All posts filed under: herb recipes

Recipes from your herb garden: Earthy, powerful Sage & Walnut Pestos

When it comes to sage, I think people either love it or hate it. Its powerful, musty scent and flavor is not for middle-of-the-roaders. We have lots of it growing in our herb garden so we went on the search for some pesto recipes for stuffing mushroom caps that we love to grill and serve alongside meat or fish or just on their own with crusty bread. Each of these recipes includes parsley to lighten the intensity of the sage and walnuts for added depth. Pesto no. 1 is for purists and unadulterated sage lovers. The addition of parmesan (pestos nos. 2 and 3) adds creaminess and subtlety whereas adding lemon (pesto no. 3) inserts a bit of punchiness. Our favorite is No. 2. Let me know which one is yours… Sage Pesto No. 1 D.I.Y. Sage Pesto from thekitchn.com Makes about 1 cup Ingredients 3 cloves garlic, chopped 1/2 cup roasted walnuts 1 cup fresh sage, loosely packed 1 cup fresh Italian parsley 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil Preparation: Mince the garlic and the walnuts in a …

mint-sauce-recipe

Recipes from your herb garden: Refreshing Mint Sauce

With grilling season heating up fast and furious, throwing fresh herbs into the mix makes all the difference to meat, fish or vegetable dishes. We enjoy making the change from frying/baking our lamb to putting it on a searing grill. Adding a bracing mint sauce, with mint freshly picked from our garden, adds a terrific jolt of flavor to the lamb. Here’s an easy-to-make recipe that works beautifully any time of year. Mint Sauce  Makes about 1/2 cup Ingredients 2 tbsp white, finely ground sugar 3 tbsp fresh mint leaves, young shoots only, washed and dried 1 tbsp boiling water 1/4 cup red wine vinegar 1/4 cup balsamic vinegar Preparation Sprinkle the sugar over the mint leaves to bring out their flavour. Then finely chop the shoots. Put the mint-sugar mixture in a bowl; add boiling water and stir until the sugar is dissolved. Allow to cool a little, then add the vinegar(s), cover and refrigerate. Serve the sauce cold with lamb. Enjoy!

oregano-pesto-recipe

Recipes from your herb garden: Deep-flavoured Oregano Pesto Rosso

The herbs in our garden are growing like weeds right now, especially our sturdy oregano plants. Here’s a simple, scrumptious, red oregano pesto that has replaced the basil variety as our all-time favorite. It tastes wonderful straight out of the jar on bread, or with pasta, or stuffed in grilled/baked large mushroom caps (recipe to follow). Oregano Pesto Rosso  Makes about 2 cups Ingredients Oregano leaves, min. 4 cups 100g pine nuts, gently roasted/fried till golden brown 100g Parmesan (preferably Reggiano), finely grated 5-10 fresh garlic cloves (depending on their size and your taste), coarsley chopped 100-150g sun dried tomatoes in oil, drained and coarsley chopped 2dl Extra Virgin Olive Oil Salt and pepper Preparation Place all the ingredients in a food processor and while adding the olive oil in a steady stream, blend the mixture to a smooth, but still slightly coarse texture (or smoother if you prefer). Season with salt and pepper to taste. To store, place the pesto in a glass container and cover with a generous layer of olive oil. The pesto stays fresh in the refrigerator for at least …

Green-Goddess-Dressing

Recipes from your herb garden: Divine Green Goddess Dressing

This unctuous, full-of-flavor dressing has to be one of our all-time favourites. It works with almost everything, especially with seasonal white or green asparagus, and it takes full advantage of the abundant herbs that bloom outside our kitchen door (or on the grocery store shelf). My husband adapted this from an old recipe book we picked up near Toronto almost 30 years ago. He increased the amount of herbs and upped the tanginess. I’m sure you’ll enjoy it as much as we do! Green Goddess Dressing Makes about 2 cups Ingredients 2 tbsp anchovy paste (2 anchovy fillets) 2 small, fresh “new” garlic cloves, finely chopped (use dried garlic if fresh is unavailable) 2/3 cup light mayonnaise (we prefer Thomy 60% light mayo). (Don’t use a sweet mayonnaise.) 1/3 cup full-fat mayo (e.g. Thomy à la française) 1 tbsp lemon juice 2 tbsp tarragon vinegar 2 tbsp each of finely chopped shallots, flat-leaf parsley, chives and tarragon Salt, pepper and red or green Tabasco to taste Aromat to taste (Aromat is a salt-based powdered condiment from Knorr) 1/3 cup low-fat sour cream To serve …