Here’s a not-so-secret fact about me. I’m frugal. Of course, I’m willing to pay money for quality food, but I am waaaaaaay too frugal to buy fresh herbs at the grocery store. Especially because I know how very easy (and cheap!) it is to grow those herbs in practically no space and even in limited sun! And because I have done it for years now, I also know that my home grown herbs are far more flavorful than those sterile plastic-encased sprigs of something green will ever be.
But alas, I live in northern Virginia, where the winter snow and freezing temperatures puts fresh herbs into dormancy or kills them off in winter. During those months, I ignore the many recipes I love that require fresh herbs, sticking only to dried. But now as we round out the end of May, my balcony herb garden is in full swing (see picture below) and I’m excited to start making all of those recipes I’ve been filing away.
One recipe from my files that I have been anxiously waiting to make is this one for pesto frozen yogurt. Yes, you read that right! It isn’t meant to be eaten as a dessert like we are accustomed to thinking when we hear “frozen yogurt,” but as a stand-in for something cheesy and creamy on top of a salad. It is the brilliant brain child of my friend Maria, and is a featured recipe in her innovative cookbook called Zesty Scoop, containing frozen treats, both savory and sweet, all of which are dairy free and perfect for people on AIP. Now that warm weather has arrived, I’m keeping my ice cream maker cranking every week and am grateful to have her book to give me exciting new ideas!
Yep, that’s my name there on the cover! I’m really proud to have been asked to write the foreword to this book. It has my highest endorsement!! It is available both as an ebook (click here to go to Maria’s blog and learn more) and now also as a print book on Amazon.
Another way to use the bounty of fresh herbs is to make an all purpose herb sauce that dresses up vegetables, grilled meats, and fish. The recipe I’m sharing here calls for specific proportions of mint, parsley, and rosemary – but you could make this with whatever herbs you are growing. I like this particular combination with lamb chops, but feel free to experiment! That’s what makes cooking so much fun!
- ½ cup mint
- ¼ cup parsley
- 1 tablespoon rosemary
- Pinch of salt
- 2 teaspoons apple cider vinegar
- ½ cup olive oil
- Rough chop mint and parsley and remove rosemary leaves from woody stem.
- Place all three herbs, plus a pinch of salt, in a mini-food processor and process until very finely chopped.
- Scrape down sides of food processor and add vinegar and olive oil.
- Process until a smooth, emulsified sauce is produced.
- Taste and add additional salt if desired.
This is a newer version of the mini-food processor I use.
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PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.