Have a freezer full of preserved herbs? Here’s a couple of simple recipes for putting them to good use.

Fresher Pesto Pasta

Start to finish: 10 minutes

Servings: 4

2 to 3 large garlic cloves

1/4 cup pine nuts

1 cup basil herb paste, thawed

1 cup packed fresh parsley or baby spinach

1/2 cup grated Parmesan cheese

1/4 cup extra-virgin olive oil

4 cups cooked pasta

1/2 cup reserved cooking water from the pasta

In a food processor, combine the garlic and pine nuts. Pulse until chopped. Add the basil paste, parsley or spinach, Parmesan cheese, and a few tablespoons of olive oil. Pulse until just mixed, adding olive oil for desired consistency.

In a large bowl, toss the pesto with pasta and the pasta cooking water. Serve immediately.

(Recipe from herbalist Susan Belsinger, www.susanbelsinger.com )

Herbed Chicken Marinade

Start to finish: 10 minutes

Servings: 4 to 8 (enough for 4 large chicken breasts or 6 to 8 chicken thighs)

1/4 cup frozen cilantro leaves

1/4 cup frozen parsley leaves

1/4 cup frozen fennel (leaves and bulb)

1/4 cup frozen chives

1/4 cup orange juice

1/4 cup lime juice

1/4 cup olive oil

4 garlic cloves

In a blender or food processor, combine all ingredients. Blend until smooth. Use to marinate chicken for two hours before cooking.

(Recipe from Michelle Somero of Serendipity Herb Farm in New Ipswich, N.H.)