the herbs

In all the years I never had the space for a proper garden, I always managed to have a sweet little herb bed to cultivate and nurture along - well, inasmuch as one can nurture an herb bed... They require little to no support whatsoever - just some sun and a few kind words (lucky for me!). So, this spring when I found myself in a new home with scads of earth to fill, one of the first things I undertook was the herb bed:

I'm so, so happy I did.

Now we're in the height of summer (fading oh, so quickly) and it's time to save what I can from this verdant and intoxicatingly fragrant plot of earth.
So, today I have two recipes for making the most of a variety of herbs.

First, the butters:
Chive-Parsley and Rosemary-Tarragon Butters

Really, just about any herb works well here - variations abound*

Ingredients:

For the Chive-Parsley Butter:

1 stick butter (salted or unsalted - your preference), softened
1 small bunch fresh chives, chopped
1 large handful fresh parsley, coarsely chopped

For the Rosemary-Tarragon Butter:

1 stick butter (salted or unsalted - your preference), softened
2 sprigs fresh rosemary, leaves stripped from stems
1 very large sprig fresh tarragon, leaves stripped from stems

For each butter, combine all ingredients in the bowl of a food processor, and pulse to combine; continue to run machine until herbs are finely chopped and incorporated into the butter (cleaning the machine before making a butter using different herbs).

At this point, the butter may be used immediately, refrigerated or frozen for future use: using a rubber spatula, remove the herbed butter and place on a piece of waxed (or parchment) paper, using the paper, roll the softened butter into a small log, wrap tightly and freeze or refrigerate (if you're lucky enough to own a decorative butter mold, I think that would make a very nice presentation). I've been freezing mine to use in the winter when a bit of butter is a warming addition to hot-from-the-oven bread and just the ticket for rubbing under the skin of a chicken to be roasted.

*I also often mix thyme or lemon thyme in with a bit of butter for roasting chicken. These butters are also very nice additions to steamed or sauteed vegetables, corn on the cob, roasted potatoes, etc. I think it would be interesting to try making a lavender butter to use in a shortbread or oatmeal cookie recipe, too - maybe I'll try that one next... Of course, then there's cinnamon and honey butter...

Then, there's the basil...

Basic Pesto

I know pesto is about as common as salsa these days, but it's still a good pantry staple in my household - I make a batch or two each summer and then freeze them to be added a chunk at a time to minestrone's and other soups for a bit of summer in the depths of winter. Also, this recipe is quite adaptable to variations.

Ingredients:

1/4 Cup pine nuts, toasted
3 Cups packed fresh basil leaves
1/4 Cup grated Parmesan cheese
3-4 cloves of garlic
1/4 Cup good olive oil
Salt and pepper to taste

Add the pine nuts, basil, cheese and garlic to the bowl of a food processor. Start the machine and when the contents have just started to come together, add the olive oil in a slow, steady stream through the feed. If a looser consistency is desired, more olive oil may be added. When incorporated, turn off the machine and season with salt and pepper (sometimes a pinch or two of red pepper flakes is a nice addition too). At this point I transfer the pesto to a freezer-safe container, layer a piece of plastic-wrap over the surface, put the lid on, and freeze it for future use. This year, I decided to try putting the pesto into ice cube trays and then transferring the cubes to a zip-lock bag for freezing - we'll see if this really is more convenient...
Of course, it is always tempting to eat it straight out of the bowl on a cracker...