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14 Ideas for Using All Those Summer Herbs

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When the herbs are growing fast and furious in late summer, it can be tough to keep up. There’s pesto, to be sure, but what else, and what for other herbs? These are a few of our favorites.

  • Recipe

    Classic Basil Pesto

    To make more than 1 cup of pesto, pound or process multiple batches instead of doubling the recipe in a single batch. Video: Watch our Homegrown/Homemade team make a batch of this summer favorite.

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  • Recipe

    Chimichurri Sauce

    This sauce—my version of the classic Argentine condiment—can be made up to two days in advance and refrigerated in a well-sealed container.

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  • Recipe

    Parsley & Arugula Salsa Verde with Walnuts

    This piquant Italian-style sauce is wonderful served with grilled or roasted meats, fish, and vegetables; spooned over braised lamb or veal shanks; drizzled over a bowl of minestrone or puréed soup; stirred into rice; or simply used as a dip for raw vegetables. Try to make the sauce a couple of hours, or even a day, ahead so the flavors have time to meld.

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  • Recipe

    Zhoug

    This traditional falafel condiment is the fiery Middle Eastern answer to pesto. It’s commonly made with cilantro, but parsley and mint take its place in this version. If you’re a cilantro lover, feel free to add a handful to the mix. Beyond falafel, try tossing it with roasted or grilled potatoes, or dolloped over grilled lamb chops.

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  • Recipe

    Spaghetti Frittata with Arugula and Fresh Herbs

    If you have leftover cooked pasta in the fridge, this is a great way to use it up.

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  • Recipe

    Deviled Eggs with Herbs and Capers

    Eggs are a perfect showcase for the trio of tarragon, parsley, and chives. Here, the herbs brighten a luxurious filling for deviled eggs, while a caper-chive drizzle on top adds a salty pop of flavor to this classic appetizer.

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  • Recipe

    Vietnamese Beef Noodle Soup with Fresh Herbs (Faux Phõ)

    This superfast version of the classic soup calls for doctoring store-bough broth with aromatic spices and using thinly sliced leftover steak. It's garnished with plenty of fresh cilantro and basil (and you could add mint if you like).

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  • Recipe

    Potato Salad with Fried Garlic and Herbs

    At first glance, this resembles other mayo-based potato salads. But what sets it apart is an herb- and garlic-infused oil that the potatoes absorb before the mayo is mixed in. Cooking the potatoes in their skins helps to keep the centers intact yet very creamy and smooth.

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  • Recipe

    Herb Butter

    A pat of this herb butter enhances grilled seafood, chicken, or steak. Try adding it to rice, pasta, and soups. For the most flavor, mash in as much of the herbs as the butter will hold. Any tender herb is appropriate. Wrap the butter tightly in plastic so it doesn't absorb odors.

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  • Fresh Herb Salad
    Recipe

    Fresh Herb Salad

    This simple salad shows off parsley, mint, arugula, and chives at their best. It makes a lovely accompaniment to seared steaks or fish.

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  • Recipe

    Bulgur Salad with Herbs, Apricots, and Pistachios

    Reminiscent of tabouli, this salad makes a great side dish for just about anything grilled. Try it with grilled shrimp or halloumi cheese.

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  • Recipe

    Herbed Aïoli Burgers

    These burgers get a double whammy of herb flavor: Finely chopped herbs are mixed into the beef, then the burgers are topped with an herbed mayonnaise that’s so good it can be served on its own as a dip for french fries or chips.

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  • Recipe

    Spearmint Syrup

    This multipurpose syrup is a great way to capture the essence of mint. Drizzle the syrup over a fresh fruit salad, use it to flavor hot or cold green tea, or add it to a fruit smoothie.

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  • Recipe

    Three-Herb Olive Oil

    Bottle the oil in a clear bottle with a cap seal or cork top. For a stunning gift, put together a vinaigrette starter kit, including a bottle each of herb oil and Sour Cherry Vinegar, and a jar of fancy sea salt. It's an especially nice combination over pale endive leaves.

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