Got Herbs? Make Flavor Bombs!

These flavor bombs are going to become your new secret weapon! Not only are flavor bombs a great way to take advantage of seasonal spices and herbs, they’re the perfect for adding complexity when you’re whipping up a quick meal. The following are just a few of our favorites featured in Cooking with Flavor Bombs!

basil flavor bomb got herbs make flavor bombs

Basil Flavor Bomb

Makes 14 ounces (392 G)
½ cup (68 g) pignoli (pine nuts)
½ to ¾ cup (120 to 180 ml) extra-virgin olive oil, divided
½ to ¾ cup (70 to 100 g) roughly chopped garlic
2 cups (40 g) basil, stemmed and packed
1 cup (60 g) flat leaf parsley, stemmed and packed
½ cup (50 g) grated Pecorino Romano
Salt, to taste
Pepper, to taste

1. Lightly toast the pignoli in a dry medium sauté pan over medium heat for 2 to 3 minutes. Remove from the pan and set aside.

2. Heat half the olive oil in the same pan, then lightly sauté the garlic over medium heat until fragrant, about 2 to 3 minutes. Remove from the pan and set aside.

3. Pulse the basil and parsley in a food processor to roughly chop,  then add the cheese, pignoli, garlic, remaining olive oil, and salt and pepper to the food processor. Pulse again to the desired consistency. Do not purée.

4. Spoon the pesto into ice cube trays or small containers, or onto a wax paper–lined baking sheet or tray, and freeze. Once frozen, transfer the Flavor Bombs to an airtight container or a resealable freezer bag.

Rosemary Flavor Bomb

Rosemary Flavor Bomb
MAKES 14 OUNCES (392 G)
2 lemons
½ cup (68 g) pignoli  (pine nuts)
¾ cup (180 ml) extra-virgin olive oil, divided
½ cup (75 g) roughly chopped garlic
1½ cups (40 g) fresh rosemary, stemmed and packed
1 cup (60 g) parsley, stemmed and packed
Salt, to taste
Pepper, to taste

1. Zest the lemons onto wax paper, and then squeeze the lemons for juice. You should have 2 tablespoons (12 g) grated lemon zest and  ½ cup (120 ml) lemon juice. Set aside.

2. Lightly toast the pignoli in a dry medium sauté pan over medium heat for 2 to 3 minutes. Remove from the pan and set aside.

3. Add 6 tablespoons (90 ml) olive oil to the same pan and lightly sauté the garlic over medium heat until fragrant, about 2 to 3 minutes. Remove from the pan and set aside.

4. Pulse the rosemary and parsley in a food processor to roughly chop, then add the lemon zest and juice, pignoli, garlic, remaining 6 tablespoons (90 ml) olive oil, and salt and pepper to the food processor. Pulse again to the desired consistency. Do not purée.

5. Spoon the pesto into ice cube trays or small containers, or onto a wax paper–lined baking sheet or tray, and freeze. Once frozen, transfer the Flavor Bombs to an airtight container or a resealable freezer bag.

Sage Flavor Bomb

MAKES 14 OUNCES (392 G)
½ cup (50 g) pecans
¾ to 1 cup (180 to 235 ml) extra-virgin olive oil, divided
¾ cup (106 g) roughly chopped shallots
2 cups (80 g) sage, stemmed and packed
1 cup (60 g) parsley, stemmed and packed
Salt, to taste
Pepper, to taste

1. Lightly toast the pecans in a dry medium sauté pan over medium heat for about 3 minutes. Remove from the pan and roughly chop by hand or by pulsing in a food processor. Set aside.

2. Add half of the olive oil to the same pan and lightly sauté the shallots over medium heat until fragrant, about 2 minutes. Remove from the pan and set aside.

3. Pulse the sage and parsley in a food processor to roughly chop. Add the pecans, shallots, remaining olive oil, and salt and pepper to the food processor. Pulse again to the desired consistency. Do not purée.

4. Spoon the pesto into ice cube trays or small containers, or onto a wax paper–lined baking sheet or tray, and freeze. Once frozen, transfer the Flavor Bombs to an airtight container or a resealable freezer bag.

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Cooking with Flavor BombsGardeners know Flavor Bombs. Chefs know Flavor Bombs. And now you, too, can learn the secret to delicious, no-waste dinners!

If you’re tired of chopping fresh veggies and herbs night after night or throwing away extra produce, then it’s time to revolutionize your cooking with Flavor Bombs™!

Flavor Bombs are incredible blends of savory, sautéed aromatics, fresh herbs, vegetables, and spices, or stocks and sauces that you make in advance and freeze in ice cube trays. So go ahead and take advantage of those fresh vegetable and herb specials at your local market! With the Flavor Bomb secret, you stock up, chop up, and drop the “F” Bomb in every dinner, for an instant flavor explosion. Discover how to make:
– Herb Pesto Bombs—rosemary, basil, sage, Tex-Mex, and chimichurri
– Vegetable-Blend Bombs—umami, suppengrün, mirepoix, Spanish sofrito, Italian soffritto, Holy Trinity, and Indian curry
– Stock and Sauce Bombs—béchamel sauce and beef, chicken and vegetable stocks

Cooking with Flavor Bombs is complete with essential Bomb step-by-step instructions plus delicious recipes to use your Flavor Bombs in, including Spaghetti Frittata, Roasted Pork Loin, Pot Pie with Guinness Stout and Cheddar, Chicken Tikka Masala, and more. So stop wasting time, money, and food, and start cooking with Flavor Bombs today!