BOOTHBAY – Three of Karen Baldacci’s passions – gardening, healthful eating and teaching – will combine Thursday when she leads a cooking class at Coastal Maine Botanical Gardens.

As part of the center’s Kitchen Garden Series, Maine’s first lady will share tips for cooking with fresh herbs, along with several of her favorite recipes. Though Baldacci’s pride and joy is the newly rehabilitated perennial garden designed by the Olmstead brothers, she also keeps an extensive herb garden at the Blaine House, along with a vegetable plot featuring raised beds.

“It’s the biggest secret here,” Baldacci said by phone from Augusta recently. “We can and pickle this time of year.”

And she’s always trying to figure out ways to keep herbs growing throughout the year. At the Blaine House, a greenhouse makes it a little easier, but for many herbs, a sunny spot will do.

“I’m going to talk about having a windowsill garden,” Baldacci said. “There are some dark months in Maine, but if you pot [your herbs] up, keep them snipped and well-watered, you’ll be able to keep through the winter with most of them.”

Though many people dry fresh herbs at the end of the growing season, Baldacci prefers the fresher flavor of pureed, frozen herbs. Blaine House chef Heather Hopkins often will blend leftover herbs, freeze them and pop them into a double bag to prevent freezer burn. In midwinter, these herb cubes infuse soups and stews with the flavor of summer.

“It’s so easy just to add them,” Baldacci said.

Another freezer favorite is pesto, and she agreed to share her recipe with Bangor Daily News readers. She uses it on pasta, pizzas, calzones, mashed potatoes and salad dressings. She praises its simplicity and versatility.

She also had high praise for the botanical gardens, which she visits every chance she gets.

“I think it’s a great asset and destination for people who love to garden,” she said. “Maine has a lot happening with gardening, which is a good credit to the garden club federations and dedicated gardeners throughout the state.”

Karen Baldacci’s cooking class will take place at 10:30 a.m. Thursday, Sept. 6, at Coastal Maine Botanical Gardens in Boothbay. Reservations are required and the class costs $20 for members and $25 for nonmembers. For information, visit www.mainegardens.org or call 633-4333.

Garden Pesto

2 cups fresh basil leaves

Garlic, to taste (2 to 5 peeled cloves)

1/2 cup walnuts

2/3 cup grated Parmesan cheese

1/3 cup olive oil (see cook’s note)

Salt and pepper, to taste

Place basil leaves, garlic, nuts, cheese and salt in a food processor or blender, and pulse until chopped. With the blender or processor running, drizzle in olive oil or lemon juice until the mixture forms a paste. Add pepper to taste.

Toss with pasta, use as a pizza sauce or add to salad dressings, mashed potatoes, calzones. Freeze remaining pesto in single-serving containers.

Cook’s note: For a low-fat version of Garden Pesto, substitute 1/4 cup lemon juice for the oil.