “pulse” function to chop the herbs into a fine mince. Drizzle olive oil all along the sides and bottom of a mixing bowl and transfer the herbs to it. Whisk the herbs into the olive oil and drizzle more oil in to give the herbs a chance to separate and become coated with oil. Pour the mixture into a small jar, then top with another thin layer of olive oil. Place the lid on top and store in the fridge for up to three months. Use a scoop or two at a time to add fresh flavor to sauce, or as a delicious dip for bread.
HINT: Pair this with a fresh loaf of bread and you’ve got a thoughtful gift!