Cooking

It’s that time of year where the herb garden has grown out of control and threatens to swallow the house. The only way to keep up with the growth — or beat the frost, in some climates — is by making sauces and pestos that can be frozen for later use.

I freeze them overnight in ice cube trays, then separate them into baggies in meal-sized portions for use with grilled chicken, pork or beef.

Sage Pesto

• 1 cup roasted, unsalted almonds
• 1.5 cups fresh sage leaves, firmly packed
• 1/2 cup flat-leaf parsley leaves
• 1/2 cup olive oil
• 1/4 cup garlic, roughly chopped
• 1 tsp salt
• 1 lemon, juiced

Combine all ingredients in a food processor to form a smooth, thick paste. Serve with chicken or pork, and accent with goat cheese, if desired.

Chimichurri Sauce

• 1 large bunch flat-leaf parsley
• 4 cloves garlic, peeled
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 3 Tbsp water
• 1.5 tsp salt
• 1 tsp freshly ground pepper

Chop parsley and garlic in a food processor. Add remaining ingredients until it thins to sauce consistency. Use as a steak garnish or marinade.

Basil Sauce

Lighter and thinner than a pesto, it can get watery when it thaws. If you prefer a thicker sauce, drain the thawed sauce through a coffee filter.

• 1 cup lightly packed basil leaves
• 1 large clove garlic
• 1 tsp grated lemon zest
• 1/4 cup lemon juice
• 3/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1/3 cup olive oil

Blend all ingredients but oil in a blender until smooth. Gradually add the oil to mix. Works well with chicken.

Tags: herbs, no-cook, Recipe, sauce

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