Copyright images and text 2008, All Rights Reserved |
Recipes - Herbs
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Herb Butter
1/2 cup of unsalted, good quality butter, softened
1/4 cup of finely chopped herbs: flat leaf parsley, basil, scallion, chive and chive blossoms
1 clove pressed garlic
Gently mix the herbs with the garlic and butter. Spread into a small jar or butter bell and
refrigerate. Bring to room temperature before using.
Variations: Lemon balm, garlic, thyme, calendula flowers and mint
Cilantro, garlic, freshly ground pepper, and cumin seeds
1/2 cup of unsalted, good quality butter, softened
1/4 cup of finely chopped herbs: flat leaf parsley, basil, scallion, chive and chive blossoms
1 clove pressed garlic
Gently mix the herbs with the garlic and butter. Spread into a small jar or butter bell and
refrigerate. Bring to room temperature before using.
Variations: Lemon balm, garlic, thyme, calendula flowers and mint
Cilantro, garlic, freshly ground pepper, and cumin seeds
Herbs are indispensable for flavor, color and scent.
Sofrito
1 large bunch of cilantro, washed and dried in a spinner if possible
Toasted pine nuts
2 cloves garlic, peeled and halved
Juice of one lime
4 to 6 T of fruity olive oil
Salt and pepper to taste
Coarsely chop cilantro leaves and stems and place in blender with pine nuts and garlic. On low
speed, add lime juice and then dribble in olive oil until mixture forms a thick paste, scraping sides
as needed. Scrape into a bowl and mix in salt and pepper.
Uses: Mix with sour cream for a cool garnish for any Mexican dish or as a dressing for salad
greens. Dollop onto rounds of goat cheese and serve on toast points. Toss with penne pasta,
fresh tomatoes, feta and kalamata olives.
1 large bunch of cilantro, washed and dried in a spinner if possible
Toasted pine nuts
2 cloves garlic, peeled and halved
Juice of one lime
4 to 6 T of fruity olive oil
Salt and pepper to taste
Coarsely chop cilantro leaves and stems and place in blender with pine nuts and garlic. On low
speed, add lime juice and then dribble in olive oil until mixture forms a thick paste, scraping sides
as needed. Scrape into a bowl and mix in salt and pepper.
Uses: Mix with sour cream for a cool garnish for any Mexican dish or as a dressing for salad
greens. Dollop onto rounds of goat cheese and serve on toast points. Toss with penne pasta,
fresh tomatoes, feta and kalamata olives.
Classic Pesto
Moosewood Restaurant Simple Suppers
1/3 C toasted pine nuts, almonds or walnuts (or a mixture)
1 garlic clove
2 C packed fresh basil leaves
1/3 C olive oil
1/4 tsp salt
pinch of black pepper
1/3 C grated parmesan cheese (optional)
In the bowl of a food processor, pulse the nuts and garlic until crumbly. Add the basil, oil, salt,
pepper and grated cheese. Process until fairly smooth.
Uses: Toss with hot pasta and top with fresh, ripe, chopped tomatoes. Try it as a sandwhich
spread or toss with veggies and pasta and chill for a quick pasta salad.
Moosewood Restaurant Simple Suppers
1/3 C toasted pine nuts, almonds or walnuts (or a mixture)
1 garlic clove
2 C packed fresh basil leaves
1/3 C olive oil
1/4 tsp salt
pinch of black pepper
1/3 C grated parmesan cheese (optional)
In the bowl of a food processor, pulse the nuts and garlic until crumbly. Add the basil, oil, salt,
pepper and grated cheese. Process until fairly smooth.
Uses: Toss with hot pasta and top with fresh, ripe, chopped tomatoes. Try it as a sandwhich
spread or toss with veggies and pasta and chill for a quick pasta salad.