Wednesday, May 7, 2008

Fresh Herbs for Pesto on Mother's Day

Mother's Day is here with all its springtime glory! Every year my mom would ask for plants for her garden for Mother's Day. We would all go to the greenhouse and pick out a selection of herbs and flowers with her guidance. To this day I am happy to celebrate with growing things...the greener the better. Here are a pair of pestos to delight you palate and maybe your Mother.

Cilantro Citrus Pesto
Refreshing and delicious for an anytime treat. Great with pasta, rice, couscous or the grain of your choice.
1 cup fresh cilantro leaves
2 cloves garlic
fresh zest and juice of one lemon or lime
1/2 cup toasted pine nuts (optional)
a drizzle of olive oil
1/2 cup fresh grated or shredded parmesan cheese
Place all ingredients in a food processor and pulse to puree. If you choose not to use nuts add an extra handful of cheese.

Herb Paste- The Besto Pesto
This is a basic formula for herb pesto. Adjust the seasonings to your taste. Try different combinations of herbs for the season and dishes you desire.
1 cup fresh herb leaves
1 cup fresh parsley leaves
2 garlic cloves
2 T fresh citrus juice
1/2 cup pine nuts or almonds (optional)
1/2 cup fresh grated parmesan cheese
1/4 cup olive oil
Use sage, rosemary, basil, dill, oregano or what you have fresh from the garden along with your imagination. Place the herbs, garlic, citrus and optional nuts in a food processor. Pulse until it becomes a uniform paste. Add the cheese and pulse again. Keep the machine on and drizzle the oil in until it has all been incorporated. Use immediately or chill for later use.

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