I always have leftover herbs. Always. I’ll use a few different herbs over the course of a week. I generally will crave a dish that calls for 1 tablespoon of cilantro one night and another night I only need 5 mint leaves. That means I have a drawer full of herbs in my fridge. Does anyone else have this problem? It drives me nuts.
I have a really hard time throwing away food because it’s wasteful feels like throwing away money. I came up with this recipe as a way to use up all those leftovers. I used basil, mint and chives but it would work with parsley and cilantro too.
Also, the recipe calls for a whole ciabatta loaf but I used individual ciabatta loaves in the photos. Works with both! It would also taste great with French bread.
1/4 cup basil leaves
1/4 cup mint leaves
1/4 cup chives
1/2 cup butter
salt and pepper
1 ciabatta loaf, cut in half the long way
Preheat oven to 350 degrees.
Combine the basil and mint leaves, the butter and a pinch of salt and pepper in a food processor.
Turn the food processer on and combine. As the food processor is going, open the trap door at the top and slow pour in the olive oil. Only add enough to loosen up the leaves and butter.
Continue in the food processor until the mixture is smooth.
Place the ciabatta loaf on a piece of aluminum foil. The foil needs to be long and wide enough to wrap the loaf.
Spread the butter mixture evenly over the bread.
Wrap the loaf in the aluminum foil.
Bake for about 15 minutes or until the bread to toasted and the butter is melted.
Slice and serve immediately.
Shop the post