Know Your Herbs

Herbs are so underestimated because each has a unique, distinct flavor. They can be used in infinite ways, but it helps to think of them in two categories (of course, there are exceptions):

• To be used before and during cooking (the sturdy herbs): rosemary, oregano, thyme, bay leaves, marjoram, lemongrass, etc.

• To be used after cooking and for toppings (the fresher herbs): basil, tarragon, chives, cilantro, parsley, chervil, sorrel, dill, mint, etc.

Herb sauces are made up of primarily fresh herbs, an acid, a salt, and a fat. Tons of them exist. You’ve heard of them. You’ve eaten them happily on your steak. These are amazing on grilled proteins, salads, roasted vegetables, or as a marinade.

• Chimichurri = Fresh herbs (usually parsley) + garlic + oregano + red pepper flakes + white wine vinegar + olive oil + S&P

• Salsa Verde = Fresh herbs (usually parsley, basil, tarragon) + lemon zest + garlic + lemon juice + capers + anchovies (optional) + red pepper flakes + olive oil + S&P

• Pesto = Fresh herbs (usually basil) + walnuts + pine nuts + garlic + lemon + olive oil + S&P

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