HerbCo Hints

Pesto Cubes

Want a quick flavor booster for your sauces?  Make your favorite pesto and store in an ice cube tray.  Pop a cube or two into your sauce and you’re good to go!

Bruschetta with Basil and Tomatoes

  • 4 cups tomatoes, on the vine, chopped
  • 1 clove garlic, chopped
  • ½ cup HerbCo fresh basil, chopped
  • ¾ cup Romano cheese, grated
  • 2 tsp. olive oil
  • 1 baguette loaf
  • salt and pepper to taste


1. Add tomatoes, garlic, basil and olive oil in a glass bowl. Mix well and set aside.

2. Cut baguette into ¾ in. slices, toast until brown one side, about 2 minutes. Turn bread over, and toast about 1 to 1 ½ minutes. Add cheese and salt and pepper to taste. Spread over baguettes and serve immediately.

Serves 6 as an appetizer


Cilantro-Infused Hummus

  • 1 15 oz. can garbanzo beans; drain and reserve liquid
  • 2-3 cloves fresh garlic, chopped, to taste
  • 1 tsp. sea salt
  • 4 Tbl. tahini (sesame seed paste)
  • 4 Tbl. fresh lemon juice
  • 2 Tbl. HerbCo fresh cilantro, minced
  • 1-2 Tbl. olive oil


1. In a food processor or blender, combine garbanzo beans, garlic, salt, tahini, lemon juice, cilantro, and olive oil. Puree until smooth, adding the reserved liquid to achieve desired consistency.

2. Hummus can be refrigerated for up to one week, or frozen for up to 3 months. Make up a double batch and store one for unexpected guests!

Makes approx. 16 ounces


Crispy Pita Wedges

  • 4 six-inch whole pita breads
  • ⅛ cup olive oil
  • 1 Tbl. HerbCo fresh thyme, minced
  • 1 Tbl. HerbCo fresh rosemary, minced


1. Preheat oven to 375 degrees.

2. Cut pitas in half around the edges, making 8 whole rounds. Lightly brush both sides with olive oil. Season with salt. Cut each pita with pizza cutter into 6 wedges each. Sprinkle wedges with fresh herbs.

3. Using 2 baking sheets, arrange wedges in one layer and bake 10-12 minutes, or until wedges are a crispy, golden brown. Switch trays at 5-6 minutes for more even baking results.

Makes 48 wedges. Serve with Potato Soup with Fresh Dill (see recipe).


Cucumber Herb Dip


  • 1⅓ cups sour cream (lite may be used)
  • ⅔ cup plain yogurt
  • ½ tsp. soy sauce
  • 3 dashes sugar
  • 1 clove garlic, crushed
  • 1 Tbl. HerbCo fresh Italian parsley, minced
  • 1 Tbl. HerbCo fresh dill, minced
  • 1 Tbl. HerbCo fresh basil, minced
  • ½ tsp. white pepper
  • 1½ tsp. white wine vinegar
  • pinch of salt


1. Mix all ingredients in a medium sized bowl. Chill for 30 minutes in refrigerator.

Makes 2 ½ cups (serve with fresh jicama)