The gardener in the kitchen (or, what to do with all this stuff I just grew)

Garden Herb Sauce

with the Imprecise Cook

It happens to most of us I think.  In the Spring hopes are high and seeds upon seeds are nurtured into submission.  Then just when the weeds are under control (or not) this stuff is ripe and ready to be picked.  Ok, so what now?  Maybe you have planted something really exotic, like some type of asian green, or your squash did so well you are stuffing them into your neighbor’s mailboxes in the dead of night.  I love to grow herbs, and when I am [;ammomg and seeding them I am so inspired.  Then about the middle of August I realize then need to be actually USED.  So, here are a couple of easy recipes that really highlight the amazing flavor of something you grew yourself.

*disclaimer* I am a bit of an imprecise cook.  I like to cook by feel, not measure.  Because of this my recipes tend to leave room for creativity.  Taste as you go and follow your own instincts, using the recipe as a springboard.

Herb Sauce

I love to use this on grilled meat.  Steak, chicken or fish.  It is also delicious on vegetables and pasta.  It is so fresh and completely versatile.  Experiment with quantity and variety of herbs.  If you don’t have basil use something else.  You can customize it to whatever you are putting it on or make a more generic batch that you freeze in an ice cube tray for perfect portions in the middle of a snowstorm.

1 c olive oil (don’t skimp, use a good one)

1/2  melted butter

1-2 Tbsp kosher salt

1 tsp black pepper, or to taste

1-2 cloves garlic, pressed

1 c fresh herbs chopped fine

Now just mix it all together in a bowl smashing it around a little to bruise the herbs even more.  You could also use a pestle, but that seems like overkill.  When everything is incorporated and smells amazing spread it on whatever and enjoy.

Some suggested combinations:

Dill, lemon thyme and chives (especially on fish)

Lavender, lemon verbena and thyme

Basil, lavender, chives and oregano

No related posts.