You did the research. You picked your herb plant varieties, found a place in your home and started your own home herb garden. You planted your seeds, watered them, and watched them grow. Now that you have shoots of greenery springing up around you, use them!
Herbs are good for more than just their aroma, they’re great cooking ingredients! Here are some herb-filled recipes to get you cookin’:
Basil pesto is a versatile dish. Toss it in some pasta as a sauce or dollop some on crackers for a dip. You can constantly find new and exciting ways to eat it, and it’s pretty easy to make!
Things you’ll need:
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts (can sub chopped walnuts)
- 3 garlic cloves, minced (about 3 teaspoons)
- Salt and freshly ground black pepper to taste
- A food processor
- Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.
- Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
- While the food processor is running, slowly add the olive oil in a steady small stream. This helps keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
- Stir in some salt and freshly ground black pepper to taste.
Tip: Basil pesto darkens when exposed to air, so to store, cover tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. Also, waiting to add cheese until serving may be another way to keep the pesto lasting longer in the fridge.
Make these ahead of time of time for a great on the go breakfast or snack. They’re soy free, grain free, sugar free and loaded with protein!
Here’s what you’ll need:
- 8 whole eggs - pasture raised or organic
- 6 slices nitrate free bacon*
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp fine grain sea salt
- 1 tbsp chopped fresh chives
- Cook the bacon in a skillet over medium to high heat until crisp
- Once cooked, set aside bacon on paper towels to cool and drain.
- Preheat oven to 375 degrees and line a muffin pan with baking cups or grease.
- In a medium mixing bowl, whisk together the eggs, salt, paprika and onion powder.
- Crumble the cooled bacon, and add to the egg mixture. Last, add the chopped chives and stir to combine.
- Fill the muffin cups ¾ of the way up to make 8-10 egg bites.
- Bake for 10-15 minutes, or until the eggs have JUST set.
- Remove from oven and let cool before removing and serving and sthe leftovers in the refrigerator for up to 3 days or freeze them for later use.
Here’s what you need:
- 2 teaspoons of olive oil
- 1/3 cup onion, finely chopped
- 2 cloves garlic, minced
- 2 cups long grain rice
- 1/2 teaspoon sea salt
- 3 cups water
- 1 whole lime juiced (2 tablespoons in case your limes not juicy)
- 1/3 cup cilantro leaves, chopped
- In a large sauté pan with a lid, add the 2 teaspoons ooil and 1/3 cup minced onion.
- Cook over medium heat until onion starts to soften and becomes fragrant.
- Add the rice, garlic and salt, cooking until garlic becomes fragrant and the rice is slightly translucent.
- Stir in 3 cups water, cover the pot and bring it to a simmer.
- Reduce heat to low and cook until water is absorbed for about 15-20 minutes.
- Remove from heat and fluff with a fork.
- Stir in lime juice and the chopped cilantro.
Tip: Don’t stir the rice to keep it from becoming sticky.
Craving for more herb-friendly recipes?
Click on the links below for everything from drink to fish recipes!
- Mint Limeade Fizz: http://honestandtasty.com/mint-limeade-fizz/
- Baked Salmon with Parmesan Herb Crust: https://addapinch.com/baked-salmon-with-parmesan-herb-crust-recipe/
- Gnocchi with Sage, butter, and Parmesan: https://www.bonappetit.com/recipe/gnocchi-with-sage-butter-and-parmesan