Unless you grow your own herbs, you probably know that when you buy them fresh at the market, they always seem to come in such a large bunch. More than one knows what to do with!
There really are plenty of things you can do with those leftovers, like using them in simple syrups or compound butters. Personally, I love making this pesto (I sometimes sub the kale with leftover basil. And I’m liberal with the parsley – it all depends on how much I have on hand).
But for this particular day, all those were a little too “involved” for me. I just wanted to chop and go. Then I remembered a trick from Everyday with Rachael Ray from a few years ago. It’s basically this: chop, mix, scoop and freeze.
Chop the herbs (in this case, parsley) and place them in a bowl/cup.
Mix in olive oil. I just eyeball it and try not to use too much (as in, about 1/3 to 1/2 the amount of herbs. If anything, I’ll add more once I’m ready to use it).
Scoop out about a tablespoon each into ice cube molds.
Freeze. *Update: after fully frozen, transfer molds to a sealed plastic bag. Keep in freezer.
This method works well for softer herbs like parsley, basil and chives.
When ready, defrost/gently heat and use in soups, pastas, veggies, sauces, mashed potatoes, etc.