In this week’s “Healthy Plate” column, I give lots of ideas for what to do with all of those fresh herbs popping up in your market.
It’s that time of the year – beautiful spring vegetables and herbs are popping up everywhere I look. Gone are the days of expensive herbs in plastic clamshells – instead replaced with overflowing, fresh bundles for pennies on the dollar. What to do with all those herbs? I give many ideas in my latest column for The Associated Press, but my recipe for Fresh Dill Pesto is definitely the frontrunner.
Click “View Article” to read the column and get my recipe. Read more from AP food writers and share feedback on social media using #APeats.