Cooking with Fresh Herbs

Savory culinary creations perfect for the fall palate

If you're not fully ready for cold weather yet, first off, you're not alone, and secondly, these are the perfect recipes for you. These garlic herb butter and chimichurri recipes are a great way to hold onto the freshness of summer while transitioning into those more savory and cozy fall dishes. Plus, herbs are one of the few plants that can more easily be kept alive indoors during the winter! 

Garlic Herb Butter

This butter is versatile and goes with just about anything. You can use this on top of bread, popcorn, veggies, as a sandwich spread, and more. 


1/2 cup unsalted butter, softened to room temperature

4 tablespoons fresh parsley, chopped

1 tablespoon herb of your choice (dill, basil or oregano are my go-to herbs.)

1 clove garlic, chopped

1 tablespoon fresh lemon juice

1/2 teaspoon salt

cracked pepper to taste


Add all ingredients in a food processor (or mix by hand in a bowl). Transfer butter mixture on parchment paper or plastic wrap. Cover butter tightly and roll into a log. Place in refrigerator until firm. Enjoy! 



Chimichurri is a condiment that can be used on endless things, and can be enjoyed as a sauce or dip. Serve over fish, chicken, vegetables or with crackers.  


1/2 cup olive oil (or flax oil for added omega 3 nutrition)

2 tablespoons red wine vinegar (or lemon juice as an alternative)

1/2 cup-1 cup fresh parsley, chopped finely

1/4 cup fresh basil or fresh cilantro 

3-4 cloves garlic, minced 

1 small red chilies or 1 tablespoon red pepper flakes 

1/2 teaspoon dried oregano or italian seasonings

1 teaspoon salt

pepper to taste


Chop fresh herbs finely and add to a bowl. Add remaining ingredients and mix. Chill for 1-2 hours.  Enjoy! 

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