Irene Ngo shares her favourite farmers market produce and the best recipes for fresh herbs once you're home. 

Farmers' market produce: Best recipes for fresh herbs

herbs

<img src="http://www.chatelaine.com/wp-content/uploads/2015/04/Triple-Tested.png" style="float:left;padding-right:4px;width:120px;"><strong>Welcome to The Chatelaine Kitchen.</strong>
 
What is triple-tested? Our Food Team creates, develops and tests every recipe at least three times (sometimes more!) to make sure it’s delicious and foolproof. We also make sure it’s easy to follow and shop for. Our professional testers weigh all the ingredients for nutritional analysis, verify how long it takes to prep and cook each recipe and check if it can be made ahead. We re-taste and adjust as needed. To confirm results in different kitchens, recipes are also tested at home — by us or by you. Sign up to be a home tester: testing@chatelaine.com

Recipes

Chatelaine Kitchen

Food director Claire Tansey show us how to make beautiful basil pesto, pickled golden beets, and jumbleberry jam preserves. Recipes at Chatelaine.com!

Learn how to make easy pesto, beet and jam preserves

pesto

Living

Cityline

To beat the heat while cooking for company, our food director tossed a crowd-pleasing, summery pesto pasta. Read more and find the recipe at Chatelaine.com!

The best thing Claire cooked this week: Pesto pasta

summer recipes

Now I know many think pesto makes anything better, but I’m a little more “meh” about it. However, reading the recipe I saw that this was not your standard pesto: no basil or pine nuts to be found.

Cooking with Karma

Here's what we suggest you do with leftover pesto

pesto

Farmers' market produce: Best recipes for fresh herbs

Learn how to make easy pesto, beet and jam preserves

The best thing Claire cooked this week: Pesto pasta

Secretly creamy pesto pasta: A healthy twist on a favourite

Pesto