Tuesday, March 27, 2012

Spring Has Sprung!

Since we've been having this amazing weather, I've been craving some new spring foliage in our apartment.  I swung by the home improvement store yesterday and picked up some herbs.  It's amazing how just adding a few fresh greenies to your window sill can brighten up the space.  I chose these four herbs because they are the ones I most commonly use in recipes.  I'm just waiting for them to get a little bit bigger before I start cutting them down.  Below I've shared some of my favorite summer time recipes that I make with fresh herbs.  Enjoy!

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.


Grilled Portobellos
1/3 c. chopped fresh mint
2 chopped garlic cloves
pinch crushed red pepper
1/2 c. red wine vinegar
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.



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!



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

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.


  1. Love the pesto recipe. I make a bunch and freeze it.

  2. I'm also growing basil, cilantro, rosemary and mint and have been looking for new ways to use them- thanks!!


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