Herbivore

Looking to slim down? Bored with your current cuisine? Missing a zest for life? You need herbs! The quickest way to convince your palate that you’re eating a delectable dish is to add herbs. The bright, fresh flavors liven up everything they touch and transform a ho-hum meal into a feast fit for a king. Plus, when you’re eating something packed with herby-flavor, I think you’re less likely to down a whole bowl full in search of satisfaction.

Basil, cilantro, rosemary, thyme—I love them all and toss them into as many things as possible. Sprinkle them over a green salad, into your soup, over warm, crusty bread, into pasta sauce—there’s literally nothing you can’t put an herb into (even cookies!). And, if you have leftover leaves, you can always whip up quick and easy pesto like I did last week. Don’t think that you have to be a slave to basil pesto—cilantro and parsley are both excellent and inject new life into the classic.

Cilantro Pesto Bruschetta
Serves 4 as an appetizer

1 baguette, 8, 1 inch thick pieces sliced
1 large beefsteak tomato
8 thin slices of buffalo mozzarella
Cilantro Pesto, recipe follows
sea salt and black pepper
extra-virgin olive oil

Preheat the oven to 400 degrees. Place baguette slices on a baking sheet lined with foil. Spread ½ tablespoon of pesto on each slice of bread, top with a slice of tomato and a slice of mozzarella. Sprinkle with salt and pepper.

Bake about 10 minutes, or until cheese is very lightly browned. Drizzle with olive oil and serve immediately.

Cilantro Pesto
Makes about 1 cup

3 cloves garlic, peeled
1 bunch fresh parsley, stemmed
½ bunch fresh cilantro, stemmed
2 tbsp. almonds, toasted
2 tbsp. pine nuts, toasted
4 tbsp. extra-virgin olive oil
juice of ½ a lemon
¼ tsp. sea salt freshly ground black pepper

In a large food processor, add first five ingredients, pulsing until just combined. Add the lemon juice, salt and pepper. With the motor running, slowly drizzle in the olive oil until all ingredients are well combined. If this mixture is too thick, add more olive oil until you reach the desired consistency. Adjust seasonings to taste. Refrigerate any leftover pesto in an air-tight container (should last about one week).