1/4 cup pine nuts, walnuts, almonds, pistachios or your favorite nut*.You can also prepare it in a food processor for a finer, more blended texture. Pesto can be a dip or spread on crusty bread.Ĭlassic pesto is made with green basil, pine nuts, grated Parmesan cheese and olive oil, pounded into a paste using a mortar and pestle. It’s also a classic on pasta, or can be brushed on grilled seafood or meats. This summer sauce is ideal for the roasted cherry tomato and herb salad. Spoon the juices from the bottom of the roasting pan on top, and then scatter with the combination of fresh herbs. Place the cooled roasted tomatoes on top and surround with the mozzarella slices. Using the back of a spoon or soft spatula, smear the pesto on the bottom of a medium to large serving plate.Roast on the middle shelf for 45 minutes, or until the tomatoes are softened and nearly bursting. Place the basil in the bottom of a medium gratin dish or shallow casserole or skillet and cover with the tomatoes, olive oil, salt, and pepper. Roast the tomatoes: Preheat the oven to 300 degrees.½ cup fresh herbs, coarsely chopped or torn, like basil, thyme, opal basil, chives, sage, rosemary, dill, etc.8 ounces fresh mozzarella, cut into thin slices.½ cup pesto, store bought or see recipe below.

2 cups cherry tomatoes, preferably on the vine, red and yellow, or all red.

2 large basil leaves, torn into small pieces.

Warm crusty bread to soak up all the olive oil and tomato juices is a good idea. Try not to assemble the salad more than an hour ahead of time for the best texture.

You can use any variety of herbs from your garden or farmer’s market the more herbs you use the more interesting the textures and flavors of the salad. When they cool, they are placed on top of a bed of basil pesto, thin slices of mozzarella, and topped with a combination of fresh herbs. First, cherry tomatoes are roasted with olive oil and basil until they soften and are almost bursting. (The salad also happens to mimic the colors of the Italian flag.) In my take on a Caprese salad, herbs are used in three different ways. Here are three new recipes that are all herb-forward (“herbaceous” as chefs might say) as well as a guide to some of my favorite herbs.Ī classic Caprese salad includes the ripest tomatoes, moist Buffalo mozzarella cheese and fresh basil leaves. Whether you grow your own in a large garden or in small pots on your windowsill or buy them at a farmers market or a grocery store, make sure to use the freshest herbs you can find. Everything seems to taste so much fuller, larger, and better when fresh herbs are abundant.

The possibility of adding fresh, herbal flavor brings out the best in my summer cooking. Or pull those feathery green rosemary leaves and season a roast chicken. My cooking feels so inspired when I know I can just pinch some thyme leaves out the kitchen door, or snip some sweet lemon verbena leaves and steep them in some iced tea. It’s peak herb season - my very favorite time of year. The rosemary bush, with its green feathery spindly leaves, is looking healthier than ever. The basil leaves are also starting to look promising and the thyme, which pours itself over a large stone, is spread with tiny purple flowers. I walk nearby and its bright summery smells rise to greet me. The mint has run amok, spreading down the stone stairs that lead to the basement. I rub my hands through the herb as I pass by, and its earthy, pungent scent floats up. My huge bundle of sage plants is crowned with purple flowers. On this late June day, my garden is flooded with magic afternoon light.

Thyme and season