Tag: Herb Month

Basil Week: Kale and Arugula Pesto

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Bad news!! MY BASIL PLANT IS DEAD! I went to check it this morning and it only had about 10 shrivelled leaves on it. All of my other herbs are growing like crazy, and I don’t think that it got enough sun. I salvaged as much as I can, but unfortunately it wasn’t enough to make a full on basil pesto like I’d planned. So, I used some kale and arugula instead! The colour, texture and flavour of this pesto is still amazing though. I can’t wait to eat it on pasta, fish, veggies, and in wraps! I used sunflower seeds instead of pine nuts or almonds, because they’re cheaper and still have a really good taste. Other than that, the ingredients you’ll need are super simple; lemon, garlic, olive oil, kale, arugula, and of course, a little bit of basil. Here’s the recipe!

Kale and Arugula Pesto

Serves: 4 (this recipe makes about 1 cup of pesto)

Total Time: 10 minutes

Ingredients:

  • 1/4 cup basil leaves
  • 3 cups kale and arugula mix, packed
  • 1/2 cup roasted sunflower seeds, hulled
  • Juice of half a lemon
  • 1 clove of garlic
  • 6 tbs olive oil
  • Salt and pepper to taste

Directions:

  1. In a blender or food processor, blend the basil, kale and arugula, lemon, garlic, and sunflower seeds until combined but chunky.
  2. With the blender on low speed, stream in the olive oil. Continue to blend until you’ve reached a fairly smooth texture.
  3. Enjoy with pasta, fish, veggies, salads and wraps!

And with that, Herb month has come to an end! I’ve enjoyed coming up with new recipes for all of the different herbs that I’ve grown, and love having my own little garden! Hopefully my other plants don’t die off😬😬. Thanks for reading my posts throughout the month;) I cant wait for summer- I have some awesome ideas! See you then☺️😊

PS. I’m planning to show you guys my July Bullet Journal today as well, so keep your eyes peeled!

Yours Truly,

MyDayIsBooked;)))

Basil Week: Tomato, Basil and Avocado Salad

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Hello:) I think that basil is my favourite herb out of the ones that I’ve posted about- the smell of it when you pick it off the plant is just amazing! This salad really showcases fresh basil, along with plump Roma tomatoes and perfectly ripe avocados. The simple balsamic dressing ties everything together. For this recipe, you’ll need to Chiffonade your basil, which basically means to cut it into thin strips. I’ll show you how to do this before giving you the recipe to this tasty salad. Enjoy!

How to Chiffonade

You can use this technique on any other flat leafed vegetable that you want to cut into strips. To chiffonade your basil, lay the leaves on top of each other, then roll them lengthwise.

Proceed to cut the rolled basil the opposite way that you rolled it. Does that make sense? When you unravel the leaves they should be cut into long strips that look like this:

There you go! Use this technique to chop the basil for your salad;)

Tomato, Basil, and Avocado Salad

Serves: 1-2

Total Time: 5 minutes

Ingredients:

  • 2 Roma tomatoes cut into eighths
  • 1 ripe avocado, cut into small chunks
  • 10-12 leaves of basil, chiffonaded (I just made up that word)

For the dressing:

  • 3 tbs olive oil
  • 1 1/2 tbs balsamic vinegar
  • Salt and pepper to taste

Directions:

  1. Toss all of the ingredients for the salad and dressing together in a bowl, and season to taste.

Super simple, but also very fresh tasting and delicious;))) Hope you like it! I’ll see you later this week for the last post of Basil Week, and of Herb Month!

