If you are growing herbs in your garden there always seems to be more than you need. There are a number of ways to store them so you can have an ongoing supply. Try freezing chopped herbs in a little water in ice trays (1-2 tablespoons in each). Make the stock as per my earlier recipe, or try this salsa verde. This recipe was created by a friend of mine, Miriam Godfrey of Stanmore Bay, for the Hospice recipe book a few years ago.
Simple salsa verde
3 cups parsley
2 cups mint leaves
1 cup basil
2 sprigs marjoram
1 tsp French Dijon mustard
2 tsp capers
3-4 anchovy fillets (if unavailable substitute fish sauce to give a similar flavour)
1 tsp garlic, crushed
Juice of 1 large lemon
1 onion, finely chopped
6 Tbs olive oil
salt and pepper
Put herbs into a food processor, pulse until very finely chopped then place into a large bowl.In another bowl mix the mustard, capers, anchovy fillets, garlic and lemon juice.
Combine with herbs and onions then slowly stir in the olive oil until you achieve the right consistency. Balance flavours with salt and pepper.
Note: You can use any assortment of greens and herbs from the garden including celery leaves, broad beans and spinach.
Serve as a dip or spread, added to pasta or swirl it through soups.