Fresh Herb Recipes

Cilantro Vinaigrette


  • 1 huge bunch of fresh cilantro (2 cups packed)
  • 1/2 cup olive oil
  • 2 tablespoons white vinegar
  • 1 clove garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 to 1/2 cup water, if needed


  1. Blend everything up for about a minute until smooth. Add the water if you need more volume in the blender to make it run smoothly. Season to taste!
  2. Enjoy!


Parsley Chimichurri


  • 1 cup fresh cilantro leaves and tender stems, tightly packed (about 1 large bunch)

  • 1 cup fresh parsley leaves and tender stems, tightly packed (about 1 large bunch)

  • 2 green onions (tops only)

  • 1 garlic clove

  • ½ cup extra virgin olive oil

  • 1 tablespoon red wine vinegar

  • 1 tablespoon fresh lemon juice

  • ½ teaspoon dried oregano

  • ¼ teaspoon kosher salt

  • Several grinds black pepper


  1. Slice off the tops of the green onions. In an immersion blender or small sauce blender, blend all ingredients until a smooth sauce forms, (if necessary, stop and mix the ingredients to allow them to fully blend).

  2. To serve, drizzle desired item with sauce.


Lemon Balm Pesto


  • 3/4 cup lemon balm leaves firmly packed

  • 1/2 cup pine nuts

  • 3/4 cup Parmesan cheese

  • 1/4 cup extra virgin olive oil

  • 3 TB lemon juice

  • 1 tsp fresh chives

  • Salt and pepper to taste


  1. Place all ingredients in a food processor and pulse until smooth.

  2. Add salt and pepper to taste.

  3. Store in an airtight container for up to one week in the refrigerator or 3 months in the freezer.


Mint Basil Pesto


  • 1/4 cup walnut halves

  • 1 1/2 cups basil leaves

  • 1 1/2 cup fresh mint leaves

  • 1/4 cup olive oil

  • 1/4 cup sunflower seeds

  • 2 cloves garlic

  • 2 teaspoons lemon juice

  • 1/4 teaspoon salt


  1. Toast the walnuts in the oven or pan for 5-10 minutes, turning occasionally.

  2. Combine the basil, mint and oil in a blender until smooth.

  3. Add the toasted walnuts, sunflower seeds and garlic and blend until puréed.

  4. Add the lemon juice and salt and blend once more.

  5. It’s now ready to be used or stored in the fridge in an airtight container or freeze in an ice cube tray and transfer to a freezer-safe container to use later.


Spiced Tofu Stir-Frt with Garlic Chives


  • 1 tablespoon Shaoxing wine(or dry sherry)

  • 2 tablespoons light soy sauce

  • 1/2 teaspoon sugar

  • 1/2 teaspoon white pepper

  • 1/2 teaspoon sesame oil

  • 3 tablespoons oil

  • 3 slices ginger (julienned)

  • 3 cloves garlic (minced)

  • 3 pieces spiced tofu (about 170g/6 ounces, julienned)

  • 300 g garlic chives (about 10 ounces, cut into 1.5 inch lengths)

  • Salt (to taste)


  1. Start by preparing the stir-fry sauce mixture. Combine the wine, light soy sauce, sugar, white pepper, and sesame oil. Set aside.

  2. (At this point, if using pork or chicken, you’d preheat the wok until it was smoking, add a tablespoon of oil, and then sear the meat until just cooked. Remove to a bowl and set aside. If not, move on to the next step.)

  3. Place a wok over medium heat. When the wok has heated, add the oil and the ginger. Cook for 30 seconds, and add the garlic. Cook for another 30 seconds.

  4. Add the tofu, and stir-fry for another minute. Turn up the heat to high, add the garlic chives, and stir-fry for 1 minute (at this point, you can also add your pre-cooked meat, if using). Add the sauce mixture, and stir-fry for another 30 seconds. Season with salt to taste. The dish is done once the chives are wilted. Serve immediately.


French Sorrel Soup


  • 4 tablespoons unsalted butter, divided

  • 1/2 cup chopped green onions, ramps or other wild onion

  • 4-6 cups of chopped sorrel, packed

  • Salt

  • 3 tablespoons flour

  • 1 quart chicken stock or vegetable stock

  • 2 egg yolks

  • 1/2 cup cream


  1. Melt 3 tablespoons butter in a soup pot over medium heat. Add the green onions or ramps and turn the heat to medium-low. Cover the pot and cook gently for 10 minutes.

  2. While the onions are cooking, pour the stock into another pot and bring to a simmer.

  3. Turn the heat up, add the sorrel leaves and a healthy pinch of salt to the pot with the onions and stir well. When the sorrel is mostly wilted, turn the heat back to medium-low, cover and cook 10 minutes. Stir occasionally. Mix in the flour and cook over medium heat for 3 minutes.

  4. Whisk in the hot stock, stirring constantly. Bring this to a simmer.

  5. To finish the soup, whisk together the egg yolks and cream. Temper the mixture by ladling a little soup into it with one hand, while you whisk the egg-cream mix with the other. Repeat this three times. (You are doing this to prevent the eggs from scrambling) Now start whisking the soup. Pour the hot egg-cream-soup mixture into the pot with the soup, whisking all the way. Add the final tablespoon of butter. Let this cook -- below a simmer -- for 5 minutes. Do not let it boil or the soup will break. Serve at once.


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