 

Yours Truly,

 

MyDayIsBooked

Basil Week: Roasted Red Pepper Pasta

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Whew! I can’t believe that it’s already the last week of herb month already! I have to say, I’m probably the most excited for basil week, mainly because of this pasta recipe. It’s creamy, flavourful and just super delicious. The sauce is a great alternative to the usual marinara, and healthier than Alfredo. I used my favourite chickpea pasta, but you can use any variety that you’d like. Here’s some tips on growing basil before I give you the recipe;)

Basil plants like lots of sun, so make sure that they get 6-8 hours of sunlight a day. Keep the soil that they are planted in moist. When the basil plant has produced fairly big leaves, you can pick them off and leave the smaller ones to grow. I pick leaves as I need them, but if you want to store your basil the best method is freezing. Let’s get into the first recipe of Basil Week: Roasted Red Pepper Pasta!

Roasted Red Pepper Pasta

Serves: 2

Total Time: 25 minutes

Ingredients:

  • 2 large red bell peppers
  • 2 tbs olive oil, plus extra for drizzling
  • 1 clove of garlic
  • 1/4 cup basil leaves
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit
  2. Cut the red peppers into square pieces and toss them with the extra olive oil, some salt and pepper. Place on a baking sheet lined with parchment paper and roast in the oven for 15-20 minutes, until soft and slightly charred.
  3. While the peppers are roasting, cook 2 servings of pasta according to the package directions.
  4. In a blender or food processor, combine the roasted peppers, 2 tbs olive oil, garlic, basil, and a bit more salt and pepper. Blend until a smooth sauce forms. Taste and season accordingly.
  5. Drain the pasta and add the sauce to the pot, coating the noodles.
  6. Scoop into two bowls and top with chopped basil. Enjoy!

Mmmmmm! Does it get any better than that? Enjoy this recipe, and don’t forget to check in on Wednesday for another great basil post;)

Yours Truly,

MyDayIsBooked

 

Cilantro Week: Mexican Beans and Quinoa

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Hey there! For the last post of cilantro week, I have a recipe for Mexican Beans and Quinoa. It’s a great way to use up cooked quinoa that you have in your fridge, and makes an awesome side dish. The cilantro and lime work super well together, and some Mexican spices kick it up a notch. The final product actually turned out kind of creamy in texture, which is nice. I hope you enjoy!

Mexican Beans and Quinoa

Serves: 2-3

Total Time: 10 minutes

Ingredients:

    1 cup cooked quinoa
    1/2 cup water
    1 can black beans, drained and rinsed
    1 tsp cumin
    1/2 tsp Chili Powder
    1/2 tsp paprika
    Salt and pepper to taste
    1/4 cup fresh cilantro, chopped
    Juice of 1/2 a lime

Directions:

  1. Combine the beans, quinoa, water, cumin, paprika and Chili powder in a pot.
  2. Bring to a boil and then reduce to a simmer, and cook for about 5-7 minutes. The water should be absorbed by this point.
  3. Remove from the heat and stir in the cilantro, lime juice, salt and pepper.
  4. Enjoy!

I can’t wait to get into next week’s basil recipes! See you then;)

Yours Truly,

MyDayIsBooked

Cilantro Week: Chimichurri Sauce

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Hi!! The post that I have to share with you guys today is a Cilantro Chimichurri, which is a kind of sauce that you can put on grilled meat and veggies. This Chimichurri is full of flavour, and only takes a few minutes to blend up. It’s best if you leave it in the fridge for a couple hours before eating it though, so that the flavours can meld together. Hope you enjoy this recipe!

Chimichurri Sauce

Serves: 2

Total Time: 5 minutes (plus 2 hours chill time)

Ingredients:

  • 1 cup fresh cilantro
  • 3 cloves of garlic
  • 1 tbs red pepper flakes
  • A few chives
  • 1/4 tsp salt
  • 1/4 cup olive oil

Directions:

  1. Toss all of the ingredients in a blender or food processor, and blend until smooth.
  2. Place in a bowl and cover with Saran Wrap. Leave the Chimichurri in the fridge for a couple hours so the flavours can develop. (Optional)
  3. Enjoy!

I’m loving herb month so far because it’s forced me to do some experimenting;) I’ll be back on Friday with my last Cilantro recipe!

Yours Truly,

MyDayIsBooked;)))