Lovage is an old fashioned herb that grows to be over six feet tall. Later in the season the leaves can get a little bitter but this time of year they are subtle and lovely to eat. If you like celery, you’ll love lovage! Look for starter plants at your local nursery in the herb section or buy bunches from a farmer’s market.
In eastern Canada, spring comes late but when it does it comes with a vengeance. My herb garden is already busting at the seams and I’ve yet to put out the more tender herbs like basil and flat Italian parsley. Sage, chives, anise, chervil, thyme and lavender are growing well in my raised stone bed that Dad built. Larger herbs like lovage and sorrel are doing their thing mixed in the perennial beds. I’ve got dill and fennel down in the vegetable garden and wild mint is everywhere! Herbs are easy to grow and fantastic to cook with. If you’ve never grown your own herbs before, give it a try. The results are delicious!
In a garden or a sunny window sill, growing fresh herbs will change the taste of your summer.
Most people think basil when they think pesto, naturally because basil is the herb used in the classic pesto Genovese. Basil, garlic, salt, pine nuts, extra virgin olive oil, parmesan and sometimes flat Italian parsley ground into a paste is the quintessential northern pasta sauce. I’ve taken the ingredient ratios and recipe technique and substituted different herbs and nuts to create LOVAGE PESTO. You can use it exactly as you would basil pesto. I’ve tossed it with creamy boiled new potatoes. The result is OFF THE CHARTS, she says humbly.
LOVAGE PESTO WITH NEW POTATOES
- 1 large clove of garlic
- 1 cup lovage leaves, loosely packed
- 1/4 cup chopped chives
- extra-virgin olive oil
- Zest of one lemon plus 1 tablespoon of juice
- 1/4 cup Parmesan cheese, grated
- 1/2 cup pecans, toasted
- 1/2 teaspoon sea salt and freshly ground black pepper, to taste
- new potatoes, cut into eighths and unpeeled – 2 small potatoes per serving or as many as you like.
- Pulse the garlic, sea salt and toasted pecans in your food processor until coarsely chopped.
- Add the lovage leaves and chopped chives and process until the lovage is coarsely chopped.
- Drizzle the olive oil through the feed tube until you get the consistency you want. I like mine a little loose.
- Add lemon juice, zest, grated cheese and pepper then pulse several times to emulsify the pesto.
- Cover and let sit for half an hour before using. It will keep for 1 week refrigerated and up to 3 months in the freezer.
- Boil the new potatoes in salted water until fork tender.
- Drain the potatoes well and place in a serving bowl.
- Add the an, to taste and toss until the potatoes are beautifully coated.
- Serve immediately or at room temperature.
THE LOVE: If you have any leftovers, you can warm them up the next day in some olive oil in a hot skillet. Watch them closely so they don’t burn.
Thanks for reading.
If you were wondering where I got the stunning cutting board, it was hand crafted by John Mallory. Private message me for details. XO