Wednesday, May 2, 2012

Saucy Spring

It is officially spring and here in Bruce County, it has arrived with both warmth and a chill. I want to clean the herb beds and yet I keep looking over my shoulder for the blast of snow that always seems to sneak in before May 24th, our magic (read 'safe') planting date.
Has spring arrived where you are?
How do you define spring?

Once the warm weather hits and stays, I will be cooking lighter and looking for light ways to flavour my meals and one of the best ways to do that is to add herbed sauces to vegetable and plant-based dishes.

And, of course, one of the finest herb sauces is Pesto. I make pesto from all of the herbs in my herb garden, but most people think only of basil when they think of pesto. The word for the green, nutmeg-spiked paste that I make so often actually comes from the word pestle, which is the tool used along with a mortar to grind the nuts, garlic, Parmesan cheese and of course, the herbs and oil into the coarse or smooth paste we love on pasta, in soups and to slide under tomatoes.

For more fresh, vegan sauce recipes, go here.

I do use a food processor, but every now and then, I use my porcelain, hand-made mortar and it is so satisfying.

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