Whether you grow your own herbs and end up with a bumper crop or buy a big bunch at the supermarket and use a few tablespoons in a recipe, leftover fresh herbs can threaten to overtake your home, garden, and sanity as the weather warms up. Making this flexible recipe is like waving a magic wand in the general direction of the garden and—voila!—what was once a looming burden is suddenly awesome sauce.
Don't worry your pretty little head about quantities in this recipe. A few large handfuls of herbs, or a few smaller ones, will yield a perfectly tasty sauce. The point is to use up what you have. Whirl, taste, adjust, repeat to suit your particular taste buds. It's all very low-key, with one caveat: don't forget to check your teeth.
About the author: Carolyn Cope writes Umami Girl and manages a CSA in New Jersey.
- Fresh basil, cilantro, dill, parsley and/or chives totaling approximately 1 large supermarket bunch
- 1 garlic clove, smashed
- Juice of one Meyer (or regular) lemon
- 1 cup sour cream
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Remove any thick stems from herbs. Place all ingredients in the bowl of a food processor fitted with the blade and process until smooth. Serve as a salad dressing or as a sauce for grilled fish or poultry, tacos, a smoked salmon sandwich—you name it.