I know you've been working with your herbs--making pesto and garnishing salads, salsa, and soups. But, here's a combination that's a little different than usual and very versatile.
See the photogenic combo?
Garlic-Sage-Rosemary Herb Blend
Combine 6 cloves of garlic, rosemary leaves from 4 rosemary branches, and about 15-20 good sized sage leaves with 2 tbsp olive oil and salt and freshly ground pepper.
Put all ingredients in your mini-chopper or mini-food processor and pulse until it's the consistency of pesto. Use in suggested recipes below, store extra in refrigerator for a couple of days.
1.) Use as an Herbal seasoning on roasted meat.
You can use this applied directly on top of a boneless pork roast or lamb, prior to roasting. (This happens to be my dinner game plan.)
2.) Spread on sliced Italian Bread and bake at 400 degrees until browned edges, for a Super Charged Herb-and-Garlic Bread--
3.) Make the Ultimate Olive and Oil Pasta. Cook and drain your favorite pasta, reserving about 1 cup of the pasta water. In a large pan over low heat, combine the pasta, your herb and oil mixture and reserved pasta water, adding water to desired consistency of sauce. Heat through, remove from heat and add 1 can of drained, sliced black olives. Top with a little shredded dry Italian cheese.
4.) How about Herb-and-Garlic Roasted Vegetables? Toss with carrots and potatoes and roast the vegetables in an aluminum package on the grill or a covered pan in a 350 degree oven about 30 minutes or until done.
Have fun with your herbs!