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Description
Having a tray of these potent little flavor bombs in your freezer means you can add a pop of summer herb flavor to any dish, any time of year. Make "single variety" nuggets or some fun blends, and be sure to label them so you won't be surprised! The recipe is a Yummly original created by Martha Holmberg.
Ingredients
Directions
- Chop the herbs a couple of times. Pile into a blender.
- Pulse the herbs several times until they're more finely chopped. Continue to pulse while pouring in the oil until the mixture forms a slightly coarse puree, scraping down the sides of the blender as needed.
- Divide the herb puree into the compartments of a silicone ice cube tray. Wrap tightly with plastic wrap. Transfer to the freezer and freeze until solid, 3 1/2 hours minimum.
- Pop out a cube and add to soups, pasta sauces, stews, cooked rice or other grains, or cooked beans. Store in the freezer for up to 6 months.
NutritionView More
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| Calories330Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol |
| Sodium0mg0% |
| Potassium85mg2% |
| Protein<1g2% |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate<1g0% |
| Dietary Fiber<1g2% |
| Sugars0% |
| Vitamin A30% |
| Vitamin C8% |
| Calcium6% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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