Herb Recipes

 

Mint and Parsley Pesto

http://www.wholeliving.com/133273/mint-and-parsley-pesto

The pesto can be made ahead and kept in the refrigerator for two to three days. Serve it over whole-wheat pasta.

Body+Soul, May 2010

• Yield Serves 4 

Ingredients

• 1 cup fresh mint leaves
• 1/2 cup fresh parsley leaves
• 1 clove garlic
• 2 tablespoons pine nuts, toasted
• 2 tablespoons grated Parmesan
• 3 tablespoons extra-virgin olive oil
• Kosher salt and ground pepper

Directions

1. Pulse mint, parsley, garlic, pine nuts, and Parmesan in
   a food processor until coarsely chopped. With machine
   running, add oil in a steady stream. Season with 1/4 teaspoon
   salt and pepper to taste.
   
   
   
   Grapefruit and Mint Vinaigrette
   http://www.wholeliving.com/recipe/grapefruit-and-mint-vinaigrette-2?backto=true
   
   
   When made with olive oil, salad dressing needn't stay on the side -- it's a healthful addition to greens. Use this tangy vinaigrette to dress up a simple green salad made with spinach, arugula, or mesclun.
   

   Ingredients

   Makes about 1 cup
   

   • 1/2 cup extra-virgin olive oil
   • 1/2 cup fresh ruby-red grapefruit juice
   • 2 tablespoons white-wine vinegar
   • 2 tablespoons finely chopped fresh mint, plus 1 tablespoon whole leaves
   • 1 teaspoon sugar
   • 1 teaspoon course salt

   Directions

   1. Whisk all ingredients together in a small bowl. Let stand 10 minutes.

   
   Read more at Wholeliving.com: Grapefruit and Mint Vinaigrette

   
   

   

   Marinated Grilled Chicken With Watermelon Salsa

   http://www.food.com/recipe/marinated-grilled-chicken-with-watermelon-salsa-247483

   
   

   Low fat and easy with fresh summer flavours. You can use canned mangoes or substitute canned peaches. Adapted from Cooking Light. Serves 4.

   
   

   • 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano leaves
   • 1 tablespoon olive oil
   • 1 teaspoon chili powder
   • 3/4 teaspoon ground cumin
   • 1/2 teaspoon salt
   • 3 garlic cloves , minced
   • 4 boneless skinless chicken breasts or 8 boneless skinless chicken thighs

   For salsa

   • 2 cups watermelon , in 1/2 inch dice
   • 1 cup mango , in 1/2 inch dice (or canned peaches)
   • 1/4 cup red onion , finely chopped
   • 2 tablespoons cilantro , finely chopped
   • 2 tablespoons jalapeno peppers , seeded and finely chopped
   • 1 tablespoon lime juice
   • 1/2 teaspoon sugar
   • 1/4 teaspoon salt

   Directions:

   
   

   1. Combine first 6 ingredients in a zipper bag and mix.
   2. Add chicken, seal, and smoosh around to coat.
   3. Refrigerate 4 hours, turning occasionally.
   4. Combine salsa ingredients and stir.
   5. Plate chicken on pre-heated grill coated with cooking spray.
   6. Grill 5 minutes on each side, less for thighs, or until cooked through.
   7. Serve with salsa.
      
      Tomato and Goat-Cheese Salad with Basil Vinaigrette
      http://www.marthastewart.com/314751/tomato-and-goat-cheese-salad-with-basil
      
      
      Prep Time 10 minutes
      Total Time 10 minutes
      Serves 4

      Ingredients

      • 1/2 cup packed fresh basil leaves, plus more for garnish
      • 2 tablespoons olive oil
      • 2 tablespoons white-wine vinegar
      • Coarse salt and ground pepper
      • 3 ounces fresh goat cheese
      • 3 medium tomatoes, cored and sliced crosswise 1 inch thick

      Directions

      1. In a blender, combine basil, oil, vinegar, and 1 tablespoon water. Blend until smooth, 2 to 3 minutes. Season vinaigrette with salt and pepper.
      2. With dental floss or a warm knife (wiped clean after each slice), thinly slice cheese. Arrange tomatoes and goat cheese on a serving plate; drizzle with dressing to taste. Serve garnished with basil leaves.