Tag Archives: basil

Basil Pesto

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This pesto is fabulous spread on pizza or toasted bread (topped Caprese-style with tomato and fresh mozzarella), folded into warm pasta or stirred into a steamy bowl of soup. Double the recipe and freeze the extras for later.

Try substituting walnuts for some of the pine nuts.

Ingredients:

  • 2 cups packed basil leaves
  • 1/4 cup finely grated Parmesan
  • 2 tablespoons pine nuts (or a mix of pine nuts and chopped walnuts)
  • 1 clove garlic, finely chopped
  • 1/4 cup extra virgin olive oil
  • Salt to taste

Method:

  1. Blanch the basil leaves in boiling water for about 15 seconds, then remove from pan and quickly cool in a bowl filled with ice water. After cooling, remove leaves from the water and squeeze gently to extract as much water as possible.
  2. Chop basil, cheese, nuts, and garlic in a food processor until finely minced. Stop machine and scrape down sides of the bowl once or twice during processing.
  3. While machine is running, slowly add oil and process until incorporated. Add salt to taste.

Persian Appetizer of Bread, Cheese and Herbs (Nan-0 Panir-o Sabzi_

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Herbs occupy an important place on the Persian table where they are offered with most every meal — radish, tarragon, basil, cilantro, mint, and parsley — whatever’s fresh and in season. Salty feta cheese is cut into cubes and thin lavash bread completes the combination. I also like to spread a yogurt and shallot mixture called mast-o-musir, even if it’s not traditional.

Ingredients:

  • Assorted fresh herbs, rinsed and cut into sprigs (cilantro, mint, basil, parsley, tarragon, dill)
  • Radishes, rinsed, tops removed and sliced
  • Green onions, roots and stalks trimmed (optional)
  • Feta cheese, drained and cut into cubes
  • Lavash, cut into rectangles about 2 by 4 inches

Method:

  1. Arrange herbs, onions and radishes in the middle of a large platter.
  2. Add bread and cheese on either side.
  3. Eat by choosing which elements you want to put together. Lavash, a cube of feta, some herbs and a radish on top, for instance.

Note: For mast-o-musir mix strained, plain yogurt (or plain Greek yogurt) with finely minced shallot (to taste). Wonderful spread on any kind of bread.

Panzanella (Italian Bread and Tomato Salad)

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This salad is full of robust flavor and texture—built from the seasonal bounty of summer.  There is ample opportunity to improvise, too. Try adding or substituting any of the following: roasted peppers, artichoke hearts, celery, fennel, fresh herbs like parsley or chives, arugula, green beans, garbanzo beans, feta or fresh mozzarella cubes. Use your imagination—fueled by pantry, fridge and garden surplus.

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Quinoa Salad with Fresh Peaches and Herbs

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I’m hooked on the light, fluffy whole grain, quinoa.  Blame it on the fabulous N.Y. Times food writer, Martha Rose Shulman (if blame must be placed), who recently featured this protein-packed whole grain in her Recipes for Health column. If you haven’t been following Ms. Shulman before now, check out her column for its nutritional information and recipes centered on fresh, seasonal and healthy food.

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Quinoa Salad with Fresh Plums and Herbs

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This recipe was inspired by Heidi Swanson’s fabulous cookbooks, Super Natural Cooking and Super Natural Every Day. Feel free to substitute other seasonal fruit for the plums – peaches would be superb. This salad shows off the bounty of even the most modest herb garden. Try adding chives, parsley, arugula or cilantro to the mix.

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