16 Herb-Infused Spring Recipes for Aromatic Meals

As spring arrives, you'll find lots of fresh herbs like rosemary, thyme, and basil. These herbs will help you make yummy and aromatic meals. They add special flavors to your food, making it super delicious.

Get ready to try new recipes that blend these herbs in cool ways. You'll want to cook and eat them all, because they're so tasty. Spring is the perfect time to start cooking with fresh herbs and discover your new favorite dishes.

1. Fresh Basil Pesto Pasta

Fresh basil pesto pasta is a classic Italian dish made with basil, garlic, and parmesan.

Ingredients

• 8 oz pasta
• 1 cup fresh basil leaves
• 1/3 cup pine nuts
• 1/2 cup grated parmesan cheese
• 1/2 cup extra virgin olive oil
• 2 cloves garlic
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
2. In a food processor, combine basil leaves, pine nuts, and garlic, and process until well combined.
3. Add parmesan cheese to the food processor and process until smooth.
4. With the food processor running, slowly pour in olive oil through the top.
5. Season the pesto with salt to taste.
6. Drain the cooked pasta and return it to the pot.
7. Add the pesto sauce to the pasta and toss to combine.
8. Serve the pasta hot, garnished with additional parmesan cheese and basil leaves if desired.

2. Rosemary Garlic Chicken

Delicious rosemary garlic chicken perfect for spring.

Ingredients

• 2 lbs boneless chicken breasts
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 sprigs fresh rosemary, chopped
• 1 tsp salt
• 1 tsp black pepper
• 1 lemon, sliced

Instructions

1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, garlic, rosemary, salt, and pepper.
3. Place the chicken breasts in a baking dish and brush the rosemary garlic mixture on both sides of the chicken.
4. Place a slice of lemon on top of each chicken breast.
5. Bake for 25-30 minutes or until the chicken is cooked through.
6. Let the chicken rest for 5 minutes before slicing and serving.

3. Thyme and Lemon Soup

Thyme and lemon combined in a revitalizing spring soup.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1 lemon, juiced
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional 1 minute.
4. Pour in the chicken broth and bring to a boil.
5. Reduce the heat and let simmer for 10 minutes.
6. Stir in the heavy cream and dried thyme.
7. Remove from heat and stir in the lemon juice.
8. Season with salt and pepper to taste.
9. Serve warm, garnished with fresh thyme if desired.

4. Herb Crusted Salmon

Delicious salmon fillet infused with fresh herbs and crusty texture.

Ingredients

• 4 salmon fillets
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 2 cloves garlic, minced
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon lemon zest

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together parsley, dill, garlic, and panko breadcrumbs.
3. Season the salmon fillets with salt and pepper.
4. Brush the top of each salmon fillet with olive oil.
5. Divide the herb mixture evenly among the salmon fillets, pressing the mixture onto the fish to form a crust.
6. Place the salmon on a baking sheet lined with parchment paper.
7. Sprinkle lemon zest over the herb crust.
8. Bake for 12-15 minutes or until the salmon is cooked through.
9. Serve immediately.

5. Spring Vegetable Quiche

Delightful spring vegetable quiche perfect for brunch.

Ingredients

• 1 9-inch pie crust
• 2 cups mixed spring vegetables
• 2 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup grated cheese
• 1/2 cup heavy cream
• 4 large eggs
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust and place it in a 9-inch tart pan.
3. In a skillet, sauté the mixed spring vegetables, onion, and garlic in butter until tender.
4. In a large bowl, whisk together the heavy cream, eggs, and grated cheese.
5. Add the cooked vegetables to the bowl and season with salt and pepper.
6. Pour the mixture into the pie crust.
7. Bake for 35-40 minutes, or until the quiche is set and golden brown.
8. Let it cool before serving.

6. Minty Lamb Chops

Grilled lamb chops infused with fresh mint and garlic flavors.

Ingredients

• 1 1/2 pounds lamb chops
• 1/4 cup olive oil
• 1/4 cup freshly chopped mint
• 4 cloves garlic, minced
• 2 tablespoons lemon juice
• Salt and pepper, to taste

Instructions

1. Preheat grill to medium-high heat.
2. In a bowl, mix together olive oil, chopped mint, garlic, and lemon juice.
3. Add the lamb chops to the bowl and coat with the mint mixture.
4. Season with salt and pepper to taste.
5. Grill the lamb chops for 5-7 minutes per side, or until cooked to desired doneness.
6. Let the lamb chops rest for a few minutes before serving.

7. Cilantro Lime Rice

Fresh and zesty Cilantro Lime Rice perfect for spring meals.

Ingredients

• 1 cup uncooked white rice
• 2 cups water
• 1/4 cup freshly chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• Salt, to taste

Instructions

1. Rinse the rice in a fine mesh strainer and drain well.
2. In a medium saucepan, heat the olive oil over medium heat.
3. Add the chopped onion and cook until translucent, about 3-4 minutes.
4. Add the rice to the saucepan and cook for 1-2 minutes, stirring constantly.
5. Add the water to the saucepan and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed.
7. Stir in the chopped cilantro, lime juice, and salt.
8. Serve hot and enjoy.

8. Chive and Cheddar Frittata

A flavorful and savory breakfast dish filled with chives and cheddar.

Ingredients

• 6 eggs
• 1/2 cup grated cheddar cheese
• 1/4 cup chopped chives
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, salt, and pepper.
3. Add the grated cheddar cheese and chopped chives to the bowl and stir to combine.
4. Heat the butter in a 9-inch oven-safe skillet over medium heat.
5. Pour the egg mixture into the skillet and cook until the edges start to set.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is golden brown and set.
7. Remove the skillet from the oven and let it cool for a few minutes.
8. Slice the frittata into wedges and serve warm.

