Herbdacious from This Will Make It Taste Good: A New Path to Simple Cooking (page 204) by Vivian Howard

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Notes about this recipe

  • Eat Your Books

    Can substitute mint, chervil, or cilantro for dill.

  • lholtzman on July 26, 2024

    I love brightness of this recipe. It’s like pesto, but nut free, so that’s nice.

  • averythingcooks on June 29, 2022

    My herb garden is already overflowing so this was an easy choice. I used dill as the 3rd herb and a 1st taste confirms that is bursting with fresh & bright flavours. It is being frozen in 1 tbsp portions and like all the "flavour hero" recipes (her words - not mine :) in this book, the fun comes when you start to use your creations. I have lots of ideas for this stuff.

  • SheilaS on November 11, 2020

    This is very reminiscent of a pesto except that instead of basil as the primary note with a bite of fresh garlic, this one uses a lot of mellow, slow roasted garlic and a mix of fresh herbs with lemon juice and zest to brighten it up. In addition to the basil and parsley, I used a mix of mint, cilantro and dill. Should be fun to play with the mix of herbs to vary the flavor. The first thing I used this in was mixed with mayo on a BLP (bacon, lettuce & peach) sandwich that Vivian mentions on the "No Brainer" page of ideas for this item. Delicious!

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