Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Internet Search
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
General Discussions
The Watercooler
Using FRESH basil..........anyone?
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Marguerite" data-source="post: 364146" data-attributes="member: 1991"><p>If you have bunches of it, make pesto out of it. Puree it in a blender with olive oil, for the most basic pesto. Add salt but make sure there is enough olive ol to cover the puree, or it goes black. Otherwise - you can keep it green.</p><p></p><p>For a more authentic pesto, puree it with olive oil, salt, toasted nuts (you're supposed to use pine nuts, but I prefer cashews), garlic. And finally stiar through some grated parmesan cheese.</p><p></p><p>To cook with basil, you can pull it out before serving, or you can stir through some shredded basil right before serving (the flavour is marvellous then) or you can shred it and add it to a tomato-based salad.</p><p></p><p>A nice way to have it - shred some basil and serve it over sliced tomato on crackers, or on bruschetta. Make a raw salsa by chopping some really ripe tomatoes, a little finely chopped Spanish onion, some salt and a splash of balsamic vinegar (maybe add a pinch of brown sugar too) and ten stir in the shredded basil.</p><p></p><p>Another lovely treat - get a soft round cheese such as a whole small Brie or camembert, slice it in half (into two rounds, like a sponge cake you're layering) then put on some semi-dried tomatoes and whole fresh basil leaves. Put the half cheese back on top, then let it sit, covered, to warm up to room temperature. Serve on a cheese board with crackers or brushcetta.</p><p></p><p>I love fresh basil and generally find that wherever you're using tomatoes, you can use basil too. Just don't let the basil cook for too long. It is nicest when raw.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 364146, member: 1991"] If you have bunches of it, make pesto out of it. Puree it in a blender with olive oil, for the most basic pesto. Add salt but make sure there is enough olive ol to cover the puree, or it goes black. Otherwise - you can keep it green. For a more authentic pesto, puree it with olive oil, salt, toasted nuts (you're supposed to use pine nuts, but I prefer cashews), garlic. And finally stiar through some grated parmesan cheese. To cook with basil, you can pull it out before serving, or you can stir through some shredded basil right before serving (the flavour is marvellous then) or you can shred it and add it to a tomato-based salad. A nice way to have it - shred some basil and serve it over sliced tomato on crackers, or on bruschetta. Make a raw salsa by chopping some really ripe tomatoes, a little finely chopped Spanish onion, some salt and a splash of balsamic vinegar (maybe add a pinch of brown sugar too) and ten stir in the shredded basil. Another lovely treat - get a soft round cheese such as a whole small Brie or camembert, slice it in half (into two rounds, like a sponge cake you're layering) then put on some semi-dried tomatoes and whole fresh basil leaves. Put the half cheese back on top, then let it sit, covered, to warm up to room temperature. Serve on a cheese board with crackers or brushcetta. I love fresh basil and generally find that wherever you're using tomatoes, you can use basil too. Just don't let the basil cook for too long. It is nicest when raw. Marg [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
General Discussions
The Watercooler
Using FRESH basil..........anyone?
Top