This blog post reminded me I was supposed to get started on planting my chilli seeds and herbs in my new mini greenhouse this weekend… It’s been cold and I’ve had other (indoor) things to do! I’ve already got my sights set on making some herb butter, but I like these salsa verde ideas too.
So many recipes call for fresh herbs, but it’s rare you use a whole bunch in one go. The bad news is they rarely last for longer than a few days, even if you store them properly (see how to do that here). So how do you stop them from going to waste?
Herb butter is an easy, quick way to transform wilting herbs into tasty capsules of flavour that’ll last you for months. Roughly chop whatever herbs you have (finely chop and add the stalks of soft herbs, but discard woody stems), then combine with softened butter. Finely chop or grate in any leftover chillies, garlic or even ginger, if you like, then place onto a piece of greaseproof paper. Wrap it up into a cylinder shape, twisting the ends of the greaseproof to secure. Place in the freezer for 30 minutes to firm up, remove and slice the butter into rounds, then…
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