Basil |
Fresh Pesto
2 c. packed fresh basil
3/4 c. grated Parmesan
1/2 c. walnut pieces
2 large cloves garlic, cut in half
1/4 tsp salt
1/4 tsp freshly grated pepper
2/3 c. olive oil
Remove stems from basil. Wash leaves thoroughly in lukewarm water, and then drain well. Position knife in food processor bowl; ad basil and next five ingredients, and top with cover. Process until smooth. With processor running, pour oil through food chute in a slow, steady stream until combined.
Mint |
Grilled Portobellos
1/3 c. chopped fresh mint
2 chopped garlic cloves
pinch crushed red pepper
1/2 c. red wine vinegar
EVOO
Salt and Pepper to taste
2-4 large portabello caps
Combine first six ingredients in zip top bag. Mix ingredients together by smushing it together on the outside of the bag. Add portobellos and marinate at least 1 hour. Grill starting with gill side down. After 3-4 minutes, flip them and pour remaining marinade into the gills. Cook 3-4 more minutes. They will be done when a metal skewer pierces them easily.
Cilantro |
Cilantro
Salsa Fresca
2-3 large tomatoes small diced
1 medium onion small diced
1 jalapeno diced
2 limes, juiced
1/2 c. chopped fresh cilantro
1/2 tsp salt
Combine all ingredients. Chill for about an hour before serving. Great served with my Baked Tortilla Chips recipe, too!
Rosemary |
Rosemary
Balsamic Roasted Carrots
1 lb carrots
1/4 cup balsamic vinegar
2-3 stalks fresh rosemary
2 cloves garlic minced
1/4 t paprika
salt and pepper to taste
1 T EVOO
Preheat oven to 400. Spread carrots evenly over 1/2 of large piece of foil. Cover with balsamic, rosemary, garlic, salt, pepper, and paprika. Drizzle with EVOO. Close the carrots in the foil and place on cookie sheet to bake. Bake 20-30 minutes or until tender.