Summer gives us herbal bountry and what better way to utlize summers herbal bounty than in pestos and chimichurris. Classic Italian style herb sauces and brighter heartier Argentinian herb sauces both are unique and both utlize loads of fresh herbs. We are going old school and breaking out the trustworthy mortar and pestle to make some of our pestos. We’re not saying to leave your clunky new school food processor behind though. If you choose to use the mortar and pestle as your tool of choice, you’ll have to muscle it out by crushing your herbs and spices in this tried and true kitchen staple. When making pestos and chimichurris, the herbs and spices will release their natural oils and essence, presenting their fullest potential while maximizing flavor. Creamy and chunky pestos and chimichurris are the perfect accompaniment for pastas, sandwich spreads, salad dressings, and atop your favorite poultry or fish dishes, also spectavular for grilling! They spice up any dish with color and a punch of earthy & bright goodness. We will provide simple recipes that any home cook can build-on, change or just make their own, while providing some useful herbal tid bits on the usage, storage and handling of fresh herbs.
Recipes:Italian Style Pine Nut Basil Pesto, Lemon Dill Almond Pesto, Olive Parsley Walnut , Argentinean Gaucho Chimichurri, Preserved Lemon Chili Mint Chimichurri
Class Type: Series, hands-on cooking class
Class Notes: Part of our Seasonal Herbal Kitchen series, learn to make use of summers bounty of herbs.
Noted Herb Expert and Managing Director of Ger-Nis international, Nissa Pierson, is the utmost of an herbal enthusiast in the kitchen. Her vast years of herb knowledge and her passion towards fresh herbs make her an excellent teacher and source of herb inspiration. In addition to traveling the world seeking fresh herb & organic conversation for her business, she is a noted cooking instructor specializing in fresh herbs and sustainable local produce as well as an extremist in proving that the art of eating & cooking well is a relatively simple process and just takes enthusiasm and some tidbits of knowledge. Her experience in fresh produce is vast and her culinary skills are extreme. Creativity in the kitchen is her second nature. Besides being a passionate teacher of fresh herbs, organics and Fair-trade, she enjoys good conversation & debates, kickboxing, the ocean and surfing, and submersing herself in the food and culture of the world. Contact Nissa Contact Nissa