Leverage your summer herb bounty

Stop! Don't toss or recycle those glass spice jars. They are the perfect size to freeze 1-2 portions of homemade sauces. And boy, do they taste especially delicious in the fall and winter. A blast of summer for your taste buds.

Whether you grow your own herbs or purchase at your farmers market, now is the time to leverage mint, parsley, and basil to make and freeze pesto and chimichurri sauces. Both are easy and delicious on starches (pasta, french fries, roasted potatoes) and proteins (chicken, salmon, skirt steak, tofu).

I'm partial to Rebecca Katz's Basil Pistachio Pesto. I do add 2-3 garlic cloves.

I also like her Minted Chimichurri sauce.

Make sure to label your jars with freezer or masking tape unless you want green sauce surprise.

Bon appetite!