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What to do with fresh basil
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Anonymous
| besides pesto? I know I can freeze pesto, but I just love smell of fresh basil and would love to try something different for a change. |
Anonymous
| caprese, pizza, bruschetta |
Anonymous
| Yes, you can freeze pesto. You can freeze bail as well. |
Anonymous
| Pour boiling water over some crushed leaves and steep. You can drink it like a tea, hot or cold, or add a simple syrup and/or lemon juice and make it into a cold drink. It's good for the stomach and has antiseptic properties. |
Anonymous
| go get some fresh mozzarella and fresh tomatoes to go with your basil - yum! don't forget the olive oil =) |
Anonymous
|
Put it in a Thai stir fry.
It's also good with hummos. Saw this recipe today and thought it looked interesting. http://www.epicurious.com/recipes/food/views/Basil-Caesar-Salad-353618 |
Anonymous
|
garlic bread (chop and mix into garlic butter before spreading).
Pasta: when I have fresh basil in my garden I often make a 'bit of everything' pasta: toss together capers, sun dried tomatoes, roasted peppers, fresh tomatoes, artichokes, whatever's in the pantry, with one pressed clove of garlic, chopped basil (or other herbs from the garden) and some olive oil. Mix into hot pasta and add quality parmigiano cheese. yum. |
Anonymous
| pp here - not that I have all those things in the pantry at once, but those are some of the things I look for. Even 2 of them, along with the garlic, oil and cheese, is a good combo. Add brined olives, too. and I could think of others if you kept this stuff around: oil-packed tuna, sardines, ... |
Anonymous
This greatly depends on what kind of basil you are talking about. Italian basil in Thai stir fry? Blasphemous! 
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Anonymous
| Toast some good bread, put sliced tomatoes, basil, and some good cheese on it, drizzle with olive oil and sea salt, toast until bubbly |
Anonymous
|
I use it in place of lettuce on sandwiches. Not just the usual tomato-mozzarella sandwiches, but your standard turkey-and-cheese-on-whole-wheat sandwiches.
I also slice basil leaves in long thin ribbons and toss it in all kinds of salads-- green salad, pasta salad, bean salads... You do have it eat it quickly, though. With the basil in, it doesn't keep very well for some reason. |
Anonymous
| Thanks all for great suggestions and ideas. I fixed myself tomato-basil-mozzarella salad today, it was heavenly. |
Anonymous
| Cherry tomato, chopped onion & garlic, heat pan, put a generous helping of olive oil, get it hot, add tomatoes, onion, and garlic, cook till cherry tomatoes break add chopped basil(lot, 2 or 3 big handfulls) cook till witted service over pasta. |
Anonymous
| well on master chef a couple of nights ago, someone worked it into their cake presentation. |