Herb dressings are a great way to use up leftover herb stems and leaves.
We already give a few examples in our article on using cutting waste. This article focuses on specific dressings that are simple, tasty and sustainable. We share a number of dressings and what you can use it for.
You can use any oil you like for an oil dressing, such as olive oil or walnut oil. Below are 3 examples:
- Mix fresh Italian herbs such as rosemary, oregano, thyme and basil with salt, pepper and garlic. It is a nice dressing for pasta, pasta salads or potato slices.
- Leave lemon zest or peels in an oil for a fresh taste over fried fish, salads, pasta and rice dishes.
Mix fresh garlic with salt and Italian herbs in oil for a bread dip with the tapenade.
Other dressings that you can make with trimmings are:
- Blend broccoli stems and mix with chili, garlic, lemon zest, lemon juice and salt. This dressing goes well with fried white fish.
- Mix Greek yogurt with garlic and fresh green herbs. It can be used as a dressing for salads and as a sauce for vegetables.
- The combination of Greek yogurt with cucumber, onion, garlic and lemon is also a sauce that you can use as a salad dressing or for a sandwich. Mix balsamic vinegar with tomato pieces and garlic for a marinade with the salmon.
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