Gardening is all about timing. When to plant is just as important as what to plant. With 70 degree weather on the horizon, I am ready to plant the rooftop herb garden at Bridgewaters. I have chosen hearty herbs that if the temperature does drop again they will make it through. We will first be planting basil, thyme, rosemary, mint, parsley and a few patio tomatoes. This selection of fresh herbs are a staple in my kitchen and are used in a variety of dishes, from our fresh basil pistou and marinades to a garnish for our amazing desserts. Basil pistou is a great marinade for the upcoming grilling season, use it on delicate fish, chicken or pork to add a great layer of flavor.
Basil Pistou
1 bunch Fresh Basil Leaves
1 cup Extra Virgin Olive Oil
1 Large Clove Garlic
2 Ice Cubes
Pulse all ingredients in a blender until the basil is finely chopped. Refrigerate until needed.
Basil has a tendency to turn black from the friction in the blender or if chopped with a dull knife. The pulsing action and the ice cubes are enough to keep it cool so it will not turn and you will have nice bright green Basil Pistou. You can use it as a garnish or a cold marinade.
No comments:
Post a Comment