I always buy fresh herbs and put them in the fridge. When I go to use them a few days later they have already started to go bad. I looked into how to make fresh herbs well... stay fresher longer and this is what I found. You should wash them as soon as you get home and then let them dry thoroughly. I left mine out on paper towel all morning while I was doing other things. Then once they are fully dried you can put them in your bag of choice. I used ziplocks because that was all I had at home but I just purchased the below from amazon to use going forward.
Below I added some of my go to recipes I make using the fresh herbs. These can be used on anything from fish to steak to salads.
Garlicy Parsley Cesar
2 garlic cloves
1/2 cup parsley
1 tablespoon anchovy paste
2 teaspoons Dijon mustard
1 tablespoon lemon zest and juice of lemon
pinch of salt and freshly ground pepper
1 cup mayonnaise
Put all ingredients except the lemon and mayo in a food processor and pulse until paste like. Add in the mayo, lemon zest and lemon and pulse until all mixed through.
Chimichurri
1/2 cup chopped fresh parsley (trimmed of stems)
2 tablespoons fresh oregano
3 garlic cloves, minced
1/2 cup EVOO
3 tablespoons red or white wine vinegar
1/2 teaspoon salt
pinch of fresh ground pepper
1/2 teaspoon red pepper flakes
In a food processor, combine the parsley, oregano, garlic, vinegar and crushed red pepper flakes. Process it until it is smooth. Season with salt and pepper. Transfer to a bowl and whisk in the EVOO. Let flavors stand for at least 30 min before serving.
Green Goddess Dressing
(adapted from Ina Garten)
1 cup mayonnaise
1 cup chopped scallions
1 cup fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 garlic cloves, minced
2 teaspoons anchovy paste
1 teaspoon kosher salt
1teaspoon ground pepper
1 cup sour cream (or plain greek yogurt if you want it lighter)
Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process until blended. Refrigerate until ready to serve.
Classic Basil Pesto
2 cups fresh basil leaves
1/2 cup grated parmesan cheese
1/2 cup good EVOO
1/3 cup pine nuts
3 garlic cloves, minced
1/4 teaspoon salt
pinch black pepper (to taste)
In a food processor pulse the basil and pine nuts. Add the garlic and cheese and pulse until smooth. Stream in the EVOO. If you need to, scrape down the sides to make sure everything is incorporated. Stir in the salt and pepper to taste. (you can can add more s&p if you feel it needs more) Mix everything well and enjoy.