GARDEN HERB PESTO
- ½ cup fresh basil leaves
- ¼ cup fresh mint leaves
- ¼ cup fresh parsley leaves
- ¼ cup fresh sage leaves
- ¼ cup fresh tarragon leaves
- ¼ cup toasted pecans
- 1 teaspoon minced garlic
- ½ cup olive oil
- ¼ cup grated Parmesan
- ½ teaspoon kosher salt
Puree the basil, mint, parsley, sage, tarragon & garlic. Add the olive oil in a slow, steady stream, while the food processor is running. Stir in the parmesan and kosher salt.
CITRUS HERB BUTTER
- 1 pound softened butter
- 1 tablespoon orange zest
- 1 tablespoon lime zest
- 1 tablespoon lemon zest
- ¼ cup dill chopped
- 1 teaspoon salt
Fold all ingredients together. When incorporated, roll out into parchment. Place butter in refrigerator. When set, slice to desired thickness and place on grilled meats, fish and chicken. Also works well with grilled vegetables.