This time of year, I usually have an abundance of basil and parsley. Of course, this is the best sort of problem to have in the garden. While nothing beats fresh basil on a tomato and mayonnaise sandwich in the summer, you can use these wonderful herbs in so many other ways. Combine your ripe cherry or grape tomatoes from the garden, and make bruschetta for the perfect summer appetizer. Slice Italian bread, brush the slices with a little olive oil, and toast in the oven to make crostini as a base for your bruschetta. When I make this summer treat, we can never get enough. If you happen to have leftover bruschetta, add it to pasta or on top of grilled chicken.
Of course, one of the best ways to enjoy your fresh herbs is by making pesto. While my favorite pesto uses basil as a base, you can make pesto with any type of herbs. The word pesto comes from the word in Italian which means to crush or pound. So you can pound or crush all types of flavorful herbs to your heart’s content for some delicious dishes. In addition to basil, you can make pesto with parsley, cilantro, mint, and basically any leafy greens that you feel like smashing together with garlic and olive oil. Remember, it’s your kitchen, so you are the boss. You do not need to follow anyone else’s rules of what pesto “should” be. Try adding lemon zest or juice to add a fresh flavor to your pesto. Incidentally, the word “boss” translates to “chef” in French. So as the boss/chef, come up with your own combinations and invent a new recipe. In addition to adding pesto to pasta, my family enjoys chicken ciabatta sandwiches with mozzarella, tomato, and pesto.
Another way to use your parsley is by making chimichurri sauce. Add parsley, oregano, garlic, olive oil, red wine vinegar, kosher salt, pepper, oregano, and a few pepper flakes to your food processor and whiz it altogether. You will have a wonderful topping for steak, pork, chicken, potatoes, or roasted vegetables. I made this for my family, mixed with basil and mint for an herb sauce over flat iron steak, and we all went back for seconds. Originating in Argentina and Uruguay, this flavorful condiment can be used both as a marinade and a topping. It would also taste delicious over fish. While similar to its Italian cousin, gremolata, these two herb mixtures have subtle differences and uses. Chimichurri contains liquids, such as olive oil and red wine vinegar, and works well with dishes that are on the drier side. Gremolata is also made with parsley and garlic, but with the addition of lemon zest. Traditionally, it does not have olive oil or vinegar, making it more of a dry seasoning. Therefore, gremolata is more often used on dishes that already have a sauce or have been slow-cooked. The lemon zest adds a fresh, citrusy flavor, perfect for summer.
In addition to using your fresh herbs to make wonderful summer dishes, you will want to save some to enjoy in the winter. You can freeze basil and parsley in water or oil in ice cube trays. Once they are frozen, pop them out of the cubes and store them in freezer-safe ziplock bags. When cold and dreary winter days arrive, you will be able to enjoy the taste of summer once again.
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Tammy Thornton lives with her husband, children, and crazy pets while enjoying a life of gardening, cooking, and going to the beach.
