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Herbs
BASIL PESTO
Ingredients:
- 2 cups fresh basil leaves
- 2 cloves garlic
- ¼ cup pine nuts
- 1/2 cup extra-virgin olive oil
- ½ cup shredded parmesan cheese
- Salt and pepper to taste
Directions:
- Combine basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped. Add ½ cup olive oil and cheese, process until fully incorporated and smooth. Season with salt and pepper.
BLACKBERRY THYME YOGURT POPS
Ingredients:
- 1 cup plain Greek yogurt
- ¾ cup blackberries
- 2 tbsp. lemon juice
- 2 tbsp. honey
- 1 ½ tsp. fresh thyme
Directions:
- To a food processor or blender add Greek yogurt, blackberries, lemon juice, honey, and fresh thyme. Blend until smooth. Pour into popsicle molds, and freeze for four hours or until solid.
CILANTRO MINT CHUTNEY
Ingredients:
- ½ cup yogurt
- 3 tbsp. lemon juice
- 1 bunch cilantro, tender stems okay
- 1 cup mint leaves, packed
- 1 medium jalapeno, slices
- 2 tsp. sliced ginger
- 1 garlic clove
- Salt
- ½ tsp sugar
Directions:
- Blend all ingredients in a blender or food processor until relatively smooth. Taste and adjust salt and lemon.
MINTY LEMONADE
Ingredients:
- 6 lemons
- ¼ cup granulated sugar
- 6 cups cold water
- 30-40 mint leaves
- Ice cubes
Directions:
- Put sugar along with ½ cup water in a small pot and cook on low until the sugar has dissolved. Let cool for a few minutes.
- Juice the lemons and get rid of the seeds. Add the lemon juice to a pitcher and add 4 cups of water.
- Add sugar syrup to the pitcher and mix well.
- Add more water or plenty of ice cubes if you find the lemonade to strong.
- Put 6-10 mint leaves into each cup and muddle for a few seconds using a pestle. Add a little lemonade and muddle for a few more seconds.
- Finish by filling each glass ¾ cup full and adding a few ice cubes.