Browsing Tag

herbs

pesto
Vegetarian,

Pesto

Every summer we enjoy pesto made with herbs from garden. Today we had a mixture of sorrel, mint and parsley picked two minutes before it was blitzed in the good processor with the other ingredients and it was divine. All produce from the garden tastes so much fresher and more delicious than store bought but there’s something so special when it’s still warm from the sun and radiates its scent. Almost any herbs will do, it’s fun to experiment. I made sage pesto the other day and it was wonderful.

I don’t think I’ll ever buy store bought again! It’s so easy to make and freezes very well, my plan is to make plenty while the sun shines and stash it away in the freezer for the long, cold, dreary winter. This of course can be drizzled on chicken, fish or steak as you desire, although I like a large dollop straight from the jar on some crusty 7 grain bread .

pesto

Ingredients

1/2 cup, packed, fresh sorrel leaves . remove the stems

1/4 cup. packed, fresh mint

1/4 cup, packed fresh parsley

1 garlic clove

1/4 cup walnuts

1/3 cup Parmesan

Zest of lemon

1 cup extra virgin olive oil

Pinch of sea salt and freshly ground black pepper

Method:

1. Place the sorrel, mint, parsley, garlic, Parmesan, walnuts and lemon zest in the bowl of a food processor,

2. Blitz thoroughly.

3. With the motor running add the olive oil in a steady stream until fully emulsified.

4. Add the salt and pepper to taste.

5. Pour into a glass jar and fasten the lid tightly.  This will keep in the fridge for 1 week.

chicken with lemon
Chicken,

Chicken with Lemon, Herbs and Tomatoes

This is a midweek winner. Quick to prepare (the chicken breasts can be marinated the day before) they take a few minutes in the saute pan then deglaze with some white wine. Snap – that’s it. The chicken’s tender and succulent and full of flavor from the lovely fresh herbs and lemon. It’s up to you which herbs to use, we’ve got parsley, basil, thyme, sorrel, mint and nasturtiums growing outside. I don’t actually think nasturtiums are herbs but I use them as such – plus they have such beautiful flowers – look at this one I found hiding, isn’t it gorgeous.

Serve it with some quinoa, rice or warm bread and some greens on the side, everyone will have a smile on their face.

Ingredients

6 boneless skinless chicken breasts

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar

Zest and juice of a lemon

Freshly ground black pepper

A pinch of sea salt

6 tablespoons olive oil

1 cup of assorted fresh herbs, very  finely chopped

1/2 cup white wine

1 pint cherry or grape tomatoes

Method

Dry the chicken breasts with a paper towel. If they are thick, place them between to sheets of wax paper and pound them until they are about 1/4 inch thick.

Place the mustard, red wine vinegar, zest and juice of the lemon along with the salt and pepper into a bowl, whisk together. Add the olive oil 1 tablespoon at a time until emulsified . Add the herbs and combine well.

Place the chicken and the marinade into a bowl or ziplock bag to marinate for at least an hour. The chicken can be left over night in the fridge.

Heat a saute pan with a little olive oil, wipe off the excess marinade and place the chicken breasts in the hot pan, cook until they are golden (about 4 minutes) then flip them over to brown the other side.

Remove the chicken from the pan, place on a platter and cover with aluminum foil. Add the wine to the pan, then add the tomatoes and cook for 5-10 minutes. Pour the tomatoes and liquid over the the chicken, sprinkle over a few more herbs and serve.

chicken with lemon