Few herbs capture the smell of summer like basil. Although most frequently associated with Italian food, basil is used throughout the Mediterranean. In addition to the common sweet basil, other types of basil are growing in popularity. However, if a recipe calls for a specific type which is unavailable, sweet basil may be used. The fresh leaves, when stemmed and chopped can be used to season almost any grilled food and they are also wonderful when combined with other ingredients for pizza. The dried form of this herb is a poor substitute for the taste of fresh basil since many of the oils which give basil its unique taste evaporate during the drying process. For short-term storage, if the stems are sufficiently long, placing a bunch of basil in a glass of water and storing at room temperature works quite well. However, finding ways to freeze basil will enable you to continue enjoying its distinctive taste year-round. In addition to the recipes below which use fresh basil, we have included two ways to freeze the herb, both of which will enable you to keep a full-flavored supply of basil indefinitely.
Ingredients:
Place all ingredients in food processor and pulse several times until coarsely chopped. Scrape down work bowl. Process continuously until smooth. Makes approximately 3 cups. Keeps for 6-8 months if frozen in an airtight container.
*Cheese can be grated in food processor prior to adding other ingredients.
The uses for frozen pesto are endless and it can be frozen in any amount desired. However, if the entire batch is frozen in a single container, it is easy to cut off the required amount with a table knife which has been run under hot water. Thaw at room temperature (or on a low microwave setting) for use in any of the following ways:
Note: Pine nuts may be substituted for walnuts.
Ingredients:
Using kitchen shears, finely chop basil leaves and add to softened butter. Mix well and season to taste. Drop by tablespoons onto foil and freeze. When completely frozen, place each tablespoon of butter in small sandwich bags, then place into a larger heavy-duty freezer bag. Makes l lb. Keeps for 6-8 months. To use, thaw at room temperature. Basil butter is excellent on grilled lamb chops, steak, chicken or steamed vegetables.
Ingredients:
In large skillet, heat olive oil over low heat. Add garlic and tomatoes. Saute until tomatoes begin to soften. Add cream and cook until slightly thickened (about 5 minutes). Season, add chopped basil leaves and toss with hot pasta. Pass grated Parmesan or Asiago. Serves 3.
Ingredients:
Place toasted walnuts and lemon juice in food processor and puree. Add oil and vinegar slowly through feed tube and blend until smooth. Season with salt and pepper.
Combine spinach and basil in salad bowl. Add dressing (thinned with a small amount of water if required) to taste. Place greens on plates and garnish with cheese shavings. Serves 4.
Ingredients:
Preheat oven to 300°. Melt butter with 3 TBS oil, stirring over low heat. Arrange bread slices on baking sheet and brush both sides of bread with butter mixture. Bake until crisp and golden, turning once (about 10-15 minutes).
Heat remaining 3 TBS oil in large skillet. Add onions and cook over low heat until soft. Add garlic and cook an additional minute. Add tomatoes and pepper flakes. Cook over medium heat until liquid evaporates (10-15 minutes), stirring frequently. Stir in one half of chopped basil at end of cooking time.
Preheat oven to 350°. Spread toasted bread slices with tomato mixture. Top with crumbled bacon. Place on baking sheet and heat through (approximately 8-10 minutes). Remove to platter and garnish with remaining basil. Appetizer serving for 8.
 |
Back to the Cooking Table of Contents |
This Website is maintained by
