This time of year, there are lots of fresh herbs available. Not sure what to do with them? Try these simple recipes…


This garlicky parsley sauce with a little hot pepper kick (pictured) is used as a condiment in Argentina similar to the way we use ketchup. It is delicious on steak, poultry, cooked vegetables and potatoes. Or you can serve it as a dipping sauce.

1½ cups fresh parsley

2 Tablespoons fresh oregano (or 2 teaspoons dried)

2 peeled garlic cloves

¼ teaspoon red pepper flakes

½ cup extra-virgin olive oil

¼ cup red wine vinegar or sherry wine vinegar

Salt and freshly ground black pepper to taste

Chop the parsley, oregano and garlic in a food processor or by hand. Add the red pepper flakes, olive oil and vinegar. Mix thoroughly. Add salt and pepper to taste. Store in a tight jar, and refrigerate. It tastes best the day it is made but will keep for two days, or you can freeze it.

Makes one cup.


This is a garnish of fresh herbs, grated lemon peel and garlic that is traditionally sprinkled on osso buco, the classic Italian slow-cooked veal dish. It gives a light, fresh, citrusy taste to sauces (stir it into the pan juices) and can be added to chicken dishes and soups just before serving.

½ cup chopped fresh parsley

1½ Tablespoons grated lemon zest

2 peeled, crushed garlic cloves

Mix the parsley, lemon zest and garlic in a small bowl. Stir into pan juices, meat sauce or soups. It can be stored for one day in the refrigerator, or you can freeze it.

Makes one-half cup.


Butter mixed with fresh herbs can add flavor to your cooked meats, fish and vegetables. You can roll the herb butter into a tube shape and freeze it. Cut off rounds whenever you need them, and place a pat over cooked foods. You can use any combination of fresh herbs for this recipe (including dill, tarragon, chervil and cilantro).

1 cup unsalted butter

1 Tablespoon lemon juice

2 Tablespoons snipped chives

2 Tablespoons chopped fresh parsley

Salt and freshly ground black pepper to taste

Soften the butter to room temperature. Cream it with a spoon or in a food processor. Add the tablespoon of lemon juice little by little. Mix in the herbs. Add salt and pepper to taste, and roll the butter into a tube shape.

To store, wrap the butter in foil, and place in the refrigerator. It will keep for several days, or you can freeze it.

Makes eight one-inch pats.