List all recipes for: Herbs
Spaghetti with Parsley Pesto
1 pound spaghetti
1/2 cup toasted almonds
4 cups flat leaf parsley (some stems are ok)
3/4 cup chopped fresh chives (or garlic scapes)
3/4 cup olive oil
1/2 cup fine grated Parmesan
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
For variation you can use spinach, arugula or parsley in place of part or all of the basil
1 cup basil leaves
3 cloves garlic
¼ cup pine nuts or walnuts
¼ cup grates Parmesan cheese
¼ cup olive oil
Salt to taste
In a food processor, combine basil, garlic, nuts and cheese. With the motor running, slowly add the olive oil and mix until thoroughly blended. Salt to taste.
Pesto is great on pasta with more grated cheese on top. Try drizzling it over grilled chicken or fish. Arugula pesto is good with beef. And pesto pizza is wonderful too! Top it with artichokes, Kalamata olives and mozzarella.
Unlike basil pesto, this pesto requires no Parmesan or garlic. The complementary flavors are red onion and serrano chile instead. Also, almonds are used instead of pine nuts. Almonds seem to enhance the flavor of the cilantro, rather than compete with it. Use with pasta, as a filling, or with chicken in tacos. Or mix in with some cottage cheese for a delicious tortilla chip dip.
2 cups cilantro, packed with large stems removed
1/2 cup blanched almonds
1/4 cup chopped red onion
1/2 teaspoon chopped and seeded serrano chile
1/2 teaspoon Kosher salt
1/4 cup olive oil
In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream. Add more oil as needed for your use. Leftovers freeze nicely.
Lemon Tarragon Green Beans
2 lbs green beans, trimmed
2 Tbsp extra-virgin olive oil
3 Tbsp fresh lemon juice, or to taste
2 Tbsp finely chopped fresh tarragon leaves, or to taste
Tarragon sprigs for garnish
In a large kettle of boiling salted water blanch beans in 2 batches 2 to 3 minutes, or until just tender. With a slotted spoon transfer beans to a large bowl filled with ice and cold water. Drain beans well and pat dry. Beans may be prepared up to this point 1 day ahead and chilled covered. Just before serving, in a large bowl toss together beans, oil, lemon juice, tarragon, and salt and pepper to taste. Serve beans garnished with tarragon sprigs.
Oregano Dressing for Lettuce Salad
1/4 cup fresh lemon juice
3/4 cup olive oil
3 teaspoons fresh chopped oregano leaves
salt and pepper
Combine and whisk all ingredients and toss with salad greens. Add feta cheese, chopped tomatoes (in season), and Greek olives if desired.
Pesto with Almonds
¼ cup almonds
3 cloves garlic
1 ½ cups fresh basil leaves
½ cup olive oil
1 pinch ground nutmeg
Salt and pepper to taste
Preheat oven to 450 degrees, place almonds on a cookie sheet and bake for 10 minutes or until lightly toasted.
In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg and salt and pepper. Process until a coarse paste is formed.
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon chopped fresh rosemary
4 tablespoons butter
1 cup cold buttermilk
Preheat oven to 425 degrees. Line a baking tray with parchment paper or spray lightly with cooking spray. Combine flour, baking powder, baking soda, salt and rosemary in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Add buttermilk, stir just until moist. Turn dough out on flour surface and lightly knead 5 times. Roll into a 1 inch thick round. Cut with a 2 inch biscuit cutter. Place close together on baking sheet. Bake 15 minutes or until golden.
2 tablespoons safflower oil
1/2 cup popcorn kernels
1 stick unsalted butter
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1 tablespoon rosemary leaves
1 teaspoon sea salt
1/4 teaspoon baking soda
Heat oil and a couple of popcorn kernels in a large stockpot, covered, over high heat. When they pop, add remaining popcorn kernels. Cook, shaking pot until the popping is complete. Transfer popcorn to a large bowl. Preheat oven to 250 degrees. Heat butter, sugar, and corn syrup in a small saucepan over high heat. Cook, stirring until butter and sugar melt and a candy thermometer reaches 255 degrees. Remove from heat and stir in rosemary, salt and baking soda. Pour over popped corn and toss. Transfer to a baking sheet. Bake, stirring occasionally, until dried, about 45 minutes. Let cool before serving.
This is delicious as an interesting pasta sauce or a thick sauce for fish.Use this lemon flavored pesto any way you would any other pesto….so good on flatbread, topped with baby greens for an unexpected spring appetizer or on home made pizza. Try it as a pasta sauce or a thick sauce for fish too!
2 cups coarsely chopped fresh sorrel, ribs removed
1/3 cup packed fresh parsley leaves
2 garlic cloves, roughly chopped
1/3 cup freshly grated parmesan
1/4 cup pine nuts
1/2 teaspoon salt
1/4 cup olive oil
In a food processor or blender puree the sorrel, parsley, garlic, parmesan, pine nuts and oil. Transfer the pesto to a jar with a tight fitting lid and chill it, covered. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup.
To use the pesto as a pasta sauce, cook 1 pound vermicelli pasta in a large pot of boiling, salted water. When al dente, dip a ladle (about 1 cup) of pasta water into a a large bowl and stir the pesto in until well blended. Drain the pasta briefly and add to the pesto. Toss lightly and serve with a grating of parmesan over the top.
Tarragon Egg Salad Sandwiches
For egg salad
8 large eggs
1/2 cup mayonnaise
3 Tbsp finely chopped shallot
1 1/2 Tbsp finely chopped fresh tarragon, or to taste
2 teaspoons tarragon vinegar or white-wine vinegar
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Mayonnaise for spreading on bread (optional)
1 12 slices seedless rye bread or 6 kaiser rolls
3 cups tender pea shoots (3 oz) or shredded lettuce
Make egg salad:
Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pan from heat and let eggs stand in hot water, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop.
Stir together eggs and remaining salad ingredients in a bowl with a fork.
Spread some mayonnaise (if using) on bread and make sandwiches with egg salad and pea shoots.
Tarragon Potato Salad
1 1/4 lbs small new potatoes (1 to 2 inches in diameter)
1 hard-cooked large egg, peeled and chopped
3 Tbsp mayonnaise
3 Tbsp sour cream
1/4 cup finely chopped dill pickle
1 Tbsp finely chopped shallot
2 Tbsp Dijon mustard
2 tsp. finely chopped fresh tarragon leaves or 1/2 teaspoon dried tarragon
In a large saucepan combine potatoes with enough water to cover by 1 inch and simmer until just tender, about 15 to 20 minutes. Drain potatoes and cool until they can be handled. While potatoes are cooling, in a bowl combine remaining ingredients with salt and pepper to taste. Cut potatoes into 1/2-inch cubes and gently toss with egg mixture. Serve potato salad chilled or at room temperature.
Try this with any salad, over steamed and chilled green beans or potatoes, or sliced tomatoes.
1 1/2 tsp Dijon-style mustard
1 green onion or shallot, minced
4 tsp tarragon white-wine vinegar
2 Tbsp minced fresh tarragon leaves
1/3 cup extra-virgin olive oil
In a large bowl whisk together the mustard, the shallot, the vinegar, the tarragon, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.