RECIPES - Tomato Day 2006

African Blue Basil Pesto

A strong flavored pesto, excellent with red meats and winter soups.  This basil grows well indoors in a sunny window sill in the winter.

1/2 cup fresh African Blue basil leaves
1 1/2 cup fresh Italian parsley
2  garlic cloves
1/2 cups walnuts
1/2 cup Parmesan cheese
1/2 cup olive oil

Combine all ingredients except olive oil in blender or food processor and process to mix.  With the motor running, add the olive oil.  Process until desired consistency.  Allow to sit for at least 1 hour before serving.  Season to taste with salt and pepper.  Yields 1 cup.

Herb Garden Punch

This punch is easy to make, and people always rave about it.  It is a delightful and refreshing drink to serve in the garden, especially when poured over ice cubes that have been frozen with sprigs of lemon verbena, lemon peel, and flower petals.  Spike it with tequila or rum for a festive alternative.

2 generous bunches lemon verbena sprigs
2 generous bunches mild flavored mints
2 large cans (46 oz) unsweetened pineapple juice
juice of 2-3 lemons
3 lemons, cut into round slices
additional sprigs lemon verbena and/or mint
sparkling water or champagne, and fresh lemon juice to taste
2-3 limes, cut into round slices

Gently wring the bunches of lemon verbena and mint to release flavor.  Place them in a large container, and cover with the juices and lemon slices.  Chill overnight, occasionally stirring and pressing down on herbs with the back of a wooden spoon.  Prior to serving, remove the herbs (they will be discolored) and replace with fresh herb sprigs.  Pour punch into iced glasses with sparkling water or champagne, lemon juice, lime slices, and a sprig of fresh lemon verbena or mint.

Rosemary Pesto

Use this pesto anywhere you would use rosemary.  Delicious with potatoes!

1/3 cup fresh rosemary leaves
1 1/2 cup fresh parsley leaves
2 garlic cloves
1/2 cup Parmesan
1/2 cup walnuts
1/2 cup olive oil

Combine rosemary, parsley, garlic, cheese, and walnuts in a food processor. Process to mix. With the machine running, slowly add the olive oil. Season with salt and pepper and process to the desired consistency. Yield: About 1 cup.

Creamy Tarragon Pesto

Sweet and richly flavored, great with fall pastas and winter squash.

1 cup fresh Mexican tarragon leaves
1 -2 cloves fresh garlic
2 tbsp whipping cream
1/2 cup fresh parsley leaves
1/3 cup fresh grated Parmesan cheese
1 tbsp hot water
1/2 cup walnuts
1/2 cup olive oil
3 tbsp lemon juice
salt to taste
ground cayenne, to taste

Combine the tarragon, parsley, garlic, cheese, walnuts, cream and water in a food processor or blender.  Process to mix.  With the machine running, slowly add the olive oil.  Add the lemon juice, salt, and freshly ground pepper to taste.  Process to the desired consistency.  Let stand 5 minutes before serving.  Makes about 1 cup.

Cinnamon Basil Pesto

A slightly spicy flavored pesto that is great with chicken, in a vinaigrette, or with fresh pasta.

2 cups fresh cinnamon basil leaves
2 – 4 garlic cloves
1/2 cup olive oil
1/2 cup Parmesan cheese
1/4 cup nuts

Combine all ingredients except olive oil in blender or food processor. Process to mix. With the motor running, slowly add the olive oil. Season to taste with salt and pepper and process to desired consistency. Let stand for 5 minutes before serving. Yields 2 cups.

Sage Pesto

Excellent tucked under the skin of chicken breasts or mixed with pine nuts and fresh bread crumbs and stuffed into game hens.

1/2 cup fresh sage leaves
1 1/2 cups fresh parsley leaves
2 garlic cloves
1/2 cup pine nuts or walnuts
1/2 cup Parmesan cheese
1/2 cup olive oil

Combine sage, parsley, garlic, cheese, and nuts in a food processor.  Process to mix. With machine running, slowly add the olive oil.  Season to taste with salt and pepper and process to the desired consistency.  Makes about 1 cup.

Basil Curry Dip

Truly easy to make, but it tastes like you worked hard!

1 cup mayonnaise
2 tsp lime juice
1/2 cup sour cream
1 tsp Worcestershire sauce
1 tbsp ground Thai basil 1 tbsp minced parsley
1/4 tsp salt
1 tbsp minced onion
1/4 tsp curry powder

Mix all ingredients together and refrigerate at least 1 hour before serving.