I need your help! I just returned from the garden with a huge basket of Italian Genovese Basil that I grew from seed. Now what? I already have a boatload of pesto in the freezer and since this is my first year growing large amounts of basil successfully, I’m not exactly sure what to do with it. Do you have any suggestions?
Did you grow basil this year? If so what kind?
I hear their are a ton of different varieties. I think I want to try lemon basil next.
Looking for some basil seeds? This year I grew Italian Genovese Basil from Botanical Interests seed company.
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Tristan says
If you want a recipe to use short-term (not frozen), you could always make bruschetta 🙂
Here is the link to the recipe I use:
http://susanjsohn.com/2009/08/bruschetta-the-julia-child-way/
Kelly says
Great recipe!!!
Lindsey says
I grew regular basil, purple basil, and lime basil (my fave). I don’t use them for much except to eat FRESH. Favorite thing to do is to chop it up and throw in our salads, or throw a handful into any dish featuring tomatoes & produce in season right now. Or, throw in with pasta, etc.
I use it more as an accent/condiment/garnish than in recipes, I guess. I adore basil.
Julie A. says
My Aunt dries it and gives it to all of us in cute jars she has recycled for gifts. We all love it and I think of her as I use it throughout the year.
Lucky L says
Lime basil has really tiny leaves – not worth the effort.
I food process basil and some olive oil and freeze it as ice cubes (sans other ingredients normally in full pesto). Then I use it in hummus, as a sandwich spread, or to toss with pasta instead of a tomato sauce.
Lisa says
I’m not a fan of pesto, so I dry my basil. I do mine in the oven but you can use your dehydrator. Once it’s dry just crush it up and store in a container.
hunnybunny says
Salad! We love using it instead of lettuce with a good balsamic vinegar as dressing.
Mavis says
Really? Replace the lettuce with basil? I would have never thought of that.
hunnybunny says
Absolutely, we love it! Especially when fresh tomatoes are in season.
Simple yummy food. If you try it I hope you love it as much as our family does.
Saralie says
I am growing cinnamon, Thai, Greek and Italian basil. I make freezer pesto as well. However I use about a cup of basil in my salad dressing (in food processor). Other than that I toss chopped basil in with my bbq vegetable stir-fry. But the best way is on roasted roma tomatoes cut in half with olive oil, garlic and parmesan.
Lyn says
Sliced tomatoes, basil, mozzarella cheese and balsamic vinegar. Here’s my family’s favorite panini, spread mayo on sourdough bread, turkey slices, basil and tillamook pepper jack cheese. Drizzle some olive oil before putting it on panini maker.
Mavis says
Hey – How did you know we made turkey last night? I think I’ll have to make turkey sandwiches for dinner tonight!
MamaLaLa says
This salad has potential. I love basil and lemons. The dressing looks like it could be added to almost anything fresh besides quinoa.
MamaLaLa says
http://www.myrecipes.com/recipe/black-bean-quinoa-salad-with-basil-lemon-dressing-10000001160577/
Mavis says
This looks good. Maybe I’ll try it without the tofu. Thanks!
Yvette Robertson says
Slice of ripe homegrown tomato, basil leaf on top, slice of fresh mozzarella on that, grind or two of pepper. Yum.
Put a couple of basil leaves in a container with some sugar for a few days. Use the sugar to make some of your scones.
Lyn says
Sauté garlic, onion, and ginger with olive oil or vegetable or canola oil. Add chicken pieces keep stirring until no longer pink. Add at least 3 cups of water or more, cook until chicken is soft. Season with salt and pepper. Add alot of basil and remove from the heat. This soup is really good especially if you are a basil lover.
Robbie says
My new favorite sauce for fish, shrimp or chicken…sauté 6 minced cloves of garlic in olive oil with 1 teaspoon salt (yep) and 1 teaspoon crushed red pepper until garlic is fragrant. Add 6-8 tomatoes, roughly chopped and skin removed. Simmer about 5 minutes. Add 1 tsp. sugar (or I use a glug of white wine) and 1/2 cup roughly chopped basil. Simmer 15 more minutes. Serve immediately or freeze. Hmmm…actually I could eat this straight from the pan it’s so good. I’m hoping to put enough in the freezer to last through the year…if my tomatoes keep producing 🙁
Mavis says
Thanks Robbie, I’ll be trying this as soon as I get my hands on some tomatoes! 🙂
Sarah says
Basil is super good for you!
You can also make tea from fresh basil (it takes more when it’s fresh to really taste it) or dry it and make tea. So good for you. Tastes good and refreshing too.
All of the other suggestions rock too, though.
Mavis says
Thanks Sarah. I would of never thought to use basil in tea! I’ll try it.
You Can Call Me Jane says
The pesto torte on Jennifer Jo’s and my blog uses a good bit of basil. I make two batches at once. The wedges are awesome to take to parties- since it’s already made and just needs thawing, you just have to grab some crackers to go with it:-).
We also love tomato, pesto and mozzarella pizza- a good way to use up some of that pesto once you have fresh tomatoes.
Mavis says
I’ll go take a look. Thanks! 🙂