Recipes needed to cilanto, basil and/or italian parsley

[matterninhburg]

Originally Posted by mrsschroeder1 I made this last night! My Fiance, who is the pickiest eater ever and hates tomatoes, loved it! I am going to try and dry the herbs out and see how that works!!! Thank you ladies!

Glad you liked it. It always seems to go over well and is SO easy!

[latte]

you can make pesto with the basil.....
basil leaves (about 2 cups)
some olive oil (about 1/4 cup at most)
parmesian cheese (about 1/2 cup)
pinenuts (about 1/4 cup or so.....toast in low oven for about 15 minutes)
sea salt ( i havea grinder? i used about 10 grinds the last time i made pesto)

toast nuts, put in food processor, add basil, cheese, and salt, pulse a few times, slowly add olive oil and pulse a few more times

pico de gailo (kinda like salsa)
tomatoes (about 4 roma tomatoes or 2 large tomatoes)
red onion (about 1/2 a large one ---you could use white, but the red ones make it look so much prettier)
cilantro (about 1/3 cup chopped)
lime (about 1/2 of the juice from 1 lime do not use key limes)
coarsely chop tomatoes, put in bowl and squeeze the lime juice over tomatoes, finely chop red onion and stir in cilantro, mix all ingrediants well let chill in fridge for about 30 minutes to let flavors meld together

guacamole
4 avacados
cilantro (about 1/4 cup)
1 lime
2 roma tomatoes chopped
1 clove garlic (i cheated last time i made it, and used about 1/4 teaspoon garlic powder)
sea salt (about 6 grinds from a grinder)
green tabasco sauce -just a few dashes
red onion (the other half from making pico de gailo) chopped

peel avacados, mash well (i use a potato masher) squeeze in lime juice and scrape in pulp from 1/2 of the lime, stir well, add tomatoes, onion, cilantro, salt and tabasco sauce.....stir well, then mash a few times with potato masher, let chill in fridge with saran wrap touching the quacamole for about 1/2 hour

enjoy:)

*all measure ments are eyeballed amounts as i dont actually measure anything*

[mrsschroeder1]

I know this may sound dumb, but, what is a pesto? Do you serve it on crackers?

I like your way of measuring. I do the same thing!!!

Originally Posted by latte you can make pesto with the basil..... basil leaves (about 2 cups) some olive oil (about 1/4 cup at most) parmesian cheese (about 1/2 cup) pinenuts (about 1/4 cup or so.....toast in low oven for about 15 minutes) sea salt ( i havea grinder? i used about 10 grinds the last time i made pesto) toast nuts, put in food processor, add basil, cheese, and salt, pulse a few times, slowly add olive oil and pulse a few more times pico de gailo (kinda like salsa) tomatoes (about 4 roma tomatoes or 2 large tomatoes) red onion (about 1/2 a large one ---you could use white, but the red ones make it look so much prettier) cilantro (about 1/3 cup chopped) lime (about 1/2 of the juice from 1 lime do not use key limes) coarsely chop tomatoes, put in bowl and squeeze the lime juice over tomatoes, finely chop red onion and stir in cilantro, mix all ingrediants well let chill in fridge for about 30 minutes to let flavors meld together guacamole 4 avacados cilantro (about 1/4 cup) 1 lime 2 roma tomatoes chopped 1 clove garlic (i cheated last time i made it, and used about 1/4 teaspoon garlic powder) sea salt (about 6 grinds from a grinder) green tabasco sauce -just a few dashes red onion (the other half from making pico de gailo) chopped peel avacados, mash well (i use a potato masher) squeeze in lime juice and scrape in pulp from 1/2 of the lime, stir well, add tomatoes, onion, cilantro, salt and tabasco sauce.....stir well, then mash a few times with potato masher, let chill in fridge with saran wrap touching the quacamole for about 1/2 hour enjoy:) *all measure ments are eyeballed amounts as i dont actually measure anything*

[latte]

Originally Posted by mrsschroeder1 I know this may sound dumb, but, what is a pesto? Do you serve it on crackers? I like your way of measuring. I do the same thing!!!

pesto is technically a sauce
pesto can be served with crackers......i dont but it could .....ive used it as a marinade for chicken for grilling, mixed it with mayo for sandwiches, mix it with noodles, mix with alfredo sauce for a slightly different approach...ive even used it in place of the olive oil in bruscheta, my kids like pesto on steamed veggies, ive added pesto to tomato soup, ive used pesto in place of butter for grilled cheese sandwiches

[Betsy33]

One of my very favorites for cilantro is to put it on homemade BBQ Chicken pizza.

Use basil and parsley for out of this world homemade pesto. If you don't want to store it all in the fridge, you can freeze it in ice cube trays and store it in the freezer to use later. That really works well.

Also, search sites like epicurious dot com and recipezaar dot com...that's what I did when I had a surplus of cilantro and I found it SO helpful.

Have fun!
Betsy

[Betsy33]

Originally Posted by latte pesto is technically a sauce pesto can be served with crackers......i dont but it could .....ive used it as a marinade for chicken for grilling, mixed it with mayo for sandwiches, mix it with noodles, mix with alfredo sauce for a slightly different approach...ive even used it in place of the olive oil in bruscheta, my kids like pesto on steamed veggies, ive added pesto to tomato soup, ive used pesto in place of butter for grilled cheese sandwiches

It is one of the most amazingly delicious sauces ever!!!

OH! You know what else you can do with those herbs? CHIMICHURRI Sauce!!! It's a sauce from Argentina that is amazing on meat and on basically anything else, too. It's sooooo good.

How I would love to have access to your garden right now. :-D

[mamamommymom]

You could add a big handful of chopped cilantro to a half-cup of lime juice and some crushed garlic (or powder), marinate some chicken for 30 minutes, then throw it on the grill (even George, if you use one).

A handful of cilantro to a tossed salad is a nice change of pace too.

Use a bunch in ceviche ............. a great summer splurge! Oh, and if you make gazpacho, you can use a bunch.

Fresh cilantro must be fantastic! Basil too!

(I'm going to look up chimichurri now.)