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QUINCY, ILL. -- On KHQA This Morning, Kate Daniels shared some recipes about adding herbs to your food.

Summer is the perfect time for fresh cooking and we suggest once you've planted herbs like basil and rosemary you use them right away.

Here are the recipes from This Morning:

Pesto:

10 minutes prep time

Ingredients:
2 cups packed fresh basil
1/2 cup pine nuts, cooled
1-cup Parmesan cheese or Romano Cheese
3 cloves garlic
1/4 to 1/2 cup olive oil, choose an oil with good flavor as you can taste it in the Pesto
1/2 Tablespoon fresh lemon juice

Prepare basil by thoroughly washing. Dry the basil in a salad spinner or between towels. Toast the pine nuts in a skillet on medium heat, stirring to toast all sides, until golden brown. Set the nuts aside to cool. Grate the cheese. Peel and crush the garlic cloves. Put basil, nuts, cheese, and garlic into a food processor. Pulse to blend. Slowly add the oil, adding oil to your desired consistency.

Makes approximately 12 servings.

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Rosemary Potatoes:

Ingredients:
About 1 1/2 pounds of new potatoes
1/8 cup olive oil
3/4 teaspoon kosher salt
1/2 teaspoon pepper
3 large cloves garlic, chopped, about 1 Tablespoon
2 Tablespoon fresh rosemary, chopped

Heat the oven to 400 degrees. Cut potatoes into bite-sized pieces. Put in a bowl with the other ingredients and toss to coat the potatoes. Put potatoes in a sheet pan with sides, spread out so the potatoes are still touching, but only in one layer. Bake about 1 hour, turning if necessary, until crispy.