Herb-a-licious

When spring finally rolls around and the herbs in my sad little garden start peeking out I grow anxious to start cooking with them. Of course the only thing really usable are the chives so I am reduced to buying herbs at the grocery store. The good thing is that my store usually has a really nice selection of herbs to choose from.

The other week I tried a new recipe that at first I wasn’t sure I would like; but thankfully I was wrong. Spring Pesto with Pancetta and Peas was a fresh twist on the classic. Begin by filling your food processor with about a cup of parsley, half a cup of each mint and tarragon, a quarter cup of each toasted macadamia nuts and Parmesan cheese, the zest of one lemon, and a quarter cup of olive oil. Process this all until it is finely chopped and well blended. Sauté up about a half-pound of diced Pancetta until crisp, add one diced shallot and cook until soft and slightly browned. Add about one and a half cups of frozen peas and sauté until they are heated through then add half a cup of white wine. Cook this until the wine is reduced and then add one cup of fat free half and half and the pesto; cook until the sauce begins to thicken. Serve this over rainbow fettuccine with a little more grated Parmesan. I know that the mix of tarragon and mint sounds a little weird, but the pesto has a bright fresh taste that really must be tried.

I enjoyed this pesto so much that I made a second batch and froze it individually so that I could enjoy it at a later date. I will tell you that it is pretty good in an omelet and with shrimp.

Another use for herbs that I have really come to love is Chimichurri Sauce. This is an Argentinean sauce or marinade predominantly used on beef; but I think that it is good on almost all meats. Once again get out your food processor and grind up 2 cloves of garlic, one cup of parsley, about 2 tablespoons of fresh oregano, one tablespoon of fresh thyme, about two tablespoons of red wine vinegar and salt and red pepper flakes to taste. Stream in about a third cup, or less if you prefer the sauce to be thicker, of olive oil until the mixture is well blended. I have also made this by substituting chives and basil for the oregano and thyme for a zippier version. Incidentally this also freezes well so that you can enjoy it at any time.


Spring Pesto with Pancetta and Peas
1 cup parsley
½ cup mint
½ cup tarragon
¼ cup macadamia nuts, toasted
¼ cup Parmesan cheese, grated
1 lemon, zested
¼ cup olive oil
½ lb Pancetta, diced
1 shallot, diced
1 ½ cups frozen peas
½ cup white wine
1 cup fat free half &half

Food process the first 7 ingredients until smooth. Sauté the Pancetta until crisp, add shallot and cook until soft and slightly browned. Add peas and warm through before adding wine and cooking 2-3 minutes to reduce. Lower heat and add the half &half and pesto, cook over low until reduced, about 5 minutes. Serve over rainbow fettuccine.


Chimichurri Sauce

1 cup parsley
2 Tbsp oregano (chives and basil can be substituted)
1 Tbsp Thyme
2 garlic cloves
2 Tbsp red wine vinegar
1/3 cup olive oil
Salt and red pepper

Food process all of the ingredients until smooth and well blended.