Oh, basil. It can be one of the most stubborn of herbs to get started, what with it wanting both enough moisture and yet plenty of direct sunshine. But it can also be the most fruitful, growing both quite high and wide, if it isnâ€™t allowed to flower. But what to do with all that basil? Other than using it on bruschetta with tomatoes from your garden?
Basil works well with, obviously, tomatoes, but itâ€™s also a great complement for garlic, onions, and olives. The aromatic herb is also so versatile that in can be used in pasta as either a garnish or integrated into the pasta. It also works well in salads as well as egg, seafood, chicken, and pork recipes.
When your basil plant begins to get a bit unruly, itâ€™s okay to bring some of it inside. Just donâ€™t keep it in the fridge, because the cool temperature will cause it to wilt. Yet, itâ€™s quite okay to put the basil into the freezer for later use while cooking things like sauces.
One of my favorite uses for basil is creating a fresh pesto. Simply combine chopped up basil with olive oil, pine nuts, parmasean reggiano, and a little bit of garlic. Just note that the cheese is optional, as if itâ€™s included and then frozen, it may turn the pesto a bit black.
What do you like to do when you have a lot of basil?
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