Herb Recipes

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  1. Jim  on  May 30, 2014  @ 7:49 pm

    Green Garlic Pesto

    The green garlic is milder than dried garlic. If you love garlic you will love this recipe. Strong and wonderful!

    5-6 shoots of green garlic, cut into 2 inch pieces
    2 oz. Parmesan Cheese, cut into small cubes (or 1/2 cup grated)
    1/2 t. coarse salt (optional; the cheese adds salt)
    1/2 t. fresh ground pepper
    1/2 C. olive oil, other vegetable oil, or butter.
    1/2 C. pine nuts, other nuts, or sunflower seeds (optional)

    Put everything except olive oil into a food processor or blender. Process until it is fairly smooth. You may need to stop and scrape the sides a couple of times. Next pour in the olive oil until you get everything smooth as you like.

  2. Connie  on  June 3, 2010  @ 3:36 pm


    Fresh Mint Gelato
    Danilo Zecchin of Ciao Bella — New York, NY
    Adapted by StarChefs

    Yield: 1 pint


    * 2 cups of milk
    * 3 egg yolks
    * ½ cup sugar
    * Vanilla extract, to taste
    * 1 bunch fresh mint


    Remove the mint leaves from the stems. In a bowl of cold water, gently clean the leaves. Spin or pat dry the mint.

    In a bowl, combine the mint leaves and the milk. Cover and let steep in the refrigerator for 24 hours. The next day strain out the mint leaves.

    In a stainless steel bowl, combine the egg yolks and sugar. Heat this mixture slowly, by setting the bowl atop a large pot filled with simmering water. (Note: The bowl should rest on the rim of the pot and make sure that the bottom of the pot is suspended above the simmering water.) Whisk the mixture steadily, until it becomes thick.

    In a small saucepan, scald the mint milk and then add the vanilla extract. Pour the hot milk over the egg mixture. Mix well. Continue to slowly stir the combined mixture for about 10 minutes. Remove from the heat and chill.

    Freeze for 1-2 hours until crystals form. Use blender to whip for 3 minutes. Put in a freezer container to freeze.

  3. Lorie  on  July 9, 2006  @ 2:33 pm

    Dill Bread

    1 pkg (1/4 oz.) active dry yeast
    1/4 cup warm water (110 - 115 degrees F)
    1 cup cottage cheese, warmed to 110 - 115 degrees F
    1/4 cup snipped fresh dill or 4 tsp. dried dill
    1 Tbsp. butter, melted
    1 1/2 tsp. salt
    1 tsp. sugar
    1 tsp. dill seed
    1 egg
    2 1/4 - 2 3/4 cup all-purpose flour

    In a mixing bowl, dissolve yeast in water. Add warm cottage cheese. Add dill, butter, salt, sugar, dill seed, egg, and 1 cup flour; beat well. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place till doubled, about 1 hour.
    Punch dough down. Turn onto a lightly floured surface. Shape into a 6″ circle. Transfer to a lightly oiled 9″ round baking/pie pan. Cover and let rise till doubled, about 45 minutes.
    Bake at 350 degrees F for 35 - 40 min or till bread sounds hollow when tapped with your knuckles. Remove from pan to wire rack to cool. Cut into wedges before serving. 12 Servings.

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