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How to Store Fresh Herbs

Arrange the herbs lengthwise in a single layer on a slightly damp paper towel . Loosely roll up the herbs and transfer to a resealable plastic bag or in plastic wrap . Store in the crisper drawer of your refrigerator . Herbs stored this way should remain fresh for about 2 weeks . You can also place the herbs in a jar on the counter , like a bouquet of flowers . This is the best way to store basil , as basil does not like to be refrigerated . How to Store Herb Sauces Herb Sauces are at their best when freshly made . But you can store them in an airtight container for up to 5 days in the refrigerator , at which time their color and flavor begin to fade . For longer storage green herb sauces can be frozen . I like to freeze them in ice cube trays then pop the cubes into freezer bags . That way you can pull out a few tablespoons at a time to use for a quick meal . Sauces will keep frozen for about 3 months .

Cooking with Herb Sauces

Herb sauces typically have a lot going on so it ’ s best to match them with uncomplicated dishes that won ’ t compete and might need a personality boost ! Pesto type sauces are the richest of the sauces because they contain cheese and / or nuts and are delicious on just about any pasta , or plain starch such as rice and potatoes . They are also delicious swirled into vegetable soups , or spread on sandwiches , flatbreads , and pizzas . The other herb sauces are more aggressive and can include flavors of lemon , spices , chiles and vinegars . One of the best things about a fresh herb sauce is its ability to liven up a standard recipe !

There is such an array of green herb sauces in the culinary world that I could only begin to talk about them all . This article focuses on 4 herb sauces inspired by the kitchens of Italy , France , Morocco , and Argentina .

Pesto Sauce

So , what is pesto ? It ’ s a typically bright green sauce that originated in Genoa , Italy . Pesto can be made with any herb

Ligurian Pesto with Bucatini , Potatoes and Green Beans

or green , but the traditional Italian way is with basil , and lots of it . Should you not have basil lying around , spinach , kale or arugula make a nice — albeit deeper green — substitute too . Pesto ’ s easily the most luscious of the green sauces , since it boasts not only olive oil but cheese ( usually Parmesan , sometimes Pecorino ) and nuts ( often pine nuts , but sometimes with walnuts or other nuts , too ). When tossed with hot pasta , that cheese in the pesto melts to make an even more luxurious green sauce that even picky eaters find hard to resist ! Of course , it ’ s excellent on pasta , but it ’ s also great smeared on pizza , or rubbed on chicken before grilling . Thin it with a little extra oil and it makes a great finishing sauce for a raw tomato salad or roasted cauliflower . Or , of course , you can just put it in a bowl and dip your bread in it — and be transported to basil cloud nine . There are 2 schools of thought on how to make a great pesto . Some chefs believe the only way to make a great pesto is to crush the leaves in a mortar and pestle , to release every aromatic from the cells . Others believe you should never bruise the herbs , and only prepare them with a very sharp knife or a food processor . I personally have never compared the flavor difference , so I usually use my food processor . If you are enjoying a relaxed day in the kitchen , then pull out your mortar and pestle !

Basic Pesto Sauce

Although pesto can be used in an endless array of foods , it really is considered at its best when used on pasta .

There are recipes galore , but here ’ s my favorite :

3 cups ( packed ) fresh basil leaves 2 cloves garlic

( more if you ’ re a garlic lover ) ¼ cup pine nuts ½ tsp kosher salt

2

/ 3 cup fruity olive oil ½ cup grated Parmigiano

Reggiano cheese

Combine basil , garlic , nuts and salt in a food processor and pulse to make a coarse puree . With the motor running , slowly add the oil until its blended and you like the finished consistency . Add the cheese and pulse again . Adjust salt as needed . Use right away or cover and refrigerate .

Makes about 1¼ cups

GILROY • MORGAN HILL • SAN MARTIN WINTER 2021 gmhtoday . com

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