Each year when we starting getting basil (and cilantro but that is another post) we end up with so much that we start wondering what to do with all of it. So, I went on a hunt for some great ideas from Eating Well Magazine in addition to some ideas of my own.
*Pesto – Think outside the box with my Roasted Yellow Tomato Pesto
*PBT (Portobello, Basil & Tomato Sandwich)
*Marinara Sauce and you can freeze them in small and large batches. The handiest tool to use when making an amesome marinara is a hand-held blender. You can then control the texture of the sauce and do not need to transfer to a blender.
*Roasted Corn with Basil-Shallot Vinaigrette
carol says
Oooh, love this! It's still too cold for basil here, but I have a pot growing on my kitchen windowsill.
Just having it there, smelling oh-so-good inspires me to add basil to just about any dish that has something tomato-oriented in it. (Just last week I topped a vegetarian lasagna with sliced tomatoes and basil.)
Sanura says
My father started a few basil plants from seed. Then he gave me quite a few seedlings to take back home. This past weekend, I just transferred them into a new pot outside. I'm watching them grow, and they're doing quite well. I'm looking for recipes for how to save, cook and prep all the basil that will grow this summer. Thanks for the recipes!
Jenn (Jenn's Menu and Lifestyle Blog) says
I love the smell of basil. It makes me think of summer at my grandmother's. Her fridge always smelled like basil when you opened it. 🙂
Jenn