All those herbs...Let's make pesto

With all the rain we've had this season, I am amazed at how well my garden is growing. My herbs have sprung up like weeds. Needless to say that when using fresh herbs, you don't need as much to make a flavorful dish, so I'm left with a lot of leaves that I don't want to waste come the Fall.

There are many things you can do with fresh herbs such as creating pestos, herb blends to put on meats and vegetables, and compound butters (that freeze very well). You can also dry the herbs and store in containers for future use.

My perennial favorite is basil pesto. The other night, though, for a client I prepared a spinach basil pesto that was just as delicious as had the added nutrient kick from the spinach. It's very easy to make and even easier using your food processor.

Here's what I did. I took a large handful of fresh basil leaves, 2 cups of baby spinach leaves, 2 cloves of garlic, olive oil, juice of one lemon and a half-cup of walnuts and processed this mixture until it was finely ground. To this I added salt and freshly ground pepper, to taste. This pesto was served over freshly cooked penne, but it could also be used over meats and vegetables. You could also use it as a blend to put into creme fraiche or sour cream to make a lovely dip for some crispy vegetables.

Pesto usually stays fresh in the refrigerator for about a week. If you'd like to keep it longer. Place it in a container to fit, cover with plastic wrap really well. Do not leave to much air space as you don't want to create ice crystals. Even better, place a dollop into each compartment of an ice cube tray and freeze. Then when you want some "summer" in your winter, take out a cube and use with your favorite pasta.

For all the other herbs out there, such as sage, rosemary, thyme, oregano. You can take a small quantity of each, mince in the food processor, add unsalted or salted butter, and blend until smooth. You can add any additional salt, pepper and spices that you like. Place in a small container (or use the ice cube tray method) and freeze. This compound butter is delicious on just about anything, bread right from the oven, meats, and vegetables. Experiment with you favorite herbs and spices to create your own butter blend.

pesto sauce , basil pesto , compound butter

Too many tomatoes? Never!

If you're like me, you decided to plant some tomatoes. I usually go overboard and plant too many seedlings thinking that some will die so I will have at least a few left.

Well, this growing season has been amazing. The tomato plants are almost as tall as me (at 5' 3" that's not too tall, I suppose). And, they are bursting with green tomatoes. So, you know what happens. You end up with a bunch of tomatoes all at the same time. What to do?

Instead of waiting until they are at their ripest to decide, I will help you out with a few simple recipes that you can print and save. This way, when you pick all those tomatoes at once, you can use them, at once in some delicious, make ahead dishes.

My favorite tomato dishes are below. With a bit of imagination, you too will find, there is NEVER enough tomatoes. And, if you planted some basil along side those tomatoes, well there's never too much basil either!

Caprese Salad
6 Servings


6 Vine-ripened Tomatoes
6 Balls Buffalo Mozzarella or one large ball of fresh mozzarella, sliced
1/2 Bunch Fresh Basil Leaves
6 Tablespoons Extra-virgin Olive Oil
6 Teaspoons Red Wine or Balsamic Vinegar, your preference
salt and pepper to taste

Slice each tomato into 5 slices. Slice each mozzarella ball into thin slices. Place the bottom piece of a tomato onto a plate and top it with a piece of cheese and a basil leaf. Keep layering until you have used up the tomato slices. Drizzle 1 tablespoon of olive oil and 1 teaspoon of vinegar over each stack. Sprinkle with a dash of salt and freshly ground pepper. Serve immediately.

No Cook Fresh Tomato Sauce

If you don't like standing over a hot stove, but you've got a craving for a good pasta dish. This is it!

4 Servings

1 pound pasta, cooked according to package directions
8 Fresh Tomatoes, peeled, seeded and chopped
2 Cloves Garlic, crushed
1/2 cup fresh basil leaves, chopped
1 tablespoon fresh oregano leaves, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons "good & fruity" extra virgin olive oil
Parmesan or Grana Padano cheese for grating over pasta

Prepare the pasta.

Place the remaining ingredients in a large bowl and stir. Let sit for 10 minutes to allow the flavors to blend. Spoon over hot cooked pasta and serve with freshly grated cheese.

Note: if you prefer a "smoother" sauce, just place the sauce ingredients in your blender and process until smooth. You will get the same delicious sauce, only smoother. However, you might need to change which pasta you use. A chunky sauce typically requires a pasta with nooks and crannies to catch the chunks like farfalle, penne or mostaciolli. A smooth sauce can easily be served over spaghetti or linguini. But choose your favorite!



tomato sauce , tomatoes , fresh tomato recipes