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!

Cheesy Mashed Potatoes with Italian Parsley

  • 2 lb. medium Yukon gold potatoes, peeled and boiled
  • ½ stick butter
  • ¾ cup milk
  • 1 cup white cheddar cheese, grated
  • 4 Tbl. HerbCo fresh Italian parsley
  • Salt and pepper taste


1. In large bowl combine potatoes, butter, milk, cheese and salt and pepper. Mash or beat mixture until smooth. Fold in Italian parsley, and serve immediately.

Makes approx. 5 side dish-sized servings

Fresh Arugula Penne

  • 5 cups penne pasta
  • 2 small packages HerbCo fresh arugula, chopped
  • 1 lemon, thinly sliced
  • 3 Tbl. butter
  • ½ cups grated parmesan cheese
  • Salt and pepper taste


1. Cook penne according to directions on package

2. Toss all ingredients together while pasta is still hot. Serve immediately with crusty Italian bread.

Makes 4 servings

Pasta with Tarragon and Shrimp

  • ¼ cup olive oil
  • 1 Tbl. balsamic vinegar
  • 1½ Tbl. stone-ground mustard
  • 2 Tbl. shallots, minced
  • 1 tsp. fresh lemon juice
  • 25 medium shrimp, cooked
  • 2 Tbl. HerbCo fresh tarragon, chopped
  • 1 tsp. honey
  • 5 cups cooked pasta
  • dash of salt and pepper


1. Cook pasta according to directions on package.

2. In a large mixing bowl, combine olive oil, vinegar, mustard, shallots, lemon juice, salt, pepper and mix well.

3. Add shrimp and tarragon, and mix well with pasta. Cover with plastic wrap, and place in refrigerator for one hour

Serves 5

Santori Greek Salad

As with all salads, this traditional Greek salad will really pop during the summer months when local veggies are available. True to the original Greek salad, this salad does not include any leafy greens.


  • 2 Tbl extra virgin olive oil.
  • 1 Tbl fresh oregano, minced
  • 2 Roma tomatoes, cut into bite-sized chunks
  • ½ English cucumber, unpeeled, sliced and cut into bite-sized chunks
  • 2 red peppers, cut into bite-sized chunks
  • ½ sweet red onion, thinly sliced
  • ¼-½ cup Kalamata olives, pitted and sliced in half
  • ¼ cup Feta cheese, crumbled


1. Combine olive oil and oregano, and let stand for 15 minutes.

2. In a large glass serving bowl, combine tomatoes, cucumber, red peppers, onion and olives. Pour olive oil mixture over ingredients and mix well to coat vegetables. Sprinkle Feta cheese on top of salad to complete.

Makes 4 servings