Thursday, August 20, 2009

Herbs, Herbs, and More Herbs...

My container garden has been blessed with a massive quantity of herbs this year. We have tons of basil, purple basil, parsley, thyme, sage, and rosemary.

I'm curious, do any of you have any favorite recipes using fresh herbs that you'd like to share?

1 comment:

  1. PESTO:
    Two fairly firmly packed cups basil to 1 cup olive oil, 1 cup of a good parmesan cheese, several cloves of garlic and pine nuts! In a food processor the basil first, then the cheese, then the garlic, then olive oil. Pine nuts can be ground up, too, or left whole (I prefer them whole)

    I could live on that, it is yummy.

    I found some varieties of basil better than others, but I never know which kind is which.

    Many times in the process I add more of an ingredient to taste (esp. garlic!!)

    I usually eat this over spaghetti, some times linguini or angel hair!


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