9. Parsley and Lemon Spaghetti

Fresh parsley and lemon zest elevate this simple spaghetti dish.

Ingredients

• 12 oz spaghetti
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 cup fresh parsley, chopped
• 2 lemons, zested and juiced
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium heat and sauté the garlic until fragrant.
3. Stir in the chopped parsley and cook for 1-2 minutes, until slightly wilted.
4. Remove the skillet from the heat and stir in the lemon zest and juice.
5. Drain the cooked spaghetti and add it to the skillet, tossing to combine with the parsley and lemon mixture.
6. Season with salt and pepper to taste, then serve hot topped with grated Parmesan cheese.

10. Dill Pickle Deviled Eggs

Tangy and creamy deviled eggs infused with fresh dill pickle flavor.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh dill
• 1 tablespoon finely chopped dill pickle
• Salt and pepper, to taste
• 1 tablespoon chopped fresh chives, for garnish

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they're well broken up.
3. Stir in the mayonnaise, mustard, chopped dill, and chopped dill pickle until smooth.
4. Season the yolk mixture with salt and pepper to taste.
5. Spoon the yolk mixture evenly into the egg white halves.
6. Sprinkle the tops with chopped chives and serve chilled.

11. Oregano and Tomato Bruschetta

Fresh oregano and juicy tomatoes on toasted bread.

Ingredients

• 4-6 baguette slices
• 1 large tomato, diced
• 1/4 cup fresh oregano, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1/4 cup freshly grated mozzarella cheese

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the baguette into 1/2-inch thick rounds and toast until lightly browned.
3. In a bowl, combine diced tomato, chopped oregano, and minced garlic.
4. Drizzle olive oil over the tomato mixture and season with salt and pepper.
5. Rub the toasted bread with garlic and top with the tomato mixture.
6. Sprinkle mozzarella cheese over the top of each bread slice.
7. Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly.
8. Serve immediately and enjoy.

12. Sage and Butternut Squash Risotto

Creamy sage and butternut squash risotto perfect for a spring evening.

Ingredients

• 1 medium butternut squash
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1/4 cup white wine
• 2 tablespoons butter
• 2 tablespoons chopped fresh sage
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving

Instructions

1. Preheat oven to 400°F (200°C).
2. Peel, de-seed, and cube the butternut squash, then roast in the oven for 30-40 minutes, or until tender.
3. In a large pot, heat the olive oil over medium heat and sauté the chopped onion until translucent.
4. Add the minced garlic and cook for 1-2 minutes, until fragrant.
5. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
6. Add the white wine and cook, stirring constantly, until the liquid is mostly absorbed.
7. Warm the vegetable broth in a separate pot and add it to the rice mixture, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
8. After 20-25 minutes of cooking the rice, stir in the roasted butternut squash, butter, and chopped sage.
9. Season with salt and pepper to taste.
10. Serve hot, topped with grated Parmesan cheese.

13. Basil and Mozzarella Caprese Salad

Fresh mozzarella, basil, and tomato combine in a classic Italian salad.

Ingredients

• 8 oz fresh mozzarella
• 1 cup fresh basil leaves
• 2 large tomatoes
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste

Instructions

1. Slice the mozzarella and tomatoes into 1/4-inch thick rounds.
2. Arrange the tomato slices on a large plate or platter.
3. Top each tomato slice with a round of mozzarella.
4. Tear the basil leaves into small pieces and sprinkle over the mozzarella.
5. Drizzle the olive oil over the salad and season with salt and pepper.
6. Serve immediately and enjoy.

14. Tarragon Chicken Salad

Fresh tarragon elevates this classic chicken salad with its anise-like flavor.

Ingredients

• 1 pound cooked chicken breast
• 1/4 cup mayonnaise
• 2 tablespoons chopped fresh tarragon
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 4 lettuce leaves

Instructions

1. In a large bowl, combine chicken breast, mayonnaise, chopped tarragon, Dijon mustard, and lemon juice.
2. Season with salt and pepper to taste.
3. Mix well until all the ingredients are fully incorporated.
4. Divide the salad among the lettuce leaves.
5. Serve immediately and enjoy.

15. Rosemary and Garlic Roasted Potatoes

Flavorful roasted potatoes infused with rosemary and garlic.

Ingredients

• 4 large potatoes
• 2 sprigs of fresh rosemary
• 3 cloves of garlic
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Peel and chop potatoes into 1-inch cubes.
3. In a bowl, mix together potatoes, olive oil, minced garlic, and chopped rosemary.
4. Season with salt and pepper to taste.
5. Spread potatoes on a baking sheet and roast for 20-25 minutes or until golden brown.
6. Serve hot and enjoy.

16. Lemon and Thyme Roasted Asparagus

Lemon and thyme add a bright, citrusy flavor to roasted asparagus.

Ingredients

• 1 pound fresh asparagus
• 2 tablespoons olive oil
• 1 tablespoon freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh thyme
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with parchment paper or a silicone mat.
3. Trim the ends of the asparagus and place on the prepared baking sheet.
4. Drizzle the olive oil over the asparagus and sprinkle with garlic, thyme, salt, and pepper.
5. Squeeze the lemon juice over the asparagus and toss to coat.
6. Roast in the preheated oven for 12-15 minutes, or until tender.
7. Remove from the oven and sprinkle with Parmesan cheese.
8. Serve hot and enjoy.

Conclusion

You'll elevate your spring meals with herb-infused dishes, like rosemary garlic chicken, which, for instance, can transform a mundane dinner party into a memorable evening, as it did for a food blogger who wowed her guests with its aromatic flavors and presentation, thereby showcasing the power of herbs in creating unforgettable culinary experiences.