Baby Herbs...Just Getting Started!
I love to grow herbs! The addition of these wonderful, aromatic, flavorful garden treasures turns plain dishes into WOW! Fat and salt can be minimized because herbs and spices add so much flavor you don't miss them. If a recipe calls for one teaspoon I frequently add two, depending on the intensity of the herb, spice or herb blend. I have a knack for knowing which herbs and spices to pair with what foods so I am able to create satisfying dishes that just "work" and make the palate sing! There is nothing like walking into your herb garden and picking or cutting fresh herbs to add to your dishes. You realize how much dried herbs pale in comparison when you have the fresh-from-the-garden herbs on hand! But, I will take the dried herbs and spices, when I have no other option, rather than live in a herbless, spiceless world!
Cilantro Pesto
- 2 c. fresh cilantro, washed and dried and largest stems removed (you can keep smaller stems on)
- 1 Tbsp. minced fresh garlic
- 1 Tbsp. fresh lime juice
- 1/3 c. Parmesan cheese
- 1/4 tsp. crushed red pepper flakes (or more, if you like it spicy)
- 1/2 c. pine nuts, roasted
- 2 tsp. sea salt
- 2 tsp. fresh ground black pepper
- 6 - 8 Tbsp. olive oil (more or less, depending on your taste)
In a food processor or blender, pulse cilantro, garlic, Parmesan, red pepper flakes, pine nuts, salt and black pepper. Add about 4 tsp. of the olive oil and blend. Keep adding olive oil, pulsing the mixture after each addition, until it reaches your desired consistency.
Place pesto in a small saucepan and warm until mixture simmers. You can pour it over cooked pasta, use it with goat cheese for a delicious spread or store it in the refrigerator (or double the recipe and freeze half) for future use. This pesto is best made a day in advance so flavors have time to meld. Delicious!
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