One of the best ways to welcome summer is with fresh ingredients you can find in your own garden. This is the perfect time of year to utilize fresh herbs and reap the benefits. If you have not planted any yet, don’t worry. It is not too late to plant some pre-potted herbs, or visit your local farmers market. One of the things I like best about utilizing fresh herbs this time of year is the variety that are available and the multitude of foods you can add them to and enhance the natural flavors. Most herbs can be eaten cooked, raw or dried. You can add them to foods and drinks, using them for their fragrance. Many herbs are also known for their health benefits.

If flavor is what you are looking for, try rosemary with beef or chicken, or basil with vegetables. Other good combinations are dill and fish, thyme with fruity desserts, sage with pork or turkey and chives with starches like potatoes and beans. If a refreshing beverage is what you have in mind, you might try a basil martini or add mint to your water or tea. Another use for fresh herbs is to combine them with a simple red wine, cider or white vinegar to make a simple dressing. Tarragon, chive, dill and savory are all good for this. Smell the herbs first and create your own combination to tempt your senses.

One of my favorite ways to use herbs in the restaurant is by making a pesto. It can be used as a condiment on sandwiches, with any of your main course meats or to add flavor to your favorite salad. You can easily alter the flavor combinations to match what you are serving or even by what herbs you happen to have on hand. I will give you a basic recipe, but remember that you can change it up to your taste and the herbs you have available.

Pesto

2 cloves garlic

2 cups packed basil (or combined with other herbs)

1/3 cup toasted nuts (pine nuts, pecans, sunflower seeds)

1 cup olive oil

½ cup grated Ashe County Red Neck Romano Cheese (or other hard cheese)

Salt and pepper to taste

Put garlic into a food processor and pulse until finely minced. Add basil and toasted nuts and turn processor on. While processor runs, drizzle in your olive oil slowly until blended to a loose paste consistency. You can adjust your olive oil to get the consistency you prefer. Remove from processor and place in a bowl of your choice. Hand mix in the cheese, salt and pepper.

Morris, owner of Rhett’s Restaurant, Personal Chef & Catering in Southern Pines, can be reached at (910) 695-3663 or rhett@rhettsinc.com.