If your garden is in transition, your herbs are probably still going strong.
Ingredients:
- 1 cup parsley
- ½ cup cilantro
- ½ cup basil
- 2–3 cloves garlic
- 1 shallot or small red onion
- Juice of 1 lemon
- ½–¾ cup olive oil
- Salt & pepper
- Optional: chili flakes or fresh chili
Instructions:
- Rough chop everything.
- Pulse or blend lightly (keep some texture).
- Taste and adjust—more acid, more salt, whatever it needs.
Put it on:
- Grilled vegetables
- Chicken, steak, or fish
- Eggs
- Sandwiches
This is one of those “use what’s still thriving” recipes.