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Easy Recipes Using Fresh Herbs

Herby Endamame Hummus

Delicious, nutritious and less than 10 minutes to prepare.

1 ½ cups unsalted Edamame, shelled and thawed if frozen

½ cup Greek yoghurt

1 tbsp toasted pine nuts

2 tsp virgin olive oil

½ cup parsley leaves

¼ cup coriander leaves

2 sprigs mint

Pepper and salt to taste

Extra sprigs of mint

Combine all ingredients in a food processor, pulse / process until smooth.  Spoon into serving dish, drizzle with olive oil and extra mint.

Mini Capsicums Stuffed with Cheese and Herbs

8 mini Capsicums

100g feta cheese, crumbled

100g Graviera cheese, grated

OR - use Pecorino or aged Gruyere

1 tbsp each of Oregano and Parsley leaves, chopped

1/2 cup Basil leaves, torn

Black pepper to taste

Extra olive oil


50ml extra virgin olive oil

2 tbsp white wine vinegar

1/2 tbsp Capers, finely chopped

1 tsbp sun-dried tomatoes, chopped

1 tsp Oregano leaves, finely chopped

Preheat oven to 200C or 180 fan-forced

Wash capsicums, slice off the top, reserve.  Remove seeds and white membrane from cavity.

Combine cheeses, herbs and pepper, mix well.  Fill the capsicums with mixture, replace the tops, and place in a small ovenproof dish.  Brush with olive oil and bake for 15 to 20 minutes until tender.

Combine the Dressing ingredients, whisk well.

Serve Capsicums hot or cold.

Parsley and Pistachio Pesto 

1 1/2 cups firmly packed Parsley leaves

1/4 cup roasted Pistachio nuts

2 garlic cloves, roughly chopped

1/2 cup light extra virgin olive oil

60g Parmesan cheese, finely grated

Salt and Pepper to taste

Place Parsley, nuts  and garlic into a food processor.  Pulse/ Process until almost smooth,  scraping down sides occasionally.  With the motor running, add the oil in  a slow stream. Process until all oil is combined.  Spoon Pesto mixture into a bowl, add the  Parmesan and salt and pepper to taste. Stir to combine.

**If you want to jazz up your pesto, use roasted garlic instead. Cut the tops off whole garlic cloves, or a head of garlic, drizzle with olive oil and wrap in foil. Place in oven at 180C for about 30 minutes. Cool, then squeeze the garlic out of the cloves.  The paste will have a nutty, sweetish flavour.

Fig and Lentil  Salad

1/2 cup hulled Tahini

1 cup Greek yoghurt

1/2 cup Dill

1/2 cup Basil

1/2 cup Mint

Juice of 1/2 Lime or Lemon

10 fresh figs sliced in quarters)

60g chevre or other soft white cheese

1 cup Green Lentils

1 can Butterbeans

2 tbsp Pepitas

Olive oil

Salt and Pepper to taste

Extra sprigs of herbs for the salad

Prepare the green lentils by rinsing them then simmering in a medium-sized saucepan until they are cooked. About 20 minutes, however, check the packaging of the lentils that you are using.

Prepare the dressing by placing the tahini, yoghurt, dill, basil, mint, lemon juice and 2 tbsp of olive oil. Season with salt then process until the mixture is smooth, adding more lemon juice or olive oil for a runnier dressing.

Rinse cooked lentils in cold running water, drain. Place into a large bowl until cooled down completely. Add half of the figs, butterbeans, pepitas, and the extra herbs. Add a drizzle of olive oil and salt and pepper. Mix through well. Transfer to a serving plate or bowl and top with the other half of fresh figs, drizzle with the green tahini dressing and break up the chevre into small pieces and place over the salad.

Herb Tart

Using your favourite shortcrust pastry, line a 30cm flan tin, bake and cool.


800 gms leeks - discard green tops, wash and thinly slice the white part

3 cloves garlic, peeled and chopped

80 gms butter

2 cups fresh herbs, finely chopped - choose a combination of parsley, tarragon, thyme, basil, oregano - or your own favourite herbs.  Have a balance of mild, parsley, tarragon, chives, chervil, then add some stronger varieties, thyme, oregano, basil, sage, savory.

3 eggs

3 egg yolks

700 gms sour cream

2 cups freshly grated Parmesan 

Salt and pepper to taste

Heat butter in a pan, add leeks and garlic, cook over low heat until softened.  Add the fresh herbs and stir. Remove pan from heat and allow to cool.  Whisk together the eggs, egg yolks and sour cream until well blended, then stir in the Parmesan.  Add the leeks to the cream mixture , season, and spread mixture into the pastry base.  Bake at 180C for about 50 minutes and until set and golden brown.  Serve with rocket salad.

Carrot and Coriander Soup

2 tsp olive oil

1 onion, chopped

2 garlic cloves, chopped

1 leek, chopped

6 large carrots, chopped

2 large zucchini , chopped

1 litre chicken or vegetable stock

4 tabs chopped coriander

Warm the olive oil in a large pan, add the onion, garlic and leek and allow them to soften for a couple of minutes. Then add the carrots and zucchini. Stir, cover pan with a lid, turn down to simmer and cook for ten minutes. Add 1 litre of chicken or vegetable stock and simmer for 15 minutes, or until vegetables are soft. Stir in the coriander and serve, or blend until smooth if preferred.


Toss together quartered cherry tomatoes, chopped mint leaves, steamed broad beans, and sliced crispy chorizo.  Serve on toasted mini baguettes.

Margarita  Salsa

½ cup red onion, chopped

2 cup diced mangoes or peaches

1 to 2 tbs minced, seeded Jalapeno or other small Chilli

2 tbs fresh Coriander leaves, chopped

1 tbs fresh Mexican Tarragon leaves, finely chopped

3 tbs Tequila OR orange juice

2 tbs lime juice

1 tbs lime zest

Mix well, stand for at least ½ hour.  Serve at room temperature.

Delicious as a BBQ meat accompaniment or topping for baked potatoes.

Fiesta Salsa

4 cups cherry tomatoes, halved

2 large cucumbers, diced

1 cup fresh corn kernels

1 green capsicum, diced

1 red onion, finely chopped

1 large avocado, diced

1 cherry chilli, finely chapped

2 garlic cloves, crushed

¼ cup fresh lime juice

¼ cup coriander, chopped

¼ cup parsley, chopped

¼ teaspoon smoked paprika

Pepper and salt 

Coriander sprigs for garnish

Place all ingredients in a large glass or ceramic salad bowl and toss gently until well combined.  Season with salt and pepper to taste.  

Serve as a side dish, or as is with lime wedges and organic corn chips.

White Bean Dip

400 gm cooked cannellini beans  OR

1 400gm can cannellini beans, drained and rinsed

2 cloves finely chopped garlic

1 tbs finely chopped parsley

1 tsp finely chopped fresh rosemary

Juice of 1 lemon

½ cup olive oil

sea salt flakes

Mash the beans in a bowl with a fork, until almost smooth.  Add juice and oil, combine.  Add the garlic, parsley and rosemary.  Mix together, and add salt to taste.  Chill and serve.

Five Herb Salsa Verde

1/4 cup extra-virgin olive oil

3 tablespoons minced parsley

3 tablespoons minced chives

3 tablespoons minced tarragon

2 tablespoons minced mint

2 tablespoons minced dill

1 small shallot, minced

1 tablespoon capers, rinsed and finely chopped

1 tablespoon red wine vinegar  

Salt and Pepper

Whisk all of the ingredients together in a glass or ceramic bowl, season with pepper and salt.  Refrigerate overnight, bring to room temperature before serving.