Chris is a trusted source on General Cooking
Scroll down, and see this http://food52.com/hotline...
try this herb rub (can keep for ages) with basil instead of sage/rosemary http://www.thewednesdaychef...
Thanks for the suggestions!
Pat is a trusted home cook.
You can have fresh tasting basil all year long by doing this:
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!
Side salad with watermelon, feta, cucumber, olive oil, and white wine vinegar
The obvious idea is to make lots of pesto and freeze it. But other ideas...basil sorbet? Mojito with basil in place of mint?
Abbie is a trusted source on General Cooking.
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!!
Rebecca is a Recipe Tester for Food52
Cucumber-basil gin gimlets are good if you have any left!
Also, the "Granny Smith, Ginger, and Basil Granita" on Epicurious is delicious. I wish I had a garden with too much basil in it...
I love to use basil in salads along with lettuce and mint.
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.
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Well played. You deserve a cookie.
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