🔕 🔔

My Basket ()

All questions

I have an abundance of basil... My garden really bloomed this week. Other than pesto any ideas of what to do with it?

asked by Susanadrienne about 5 years ago
16 answers 6328 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

Basil is a delightful addition to tomato sauces, Caprese Salad (mozzarella, tomatoes, olives and olive oil), cold pasta salads, and salad dressings. It is also good in green salads--just tear the leaves into very small pieces and toss with the other greens.

7c4e3778 a9ef 4b22 a4b5 bb759212c530  dsc 6356
added about 5 years ago

The above suggestions are spot on but recently there was this feed, and I really liked it. Here is the link -

31cf169d f83a 458c 9946 a9a0311207c3  cumberland pass atv trip july 20 2013 019
added about 5 years ago

I only have one comment to add to the above excellent suggestions......I wish I lived next-door to you!

0f493ab9 068f 4498 ba2c 95c992214d52  sit2

Sam is a trusted home cook.

added about 5 years ago

Basil, mint, feta cheese and watermelon cubes. With a splash of balsamic vinegar.

I've been making a lot of white pizza lately. With seasoned ricotta cheese, mozarella as the base 'sauce'. with asparagus and red onion. Baked then finished with strips of roasted chicken and basil tossed with olive oil..and put on in the last 30 seconds--I like the basil to wilt..but you don't have to do that.

I think basil would also pare well with cooked pears cut in half with goat cheese, or blue cheese, basil, and balsamic vinegar.

Give it away to co-workers. My basil died and I have to buy fresh stuff.

F83774ec c18a 46a4 8dff 00877f15aed6  image
Kristen W.

Kristen W. is a trusted home cook.

added about 5 years ago

Yes to all of the above ideas. Also, basil can be a yummy addition to some fruit smoothies (strawberry-basil comes to mind).

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

Kristen W's answer reminded me of s strawberry-basil martini I had at a fancy hotel. I recreated it using lemon juice, simple syrup, with muddled strawberries and basil. They go down super easy so be careful!

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added about 5 years ago

The classic "Pizza Margherita" calls for tomatoes, fresh mozzarella, and basil. No other topping required.

B0e51b35 a002 4fdd adc2 f06fa947184e  baci1

HalfPint is a trusted home cook.

added about 5 years ago

I would go sweet as well as savory:
-ice cream. Basil & vanilla ice cream is wonderful. Just puree the basil into the ice cream base and freeze.
-panna cotta. Had this once at a swanky steakhouse. beautiful pale green and delicious.
-strawberry basil shrub. Make a simple syrup with basil, strawberries. Add equal part balsamic vinegar. Simmer 10 minutes. Add the syrup to a tall glass of ice and club soda.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

I dry mine in the oven. it only takes very low low heat and you leave it. I find with electric heat it does not create a huge bill to do it. You can process alot at one time.

also one of my favorite all time preserving books "putting by" helps you learn the old fashion country ways of putting food by for another time.

I also just ready that with herbs, apple juice and pectin you can make herb jelly?

9b020dd9 e580 4120 a77e 061be276b7b0  imag0276
added about 5 years ago

I really love making basil aioli it's great on a sandwich as well as a nice piece of fish.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

A couple of sweet ideas... make a simple syrup and puree a ton of basil into it. you can use it as a sauce for things like panna cotta with sliced fruit or strawberry shortcake. Another great idea is lemon-basil sorbet. Make your sorbet base and puree a handful of basil leaves into it.

Forgot to mention, strain the basil leaves prior to using.

5b7755f4 f84e 4738 be55 06b56e9c2553  dsc 0008 002

Emily is a trusted source on General Cooking.

added about 5 years ago

These all sound great. To throw another recipe into the mix, I am currently obsessed(!) with my plum-basil jam: http://www.food52.com/recipes...

3299dd0b a953 46f5 8a98 a0241f3b893a  256
added 11 months ago

Our basil is a wonderland! Have grown it for years but was way more successful than usual. We live in Omaha so the night temps will start to get it soon. We have made tons of pesto and will use it. Not interested in oils or vinegars or butters. We have also frozen in in ice cube trays. I have frozen it in whole leaves and branches before without great success. I want to know 2 things for those of you who freeze the leaves and branches - 1) how do you do it most successfully? And 2) in reality what do you do with it. I'm trying to maximize my freezer space and don't want to waste it with a bunch of mushy leaves. I want the space for things well really use.

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added 11 months ago

It was either Amanda or Merrill who said they freeze it whole, but mine was a disaster. It smelled weird. Like old basil. I had the same experience with ice cube tray and water. Just yuck.

My favorite is to stick a ton of leaves (never added stems) in my cuisinart or blender and add just enough oil to bring it together. Then I stick it in ziplock baggies and flatten the air out. When I need some, I just reach in and break off a piece. Tastes very fresh and takes up very little room.

23d08e08 3b57 4e81 adcd 91701fc50809  fb avatar
added 11 months ago

Ancient methods of preserving Basil include layering it with salt or oil. Drying is a waste of time. I use the ice cube tray method- I think it works OK with winter sauces (which tend to be pretty dark, with canned tomatoes, carrot, celery, and a lot of herbs) and stew and such, but it's certainly nothing like fresh. One problem with a lot of preserved basil is that the basil itself isn't that good. Plants have usually gone to flower by now, unless you do successive crops- even if you remove the flowers, the plant's chemistry changes when it moves into the flowering phase and the flavor deteriorates. Mostly, I just skip it in the off season (which is short where I live)- it makes it all the more appreciated when the season comes around again.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.