FRESH HERBS
VINAIGRETTE
This type of dressing is the classic partner for a salad. The fragrant herbs and tangy white wine vinegar add a zing to the leaves. Vinaigrette also makes a great marinade or baste for meat during cooking.
Whisk together chopped herbs, olive oil, white wine vinegar and a splash of water, using a ratio of three parts oil to one part vinegar. You could also try garlic or chilli-favoured oils. Store vinaigrette in a jar in the fridge.
Other variations
= vinaigrette
PESTO
This Italian favourite is usually served with pasta, but classic basil pesto has lots of other uses. Try it stirred into rice salads, swirled into vegetable and bean soup, or spread on bread for sandwiches.
Whizz fresh basil, olive oil, grated Parmesan, toasted pine nuts and garlic in a food processor to make a paste; add extra oil, if you want to create a thinner dressing. If serving with pasta, add some of the cooking water to the pesto.
Other variations ● You can also try diferent herbs – a parsley pesto is delicious with
Basil + Parmesan + pine nuts pesto + olive oil + garlic =
gnocchi, or make a mint version to spread on lamb chops. ● Try pairing your herby pestos with other cheeses or nuts, too. Use pecorino to add a twist to a basil pesto, or walnuts in a parsley version. ● Freeze pesto in ice-cube trays to make mini portions you can add straight to dishes.
HERB BUTTER
Handy and simple to make, herb butter is an easy way to add wonderful favour to soups and sauces. It’s great melted on top of meat, fsh or vegetables, or simply spread on freshly baked bread.
Blend chopped herbs with softened butter, a dash of lemon juice and any other ingredients you fancy, such as garlic, plus seasoning. Roll into a sausage shape and wrap in clingflm, then chill in the fridge.
Other variations
Herbs + butter = herb butter 18 | ASDA.COM/RECIPES | APRIL 2015
● Team coriander and chilli butter with fsh, or add sage and garlic butter to pasta sauces. ● Put a slice of herb butter on fsh – whole, fllet or steak – then either grill it or wrap in foil and bake in the oven. ● Rub lemon and thyme butter over the skin of a chicken before roasting. It makes a great baste to keep it moist. ● You can freeze the butter in portions – just make sure they’re well wrapped up.
PHOTOGRAPHS: CLARE WINFIELD. STYLING: TAMZIN FERDINANDO. FOOD STYLING: NANCY MCDOUGALL
Herbs + vinegar + olive oil
● Basil vinaigrette is perfect drizzled over mozzarella and tomato salad. Or try a refreshing chive and lemon combination with pasta salad. ● For a tangy dressing for salmon dishes, add dill plus mustard. ● Use a chive or parsley vinaigrette to add interest to a classic potato salad. The potatoes absorb the dressing better if it’s mixed in while they’re still warm.