I have a few bad habits but today I am thinking of one in particular. I do not think it the worst habit a person can have but it is one which lies at odds with my current goal of wanting to stick to a grocery budget.
I buy too many fresh herbs. There, I said it.
In truth, I buy, on a weekly basis, more punnets of fresh green herbs off the shelves than I know what to do with. Without exception I arrive at Woolies and within minutes off I go down the rabbit hole of the fresh produce lane.
There I am loving this herb, and then loving that herb, and I am tossing them in my black trolley with wild and carefree abandon. If watching me you might notice that I continue strolling the rest of the aisles with my head held high; smug with a head full of recipes in which I plan to use them. Ai, sister.
You know what they say about good intentions? More often than I actually am brave enough to admit, those beautiful, fragrant fresh herbs will wilt and bruise before I use them. I have no excuse. I am irresponsible with herbs. I am a herb hoarder. I must be stopped.
This Green Goddess Dressing has become my saving grace. If I have been less than diligent in my herb usage and another half used punnet of herbs looks set to face the indignity of a smelly soggy death, I simply swoop in and make this fresh herb dressing using any leafy herb on hand.
It takes all of ten minutes to throw together and then this herby deliciousness can be used on salads and vegetables, or served as a little dipping number with crispy croquettes or potatoes. Friend, you can even smear it on your sandwich. We are talking both frugal and most wonderful to eat. So smart.
And they say bad habits are hard to break. Pfft, what nonsence, they simple require a little creative re-invention.
- 250 ml (1 C) Basil leaves
- 125 ml (½ C) flat-leaf parsley
- 125 ml (½ C) chives
- 125 ml (½ C) mint leaves
- 1 garlic cloves
- juice of 1 lime
- 2.5 ml (½ t) Worcestershire sauce
- 5 ml (1 t) honey
- 30 ml (2 T) olive oil
- salt and freshly ground black pepper
- 125 ml (½ C) plain yogurt
- 125 ml (½ C) good quality mayonnaise
- Place the herbs, garlic, lemon juice, Worcestershire sauce, honey and olive oil into the bowl of a food processor.
- Process until the herbs are finely chopped and the mixture resembles a pesto.
- Add the yoghurt and the mayonnaise and pulse until well blended.
- Season the dressing to taste with the salt and black pepper.