This is a simple use for leftover fresh herbs you can freeze and keep on hand for later. The cubes can transform simple sautes--chicken, vegetables, fish, etc-- into saucy, flavorful meals in no time at all. The recipes below make full trays, but you can make just a couple of cubes with what you have.
Recipe courtesy of Laura Vitale
Show: Simply Laura
Total:
6 hr 30 min
(includes freezing time)
Active:
30 min
Yield:
45 flavor cubes
Level:
Easy
Total:
6 hr 30 min
(includes freezing time)
Active:
30 min
Yield:
45 flavor cubes
Level:
Easy
Total:
6 hr 30 min
(includes freezing time)
Active:
30 min
Yield:
45 flavor cubes
Level:
Easy

Ingredients

Sage and Crushed Red Pepper:
  • 10 tablespoons chopped fresh sage
  • 2 1/2 tablespoons crushed red pepper flakes
  • 1 cup extra-virgin olive oil
Garlic-Parsley-Basil:
  • 10 tablespoons chopped fresh parsley
  • 5 tablespoons chopped fresh basil
  • 5 tablespoons chopped garlic
  • 1 cup extra-virgin olive oil
Lemon-Garlic-Parsley:
  • 10 tablespoons chopped fresh parsley
  • 5 tablespoons chopped garlic
  • 5 tablespoons lemon zest
  • 1 cup extra-virgin olive oil

Directions

Watch how to make this recipe.

Special equipment: Three 15-cube silicone ice cube trays

For the sage and crushed red pepper cubes: Add 2 teaspoons of the sage and 1/2 teaspoon of the crushed red pepper flakes per cube compartment. Top each with 2 to 3 teaspoons extra-virgin olive oil.

For the garlic-parsley basil cubes: Add 2 teaspoons of the parsley, 1 teaspoon of the basil and 1 teaspoon of the garlic per cube compartment. Top each with 2 to 3 teaspoons extra-virgin olive oil.

For the lemon-garlic-parsley cubes: Add 2 teaspoons of the parsley, 1 teaspoon of the garlic and 1 teaspoon of the lemon zest per cube compartment. Top with 2 to 3 teaspoons extra-virgin olive oil.

Freeze the cubes and use as needed.

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