I have had phenomenal luck with my herb garden this year, and I find myself with a metric assload of basil. I’ve been using it to make herbed butter, tossing it with pasta, and this weekend I’m going to make a batch of pesto.
Any other ideas for what I can do with it in large quantities besides pesto? How well does pesto freeze?
Here’s a thread of ideas. I’m actually making basil chicken as we speak, so that’s my usual suggestion for basil that’s off the Western European path. Recipe included in link above.
Seriously, you can do everything with basil. IME, basil makes everything better.
I’m going to try it on ice cream ASAIC.
-FrL-
Rub it on your body to help repel mosquitos. It’s not perfect, but it helps a lot! (I know, you were probably really looking for cooking suggestions, but it looks like Pulykamell’s already sent you to a thread full of those!)
Crap, how did i miss that?!? Thanks!
One thing missing from that thread is Basil Oil. It is delicious and can be used with anything. I always cook eggs in basil oil (gives them a great flavor) and use it on pizza, brush it on chicken, etc.
There are 2 ways to make it, but the ingredients are the same: 2 cups fresh basil (washed and dried ) and 4 cups olive oil.
If you want a clear oil: chop the basil into strips and mix with the oil. Put in a jar with a good seal and let it sit in your pantry for 4-8 weeks (depending on how strong you want it), mixing or shaking occasionally. When the time is right, drain the oil and chuck the wet soppy basil. You will be left with a clear oil that has a wonderful basil flavor.
If you want chunky oil and instant gratification: Mix ingredients in a food processor until pureed.
I prefer method one because IME the basil leaves tend to burn and gunk up my pans when I use it for frying. But others swear by method 2, so I guess its a matter of personal preference.
Lay a few leaves on a sandwich.
Pesto can be frozen for winter.
I’ve had pizza topped with feta, sun-dried tomatoes & lots of basil. It’s tasty, and can be frozen.
Pesto freezes well, but you need to leave out the parmesan, and add it after thawing. I don’t know what happens if you freeze it with parmesan, though, so maybe you could experiment.
Soak some rice paper wraps in warm water. Get some cheap frozen cocktail shrimp, sautee them with a bit of butter and a speck of sriracha or chilli garlic sauce until they are warm (squeeze of citrus optional). Wrap them into spring rolls with whatever julliened or chopped fresh vegetables and/or fruits that are local and available to you, along with a liberal layering of basil. Serve with some soy or fish sauce and chopped chillis as a dipping sauce.
Just ripe tomatoes, roughly cut into chunks, fresh basil and oilve oil - and a loaf of crusty bread - I could sit and eat fresh tomatoes with basil until I popped like a balloon.
You’re supposed to tear the leaves, rather than chopping them, but really, I think that’s just something chefs keep saying to make themselves sound superior.
Having tried freezing with/without cheese my conclusion is to freeze the basil and combine prior to eating for freshest flavour.
A vacuum bagger works very well for this, making sure the leaves do not have surface moisture, i.e. from washing off.
I use a food processor and find the still frozen leaves makes combining easier.
Add some fresh mozzarella cheese and a drizzle of balsamic vinegar on that, and I’d be happy to pull up a chair next to you.
Yeah, definitely a caprese salad. With buffalo mozzarella.
heh
I was hoping I would get to say this.
I’ve been having good luck with opal basil vinegar, too. It comes out a nice pink.
Do people not like frozen pesto with the parmesan because they think the parmesan gets gunky or sodden or something?
I always freeze pesto with the parmesan, and IMHO it does fine.
I do put another layer of olive oil over the top before putting it in the freezer.
Yup… A great quickie recipe for hot days, especially for those of us with no A/C.
My husband and I grilled zucchini/yellow squash/mushroom kabobs then removed the skewers and added lots of chopped basil, asiago cheese, salt and pepper. Simple and good.
Basil mojitos?
FWIW,
Rob
Use it on a burger in place of or addition to lettuce, or as a sausage topping.
Toss diced tomatoes, diced cucumber, diced white onion, olive oil, balsamic vinager, and chopped basil in a bowl.
Top with feta cheese.
MeanJoe