For herbs such as basil and coriander, making a pesto is a good way to preserve extra herbs for future use. Mix your herbs in the blender or food processor and add olive oil, lemon juice onions and nuts, such as almonds or pine nuts, and any other seasonings that appeal. Then freeze the mixture in ice-cube trays so you can pop them out whenever you have a suitable recipe. It probably won’t have the strong flavour of fresh herbs, but it’s better than going without.
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