Newspaper Article Archive of
West Seattle Herald
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Newspaper Article Archive of
West Seattle Herald

June 3, 2017 Kitchen Talk: HERB-ilicous!
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ARTICLE DESCRIPTION:

By Chef Jeremy McLachlan

Fresh herbs are the true key to any great dish. They are very special ingredients that all chefs hold dear to our hearts. In my restaurant kitchens we have at least 15 different fresh herbs on hand at all times. For cooking at home, I have pots of herbs in my backyard and I’ll go out and snip a little freshness to either finish a salad or start an amazing reduction. Herbs also have remarkable health benefits like in Kathy’s Blog this Month, Herb Garden Cheerleader.

The issue I think all home cooks face is what to do with all their fresh herbs. This month I want to give you my 3 favorite recipes to use with herbs. These recipes are fantastic when used in salads, on chicken, beef, poultry, lamb, pasta and seafood…

Hazelnut Cutting Board Pesto
Note: I like to rough chop my herbs for pesto so you have a thick and chunky pesto instead of the pureed style. This gives you POP of flavors when eating.

8 leaves basil, plucked
6 stems italian parsley, plucked
2 cloves garlic
1/2 cup hazelnuts, toasted
1/4 cup parmesan cheese, ground
1/2 cup olive oil
salt to taste

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