Monday, April 18, 2016

A Spoonful of Sofrito: How to use up Herbs

A Spoonful of Sofrito: A Pinch of advice that will add a lot of flavor to your life.

How to use up Herbs

Sofrito Lovers,

Cilantro, Parsley, Dill, Rosemary, and Chiles! These are only a few of the amazing herbs that give flavor, dimension, and tantalizing aromas to the dishes we all prepare.

As an amateur cook, learning to use herbs and spices has truly been an incredible and worthwhile scholarship.  The article posted below, from Chowhound, features a list of mouth-watering recipes that are made with different types of herbs; these recipes highlight each of their unique and bold flavors.

I'm planning on preparing a few of these recipes for myself this week!  The various pestos, guacamole, and the roasted rosemary walnuts have caught my eye; I'll let you know how they taste.

This list has inspired me to get into the kitchen and get creative; I hope it does the same for you!  Read it, cook it, and ¡Buen Provecho!

Easy Basil Pesto

One of the easiest, most useful things you can do when you have leftover fresh herbs is to make a pesto. This easy pesto recipe calls for basil leaves, but you can make pesto with any fresh green herb or even leafy greens, from mint and parsley to watercress and spinach. This classic basil pesto also includes Parmigiano Reggiano, pine nuts, garlic, and olive oil. Once made, you can use it to top everything from pasta to eggs. It keeps in the refrigerator for up to three days, or store it in the freezer for as long as a month. Your pesto could be a lifesaver for weeknight dinners.A perfect pesto recipe has as many uses as it does variations. This basic basil version can brighten up any number of things, from grilled corn to scrambled eggs, or use it as a pizza sauce, like on our asparagus and goat cheese grilled pizza.... Read More

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