Fresh Herb Delights: 5 Recipe Ideas for Fresh Herbs
Our Favourite Ways to Use Fresh Herbs in the Kitchen
One of the best parts of gardening? Cooking with what you grow. I love using fresh herbs in my meals, there’s just something about snipping a few leaves and turning a simple dish into something special. Here are five easy recipes I make often when I’ve got herbs on hand and want something quick, flavourful, and fresh.
Caprese Salad with Basil
This one’s a go-to when tomatoes are in season. I layer slices of fresh mozzarella and tomato, tuck in whole basil leaves from the garden, and drizzle everything with olive oil and balsamic vinegar. Add a little salt and pepper and you’ve got the perfect summer plate—so fresh and easy.
Parsley Pesto Pasta
When I’ve got lots of parsley, I skip the basil and make a simple parsley pesto. I just blend it with garlic, pine nuts, Parmesan, olive oil, salt and pepper. Toss it with warm pasta and dinner’s ready in no time. I usually top it with extra cheese, because why not?
Lemon Rosemary Roasted Chicken
This one smells amazing while it’s roasting. I mix olive oil, chopped rosemary, lemon zest, and garlic, then rub it over chicken thighs or breasts and roast them until golden and juicy. It’s one of those meals that feels fancy but takes no time at all.
Minty Watermelon Salad
On hot days, this salad is such a treat. I toss watermelon chunks with crumbled feta and lots of chopped mint, then drizzle over a quick dressing made from lime juice, honey, salt, and pepper. Let it chill for a bit and it’s the most refreshing thing ever.
Herb-Infused Olive Oil
If I have extra herbs I want to use up, I make herb-infused oil. I warm some olive oil (not too hot), pour it over fresh rosemary, basil, or whatever I have on hand, and let it sit in a jar for about a week. I love using it for dipping bread, drizzling over roasted veggies, or as a marinade.
Fresh herbs really do bring meals to life. Whether it’s a handful of basil or a sprig of rosemary, those little touches make all the difference. If you ever want to chat about herb growing or cooking, I’m always happy to share ideas!
-From our kitchen to yours, from Cozyn’s
This one’s a go-to when tomatoes are in season. I layer slices of fresh mozzarella and tomato, tuck in whole basil leaves from the garden, and drizzle everything with olive oil and balsamic vinegar. Add a little salt and pepper and you’ve got the perfect summer plate—so fresh and easy.
When I’ve got lots of parsley, I skip the basil and make a simple parsley pesto. I just blend it with garlic, pine nuts, Parmesan, olive oil, salt and pepper. Toss it with warm pasta and dinner’s ready in no time. I usually top it with extra cheese, because why not?
This one smells amazing while it’s roasting. I mix olive oil, chopped rosemary, lemon zest, and garlic, then rub it over chicken thighs or breasts and roast them until golden and juicy. It’s one of those meals that feels fancy but takes no time at all.
On hot days, this salad is such a treat. I toss watermelon chunks with crumbled feta and lots of chopped mint, then drizzle over a quick dressing made from lime juice, honey, salt, and pepper. Let it chill for a bit and it’s the most refreshing thing ever.
If I have extra herbs I want to use up, I make herb-infused oil. I warm some olive oil (not too hot), pour it over fresh rosemary, basil, or whatever I have on hand, and let it sit in a jar for about a week. I love using it for dipping bread, drizzling over roasted veggies, or as a marinade.
Display prices in:CAD
