June 18, 2012
Lamb’s Basil/Tarragon* Pesto
½ cup pine nuts
1 whole garlic head, cleaned into cloves (about 9-11)
3 cups fresh basil leaves
3 cups fresh tarragon leaves
½ tsp. kosher salt
½ tsp. cracked pepper
1 ½ cups good quality olive oil
1 cup freshly grated Parmesan or Pecorino cheese
In a Cuisinart/food processor with a steel blade, combine the basil and tarragon with the pine nuts and garlic and pulse several times in the food processor. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. The pesto should be a deep green color. Add enough oil for your own favorite consistency (baby food mush, or crunchy pieces?), and garlic for your taste. If you are using the pesto immediately, then add the grated cheese and pulse again until blended, scraping the bowl. Add a pinch of salt and freshly ground black pepper to taste. If making more batches for the freezer, do not add the cheese until immediately before serving, and then fold it into the defrosted pesto.
We know that tarragon works well with the basil, but you might want to experiments with other herbs; parsley, sage, chives, thyme?
Green Garlic Salsa Verde
(by Melissa Clark) in “A Good Appetite”, NY Times
¼ cup chopped parsley
3 tablespoons chopped mint
2 tablespoons finely chopped garlic chives or regular chives
2 tablespoons finely chopped green garlic
1 tablespoon lemon juice
1 teaspoon kosher salt, more as needed
¼ teaspoon chile flakes
½ cup extra virgin olive oil
Chop and combine the herbs, garlic, lemon juice, salt and chile flakes. Stir in ½ cup oil and let stand. Serve salsa verde on meat or seafood dish, and accompany the meal with a chilled glass of Sauvignon Blanc.