Summer Herbs

This time each summer, my herb garden is really in full bloom. The heat of the summer sun intensifies the intoxicating aromas. I walk by my plants and, with a light brush of my hand, I inhale lemon, licorice, and clove. I also begin to ponder how to use this beautiful and aromatic abundance before it all goes to seed.

My favorite way to use herbs is fresh, lightly torn, and tossed into a salad. A typical summer salad in my kitchen includes our butter lettuce, a garden sorrel leaf, torn lemon balm, a few leaves of sweet or Thai basil, a chop or two of tarragon, and a topping of lemon thyme.

I can’t seem to eat enough salads to keep up with the growth, so today, I am making sauces and garnishes out of my herbs that offer a flavor punch to grilled chicken, vegetables, and meat.

Each of these recipes comes with suggestions for substitutions, so use whatever you have growing in your garden (or what you bring home from a farmer’s market visit). They are wide open to your creative take using my recipes as quantity guidelines.

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Author: Cary Kelly

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Gremolata

Prep time: 15 MinTotal time: 15 Min

A combination of parsley, lemon zest, and garlic adds a bright finish any number of dishes. It is traditionally known as a garnish for osso bucco, but I love to use it on fish and on spring vegetables, like light steamed, still crunchy asparagus.

Ingredients

• 1 small bunch of fresh Italian (flat leaf) parsley (about two cups lightly packed)
• Zest of two lemons (choose unwaxed, if possible)
• 1 garlic clove, very finely minced
• 1 Tsp of flake salt like Maldon (or 3/4 Tsp of Diamond kosher salt)

Instructions

1. Wash and dry the parsley by patting in with cloth or paper towels.
2. Finely mince the parsley with a sharp knife (you want it to be quite fine, but not mush). Stop chopping just before you think it's done.
3. Finely mince the garlic. Using a microplane is great for this step, but a sharp knife will do the trick.
4. Zest both lemons
5. Add the minced garlic and lemon zest to the pile of chopped parsley. Give it 3 or 4 more chops with your sharp knife to combine.
6. Add in your salt and mix with your fingers.
7. Use within an hour of making. NOTE: this can be stored in the refrigerator in an airtight jar for up to two hours, but it will turn dark and mushy after that. Best made just before using.

Notes

Other delicious combinations (use the same method)

Tarragon, Shallot and Lemon Zest

Mint, Shallot, and Orange Zest

Cilantro, Garlic, and Lime Zest

You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional.

If you share or adapt this recipe, please give us credit; it's the right thing to do.

Did you make this recipe?

Tag @caryinthekitchen on instagram and hashtag it # whatsfordinner

Author: Cary Kelly

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Chimichurri Sauce

Chimichurri is an unctuous sauce know in Argentinian and Uruguayan cuisines. In those cuisines, it is used primarily as a garnish/sauce for meats. The result is a loose combination, so I am calling it a sauce rather than a garnish, however, it is often set on a table in a bowl alongside meals. It is a silky, beautiful green condiment that one drizzles over food. It can also be used as a marinade or to baste meats while grilling. There are a lot of derivations of Chimichurri and I found that many had too much vinegar for my taste. Balance is key in making the perfect Chimichurri.

Ingredients

• 1 cup of Italian (flat leaf) parsley, loosely packed
• 3/4 cup fresh robust olive oil (a Spanish variety like Picual is perfect)
• 3 Tbl red wine vinegar
• 4 garlic cloves, finely minced
• 2 small red chilies, seeds removed, finely minced
• 3/4 Tsp dried oregano
• 1 Tsp flake salt like Maldon (or Diamond Kosher)
• 1/2 Tsp ground black pepper

Instructions

1. Prep each ingredient (mincing and chopping)
2. Mix everything into a bowl and stir
3. Taste for seasoning. Here you could add more salt, pepper, or chili if you like it hot.
4. Rest for at least one hour before using; this melds the flavors. It can rest, out of the refrigerator, for up to 6 hours. Two hours is my benchmark; the flavors have all combined into one delicious and well-balanced delight.
5. This can be refrigerated for up to 48 hours in an airtight container. Leave out of the refrigerator for one hour first so the flavors can infuse the oil

Notes

Substitutions

use dried mint instead of oregano

You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional.

If you share or adapt this recipe, please give us credit; it's the right thing to do.

Did you make this recipe?

Tag @caryinthekitchen on instagram and hashtag it # whatsfordinner

Author: Cary Kelly

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Thai Basil and Pistachio Pesto

Basil grows easily and prolifically in our area in summer months. I always end up with more than I can use in salads and pasta, so pesto making is a traditional late summer activity. Pesto is a Genovese word meaning to pound or crush. It refers to the method more than recipe dogma. Hence, many herbs, nuts, and cheeses can be substituted for a perfect pesto. I grew Thai basil and Sweet Basil this year. The Thai basil was planted in the ground and really took off, so I used that to make this recipe. Thai basil has smaller, darker, and sturdier leaves that hold up especially well in cooking. The leaves are not as bright a green as Sweet basil, so this pesto is darker in color, but mightier in flavor. Sweet basil has a licorice and clove flavor. Thai basil also has the characteristic licorice note of all basil varieties and it is a bit spicier than Sweet basil without the pronounced clove note. However, it is close enough in flavor to enjoy just as you would a class Sweet basil pesto. Classic pesto uses pine nuts; they are light and a bit sweet; a perfect mate for Sweet basil. I like the slightly heartier pistachio with the Thai basil.

Ingredients

• 4 cups lightly packed, Thai basil leaves
• 1 cup parmesan cheese, grated
• 2/3 cup raw pistachios
• 5 garlic cloves, roughly chopped
• 1Tsp lemon juice
• 1 cup olive oil
• 1 Tsp kosher salt (like Diamond brand)

Instructions

1. Wash and dry the basil leaves removing all stems
2. In the bowl of a food processor or blender, add basil leaves, parmesan, pistachios, lemon juice, and salt. Pulse until finely minced and well combined.
3. With the machine running on low speed, slowly drizzle in the olive oil.
4. Scrape down the sides and give another pulse or two
5. Season with the salt (add more if you like)
6. Spoon into an airtight container and top with a drizzle of olive oil (this maintains color)
7. Refrigerate for up to two weeks

Notes

NOTE: Pesto freezes well. If you plan to freeze some, leave out the cheese. Thaw when ready to use and stir in the grated cheese.

NOTE: You can freeze in ice cubes trays and just pop out a portion when needed. Be sure you can thoroughly cover the ice cube tray to prevent freezer burn.

Substitutions

Thai basil works well with other Asian flavors. To emphasize those flavors, use this recipe:

Dry Roasted Peanuts instead of pistachios

1/4 cup Toasted sesame oil instead of olive oil

Use lime juice instead of lemon juice

Add:

1/2 Tbl Fish Sauce

1 Tbl rice wine vinegar

1/2 Tsp crushed red pepper

1/2 Tbl sugar

You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional.

If you share or adapt this recipe, please give us credit; it's the right thing to do.

Did you make this recipe?

Tag @caryinthekitchen on instagram and hashtag it # whatsfordinner