Too much basil in the garden! Any fun ideas?

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15 Comments

Valerie S. July 26, 2013
Jamie Oliver has a good minestrone recipe that calls for basil stems as well as basil. And there's always Thai salads. They ask for Thai basil, but regular can be substituted. I also recently tossed basil with avocado, quinoa and roasted veg.
 
Valerie S. July 26, 2013
Jamie Oliver has a good minestrone recipe that calls for basil stems as well as basil. And there's always Thai salads. They ask for Thai basil, but regular can be substituted. I also recently tossed basil with avocado, quinoa and roasted veg.
 
dymnyno July 25, 2013
I love to use basil in salads along with lettuce and mint.
 
Rebecca V. July 25, 2013
Cucumber-basil gin gimlets are good if you have any left!
 
Rebecca V. July 25, 2013
Also, the "Granny Smith, Ginger, and Basil Granita" on Epicurious is delicious. I wish I had a garden with too much basil in it...
 
aargersi July 25, 2013
I could eat corn, tomato, avocado, basil and lemon salad every single day of the summer.
I also use it atop grilled salmon, mixed in with lamb meatballs or kebab, in vinaigrette dressing, tossed in with a green salad, you name it! I make a basil peach jam and/or butter every year. My neighbors don't grow any so I also share with them. No such thing as too much basil!!
 
London_Eats July 25, 2013
The obvious idea is to make lots of pesto and freeze it. But other ideas...basil sorbet? Mojito with basil in place of mint?
 
ZombieCupcake July 24, 2013
Side salad with watermelon, feta, cucumber, olive oil, and white wine vinegar
 
nutcakes July 24, 2013
Here's a great chicken dish that uses tomatoes, garlic and a big hank of fresh basil. I've never used the stems like this but the aroma and flavor is so intense!
http://www.jamieoliver.com/recipes/chicken-recipes/tender-and-crisp-chicken-legs-with-sweet-tomatoes
 
inpatskitchen July 24, 2013
You can have fresh tasting basil all year long by doing this:
http://food52.com/recipes/17301-basil-cubes
 
legobeth July 24, 2013
Thanks for the suggestions!
 
Kate July 24, 2013
try this herb rub (can keep for ages) with basil instead of sage/rosemary http://www.thewednesdaychef.com/the_wednesday_chef/2011/08/david-lebovitzs-herb-rub.html
 
Kate July 24, 2013
try this herb rub (can keep for ages) with basil instead of sage/rosemary http://www.thewednesdaychef.com/the_wednesday_chef/2011/08/david-lebovitzs-herb-rub.html
 
Greenstuff July 24, 2013
Scroll down, and see this http://food52.com/hotline/21137-am-making-a-lot-of-pesto-from-a-bumper-crop-of-basil-freezing-some-in-small-amounts-for-later-use
 
Joel08 July 24, 2013
Pesto ?
 
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