This latest bundle is ideal for making an intensely flavoured pesto which captures the spirit and intensity of late summer herbs.
This offering contains a bunch of fresh garden mint with a few tasty and complimetary flavoured additions of basil mint, fennel leaf, parsley leaf and coriander flowering tops. The flavours will compliment a varity of main dishes or can be used as a dip or spread on crackers or bread.
All parts of the herbs are edible (including the flowers and immature coriander seeds) but you may want to discard the bigger mint stalks as they can be a bit fibrous and may spoil the texture of the pesto.
These deep green leaves are packed with vitamins, minerals other health promoting phytonutrients including a wide array of antioxidants. Medicinal benefits include better urinary tract health (parsley leaf), enhanced detoxification (coriander and parsley leaf), digestive regulation (mint and fennel leaves) as well as imrpoved immunity and vitality.
Wash the herbs well. If you have a blender, food processor or hand held mixer, simply put all the herb parts you are using into the blender, add a clove of garlic, a good squeeze of fresh lemon or other citrus juice, a few pine nuts, almonds, walnuts or your favourite seeds, a dash of salt and black pepper and blend/blitz. Add small amounts of your favourite oil gradually and keep blending until you have a chunky but smooth pesto.
You can freeze the pesto if you have too much or would like to use it later.
You could also finely chop the herbs and add to cooked or soaked bulgar wheat for a delicious tabbouleh salad.
Whatever you make with the herb bundle, I hope you have fun and enjoy eating these vibrant summer leaves. Bon Appetite!
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