We struggled to find a downside to cooking with fresh herbs, but there is one—wasting the extras! Don’t watch that gorgeous bunch of cilantro wilt away in the fridge after you used just a handful in last night’s dinner. Check out our favorite tricks for using leftover herbs in easy and delicious ways.
Bake up some crowd-pleasing Herbed Cornbread. Our recipe calls for chives, thyme, and parsley, but you can use what you have on-hand and make an herby cornbread all your own. Stick to herb combinations you know and love to guarantee success.
Pesto is always an excellent way to use up extra herbs—and it freezes well. Think beyond the basil for your next batch; our Cilantro-Peanut Pesto is packed with flavor. The best part? You can throw in the cilantro stems and eliminate waste entirely.
Think parsley’s just a garnish? Think again. It’s not only fabulous chopped and sprinkled, it also makes a wonderfully bright salad green. Turn your leftover parsley into a side dish by pairing it with some tender lettuce and a flavorful dressing. We’re big fans of this Bibb and Parsley Salad with Anchovy Dressing !
Dill’s tender fronds tend to wilt more quickly than heartier herbs—don’t let them end up in the garbage! Throw together a quick brine using pantry staples and pickle any vegetables you like. Use our recipe for Fast Homemade Pickles for a crunchy condiment in as little as 2 hours.
We don’t know anyone who doesn’t love the creamy goodness of Green Goddess Dressing. Use it as a dip or dressing; this stuff is liquid gold. Our version calls for tarragon, scallion, and parsley, but feel free to substitute. Basil, chives, or even cilantro would be exciting mix-ins. Adjust herbs to taste!