Most recipes call for only a tablespoon or a few branches of fresh herbs, and then most of us watch the rest of the bunch go to waste. This is a sad process wherein we repeatedly promise the herbs we’ll find another dish for them, then we break our promise, and dump the forgotten bundle in the compost bin. But Susan Belsinger, culinary herbalist, wrote in the Washington Post that the best way she’s found to retain the flavor of herbs is to chop them up and mix them with some oil, so that it becomes an “aromatic paste,” which she then freezes, ostensibly in airtight plastic baggies. She recommends this for herbs used in baking, soups, and sauces, including pesto and salsa verde.
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