Fresh herbs often have an inglorious fate. That’s the thing about startling beauty: it peaks. Basil droops, cilantro decays, oregano dries, sage becomes olive drab. Even the Queen Victoria of herbs, Rosemary, falls into the shadows.

It takes 10 minutes to make herb paste and what you do in that time guarantees yourself moments of food glory down the line. Like when Jane Fonda returned to acting, her reserve had been shrugged off and the purity of her talents raised eyebrows.

Herb paste is like putting Jane Fonda in a bowl.

We use this pesto for rubs, soups and dolloped over halved tomatoes that we roast in the oven. It’s a powerhouse of flavor and our best friend after a long food gig when we are starving but not hungry.

Makes: 1.5 cups of paste
Keeps: 4 days or portion and freeze for a month
Time: 10 minutes

Roasted Herbed Tomatoes
Spread this on a pumpkin dough pizza and simply win.

1/2 cup parsley
1/2 cup basil
1/4 cup mint
1/4 cup chive
1/2 clove garlic, minced
1/2 cup olive oil (you may need more)

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

Salt and pepper to taste

Pulse herbs and garlic in a food processor, slowly add oil, add salt and pepper.
Taste and add more salt and pepper at will.