How can I put my thriving Basil plant to good use?!
I make pesto and use it in salads and pasta sauces but it's growing so fast that I need to harvest once per week!.!.!.Any other suggestions or recipes!?Www@FoodAQ@Com
Answers:
I have the same problem!.!.!.I tie up large bunches with a nice twine and give it to friends to hang and dry!. You could also bring some to a small local restaurant you might frequent - other than that I'm afraid the rest gets wasted!. You can freeze it but how much do really need untill next summer!? Good luck!
A fellow basil loverWww@FoodAQ@Com
A fellow basil loverWww@FoodAQ@Com
I have a basil plant myself and it is growing like never before!
i decided to take the top 10 inches of the plant off tie them together and dry them for when the plant goes to seed(flowers) this fall!. Mine is planted out on the deck!.
all you do is cut or pick them off and hand them upside down to dry then when they are dry pick the leaves off and leave whole or crumble them for later use, to me fresh is great but , drying is ok as well for the winter time and you know they are pesticide free becasue you grew it!. Www@FoodAQ@Com
i decided to take the top 10 inches of the plant off tie them together and dry them for when the plant goes to seed(flowers) this fall!. Mine is planted out on the deck!.
all you do is cut or pick them off and hand them upside down to dry then when they are dry pick the leaves off and leave whole or crumble them for later use, to me fresh is great but , drying is ok as well for the winter time and you know they are pesticide free becasue you grew it!. Www@FoodAQ@Com
I make a lot of pesto as well!. My basil is coming up like crazy!! I didn't know what to do with it all, so I bought some very fresh mozzarella cheese and pretty soon the tomatoes will be ripe and that makes a tasty sandwich, in a wrap, in a pita pocket, on pinini bread, you name it!. also, I make so much pesto that I can't possibly use it all, so I make it then put it in ice cube trays and freeze it!. That way, I have pesto year round!. When I want it I just melt a cube and enjoy! :)Www@FoodAQ@Com
BASIL PESTO
2 cups loosely packed basil leaves, washed and dried thoroughly
2 Tbsp!. toasted pine nuts
2 Tbsp!. freshly grated Parmesan
1/4 tsp minced garlic
1/2 tsp kosher salt
1/4 cup plus 1 Tbsp!. extra-virgin olive oil
Freshly ground black pepper
In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree!. While the motor is running, drizzle in the oil until incorporated!. Season with pepper to taste!. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month!.
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Roasted Tomato Basil Soup
3 lbs!. ripe plum tomatoes, cut in half
? cup plus 2 Tbsp!.s good olive oil
1 Tbsp!. kosher salt
1 ? tsp!. freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 cloves, garlic minced
2 Tbsp!.s unsalted butter
? tsp!. crushed red pepper flakes
1 (28 oz!.) can plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 tsp!. fresh thyme leaves
1 quart chicken stock or water
Preheat the oven to 400°F!. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper!. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes!.
In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 Tbsp!.s of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown!. Add the canned tomatoes, basil, thyme, and chicken stock!. Add the oven-roasted tomatoes, including the liquid on the baking sheet!. Bring to a boil and simmer uncovered for 40 minutes!. Pass through a food mill fitted with the coarsest blade!. Taste for seasonings!. Serve hot or cold!.
--Ina Garten
Www@FoodAQ@Com
2 cups loosely packed basil leaves, washed and dried thoroughly
2 Tbsp!. toasted pine nuts
2 Tbsp!. freshly grated Parmesan
1/4 tsp minced garlic
1/2 tsp kosher salt
1/4 cup plus 1 Tbsp!. extra-virgin olive oil
Freshly ground black pepper
In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree!. While the motor is running, drizzle in the oil until incorporated!. Season with pepper to taste!. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month!.
-------------------------
Roasted Tomato Basil Soup
3 lbs!. ripe plum tomatoes, cut in half
? cup plus 2 Tbsp!.s good olive oil
1 Tbsp!. kosher salt
1 ? tsp!. freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 cloves, garlic minced
2 Tbsp!.s unsalted butter
? tsp!. crushed red pepper flakes
1 (28 oz!.) can plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 tsp!. fresh thyme leaves
1 quart chicken stock or water
Preheat the oven to 400°F!. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper!. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes!.
In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 Tbsp!.s of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown!. Add the canned tomatoes, basil, thyme, and chicken stock!. Add the oven-roasted tomatoes, including the liquid on the baking sheet!. Bring to a boil and simmer uncovered for 40 minutes!. Pass through a food mill fitted with the coarsest blade!. Taste for seasonings!. Serve hot or cold!.
--Ina Garten
Www@FoodAQ@Com
Chicken Breast stuffed w/ Sun Dried Tomato and Basil
1/4 Balsamic Vinegar
3/4 Cup Chicken Stock
Flour
Salt
Pepper
4 boneless skinless chicken breasts
Fresh Basil
Sun Dried Tomato
Cut horizontal slits into each chicken breast and stuff with sun dried tomato and basil!. "sew" opening shut with toothpicks!.!. Combine about 1 cup of flour and salt and pepper to taste!. Dredge Chicken in flour and place in a hot, non stick skillet!. Cook until breasts are completely done!. Then add balsamic vinegar and chicken stock!. Cover and simmer 5-7 mins!.
These are awesome and very low in fat as well!. Www@FoodAQ@Com
1/4 Balsamic Vinegar
3/4 Cup Chicken Stock
Flour
Salt
Pepper
4 boneless skinless chicken breasts
Fresh Basil
Sun Dried Tomato
Cut horizontal slits into each chicken breast and stuff with sun dried tomato and basil!. "sew" opening shut with toothpicks!.!. Combine about 1 cup of flour and salt and pepper to taste!. Dredge Chicken in flour and place in a hot, non stick skillet!. Cook until breasts are completely done!. Then add balsamic vinegar and chicken stock!. Cover and simmer 5-7 mins!.
These are awesome and very low in fat as well!. Www@FoodAQ@Com
You can make your usual pesto and pasta sauces and freeze it for later use!. You can give it to friends, or take it to your local health food store to see if they will buy it from you!.Www@FoodAQ@Com
Of course it's not an Italian dish without basil!. I use it in just about everything!. Any casserole, meatloaf, hamburger patties, soups, stews!. The list could go on and on!.Www@FoodAQ@Com
You can freeze it to save for later use!.
Pulse 2 cups (packed) basil leaves with 1/4 cup olive in food processor!. Freeze in ice cube trays!. When it is frozen, remove from trays and store in freezer bags!.Www@FoodAQ@Com
Pulse 2 cups (packed) basil leaves with 1/4 cup olive in food processor!. Freeze in ice cube trays!. When it is frozen, remove from trays and store in freezer bags!.Www@FoodAQ@Com
Caprese Salad - slices of fresh mozzarella and tomatoes layered with a whole bunch of whole basil leaves - drizzle with olive oil and balsamic vinegar!. Or put the same ingredients on an Italian roll or baguette for an awesome sandwich!.Www@FoodAQ@Com
How about bruchetta!. Cut up tomatoes and bazil add some salt, pepper and olive oil and serve on cristinnies!. ( however u spell it)Www@FoodAQ@Com