Herbs

The best basil pesto recipe

4 c. basil leaves, lightly packed
½ c. olive oil
½ c. grated parmesan cheese
¼ c. parsley, optional
1 garlic clove
¼ c. toasted pine nuts, walnuts or pecans
2 tbs. fresh squeezed lemon juice
1 tsp. salt
¼ tsp. black pepper

Coarsely chop the garlic and place all ingredients except basil (and parsley, if using) into a food processor. Add about half the basil leaves and process for about 10 seconds. Add the rest of the basil and parsley, if using, and blend until smooth, about 30 seconds more. This pesto is fairly thick, if you want a thinner version, add a little more oil or water, up to ¼ c. more. Serve on pasta, bread, grilled vegetables, chicken or fish. Makes about 2 cups.

A variation: this recipe is also amazingly delicious made with nutritional yeast instead of the parmesan cheese. Vegans and non-vegans alike will love it.

Summer squash with fresh herbs

3-4 medium summer squash
2 tbs. butter
½ c. grated parmesan cheese
¼ c. chopped fresh parsley and any other fresh herbs you have on hand
½ tsp. salt
¼ tsp. black pepper

Cut the squash in half lengthwise and slice into ¼ inch thick rounds. Place in a medium saucepan with water to cover and bring to a boil. Gently simmer until the squash is just tender, 2-3 minutes. Drain, and toss with the butter, cheese, herbs, salt and pepper. Serves 3-4.

Thai basil is sweet, spicy, and has a light anise flavor. Thai basil can be distinguished by its purple flowers and small, delicate leaves. It can be used in Thai dishes and in place of Italian basil in most recipes. For another great Thai basil dish, check out the recipe for Thai eggplant with basil on our website under the recipe section.

Thai vegetable curry

2 small-medium asian eggplant, cut into half moons
2 small-medium green peppers, cut into strips
1 small zucchini, cut into half or quarter moons
1 small summer squash, cut into half or quarter moons
1 carrot, cut into matchsticks
1 small onion, chopped
1 tsp. olive oil
2 15 oz. cans coconut milk, or 1 can coconut milk and 2 c. water
1-2 tbs. thai curry paste or curry powder
salt to taste
1 c. thai basil leaves

Heat the oil in a large skillet or medium soup pot. When warm, sauté the onion until translucent, 2-3 minutes. Add vegetables and stir to coat with oil. Add the coconut milk and water (if using). The liquid should nearly cover the vegetables, add a little more water if needed. Add curry paste or powder and salt, and bring to a simmer. Cook until vegetables are tender, 10-15 minutes. Remove from heat and stir in thai basil leaves. Serve with rice. Serves 6-8.