The Herb Kitchen

Now it’s time to try out a few tasty recipes with the harvest from our gardens! Have fun, experiment and try a few of your own.

Green Goddess Dressing

PREP: 15 mins
YIELD: Makes about 2 cups

Vary the proportions of the herbs to suit your taste. If you want, add some ripe avocado to the mix.

• 2 teaspoons anchovy paste or 2-4 canned anchovies
• 1 small garlic clove, minced
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1/2 cup chopped parsley
• 1/4 cup chopped tarragon
• 3 Tbsp chopped chives
• 2 Tbsp lemon juice
• Salt and black pepper to taste

Put all of the ingredients in the bowl of a blender or food processor and blend or pulse until you get an evenly smooth dressing, about 30-45 seconds.
Serve as a dip, or toss with salad greens for a dressing.
The dressing should last about a week in the fridge.


Basil Pesto

PREP: 30 mins
READY IN: 30 mins
YIELD: Makes 1 3/4 cups

This simple Italian sauce brings summery flavor to all sorts of dishes, including pizza and pasta. Pesto is traditionally made with cheese, but it’s just as good without (it freezes better, too).

• 1 cup walnuts or pine nuts
• Coarse salt and ground pepper
• 8 cups (4 ounces) lightly packed fresh basil leaves
• 2 garlic cloves, coarsely chopped
• 2/3 cup extra-virgin olive oil

1. Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Let cool completely.
2. Meanwhile, bring 4 cups salted water to a boil; add basil, and submerge with a spoon. Immediately drain in a colander. Rinse with cold water until cool, then pat basil completely dry in paper towels.
3. In a food processor, combine nuts, basil, and garlic; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Use immediately, or freeze.


Spiced-up Hummus

PREP: 15 mins
READY IN: 15 mins
YIELD: Makes 3 cups

The ginger, cumin, and cilantro in this recipe are anti-inflammatory, and the chickpeas are full of fiber. Toasted whole-grain pita is great for scooping up hummus.

• 1 can (15 ounces) chickpeas, drained, reserving 1/4 cup of the liquid
• 1/4 cup tahini (sesame paste)
• 1/4 cup fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, crushed
• 1/4 teaspoon ground star anise (optional)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1/4 cup cilantro leaves, finely chopped, plus whole leaves for garnish (optional)
• 1 plum tomato, peeled, seeded, and very finely chopped
• 2 scallions, very thinly sliced
• Coarse salt and ground pepper

1. In a food processor combine beans and reserved bean liquid, tahini, lemon juice, 1 tablespoon oil, garlic, star anise (if using), ginger, and cumin; puree until smooth.
2. Transfer to a serving bowl and stir in cilantro, tomato, and scallions; season with salt and pepper. Drizzle remaining 2 tablespoons oil over the top of the hummus. Before serving, garnish with cilantro leaves if desired.