Friday, August 13, 2010

Basil vs Basil

Not all basil is created equal. This magnificent bunch of basil came in my CSA box yesterday. I expect it to last 2 weeks with the roots in water. I wish you could smell it. Basil is at peak right now, so go get some from your farmers' market.



And here is the type of package basil comes in for over $2.00 at my local upscale grocery store. That's all I'm going to say...


Here are some basil-y ideas for you:

Top your pizza
Caprese Salad
Papa al Pomodoro soup with lots of basil
Caprese Burgers (recipe on this site under burgers)
Pesto


Pesto Recipe from Ina Garten

Ingredients

  • 1/4 cup walnuts
  • 1/4 cup pignolis (pine nuts)
  • 3 tablespoons chopped garlic (9 cloves)
  • 5 cups fresh basil leaves, packed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups good olive oil
  • 1 cup freshly grated Parmesan

Directions

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.


2 comments:

  1. I LOVE PESTO! Thanks for sharing this recipe, I hope you don't mind if I share this to our readers in Foodista. Just add the foodista widget for basil pesto at the end of this post, and it's all set! Thanks :-)

    By the way, I also love basil when cooking fried rice. If you eat nasi goreng, that's where I usually..well..always, use up all my basil leaves!

    Looking forward to your next posts! xx

    Cheers from Australia,

    Amy @ Foodista

    ReplyDelete
  2. I have just stumbled across your blog and think it is fantastic! I'm not a mummy, but love your recipes and look forward to trying some of them out. Thanks for the inspiration =)

    ReplyDelete

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