Dried herbs and seasoning are fine, and a good mix of seasoning can make or break a meal, but nothing beats fresh herbs.
You don’t have to give up your herb garden living on a boat. Granted, I haven’t tackled international travel with herbs yet, but in the States, or in domestic travel regardless of location, turning your yacht into a floating herb garden works brilliantly.
We only have a small one on Umineko so far, rosemary and basil. Two of my favorites, but it may grow (no pun intended). It is easier on a catamaran, but I have seen more than one monohull resplendent with hanging herbs.
This is my absolute favorite pesto recipe. You really do need a food processor to make it. A food processor, I’ll admit isn’t the most practical thing to carry on a boat. That said, I’ve crewed aboard several yachts with food processors because they can be used to make many great cruising foods. You just have to figure out where your space and weight priorities lie.
This delicious pesto can be frozen and lasts for ages. It will get better over a few days as the flavors disperse.
- 1 cup basil leaves firmly packed
- 1 cup spinach
- 3 cloves garlic
- ¾ cup olive oil
- 1 cup walnuts
- Juice from 1 lemon (or to taste)
- 7 oz tofu
- 1 Tablespoons salt (to taste)
- 2 teaspoons pepper (to taste)
- Put (pealed) cloves of garlic into food processor and chop finely
- Add basil and spinach and pulse food processor
- Add walnuts and, lemon juice, and olive oil and grind for 20 seconds
- Add tofu, salt, pepper, and blend until smooth.
Because it uses tofu as well as nuts, this pesto is extra protein-rich and filling. More than just over pasta, I love using it
- As sandwich spread
- In a wrap with a tomato and sprouts
- On pizza in place of tomato sauce
You can add parmesan cheese to give it that extra kick
Please post your pesto-spread ideas. I would love to hear and try them!