Turn basil into a versatile pesto
I admit that I have neglected my basil plant this season.
I have been so overwhelmed with cucumbers and tomatoes that I forgot to keep trimming the plant and now the basil has formed blossoms at the top of some of the stems. I mean that’s great, in a way. I can save the seeds for next year or try growing some basil indoors over the winter.
I should have, however, plucked a couple of leaves off one of the basil stems every time that I picked a cucumber or pocketed a tomato. By taking a couple of leaves here and there, the plant will naturally leaf-out and continue to produce essential oils (which have been studied and found to be toxic to mosquitoes!).
Basil is a natural companion, as far as eating goes, of cucumbers and tomatoes. A cucumber and onion salad – or even a plain green salad for that matter – will benefit from the addition of a couple of torn fresh basil leaves.
Place a fresh basil leaf on top of other ingredients in a wonton wrap for a herbal bite or add jullienned leaves to a bowl of tomato (or shrimp, or lobster) bisque or cold cucumber soup.
Sliced tomato, chopped fresh basil and mozzarella, garnished with a drizzle of olive oil, is a classic Italian dish.
As is pesto.
Pesto is a green, Italian oil and basil sauce that can be used many different ways. I made a pizza using pesto rather than a tomato sauce and topped it with diced grape tomatoes from my garden and some shredded cheeses.
Try using pesto, rather than mayonnaise or mustard, on turkey or ham sandwiches with melted mozzarella cheese. Just use a crusty farm bread or sourdough for added crunch. Or, you could just dunk slices of the bread in a bowl of pesto (great at parties or dinner) rather than using butter.
Pesto also pairs well with broiled or boiled fish. I like to boil pasta noodles and shrimp and serve the dish tossed with pesto and finished with a little bit of extra grated Parmesan cheese on top. Or you could broil a salmon fillet and serve with a bit of pesto spooned over the top and sliced tomato on the side. Or just go with the noodles and pesto and Parmesan cheese without the fish (or chicken, or pork).
You can even take your homemade pesto and make a salad dressing that will brighten the taste of a plain green salad or a bowl of roasted or boiled vegetables (especially good on potatoes).
Get the idea? How do you use basil pesto?
Basil Pesto
makes 2 cups
1/4 cup pine nuts (pignolis) or pecans or walnuts
1 1/2 tablespoons chopped garlic (4 to 5 cloves)
2 1/2 cups fresh basil leaves, packed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup good olive oil
1/2 cup freshly grated Parmesan cheese
Place the nuts and the garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan cheese and puree for one minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Adapted from Ina Garten
To store fresh basil: Clean the basil, remove the leaves and swirl them in a bowl of water then spin the leaves in a salad spinner to dry. Store basil leaves in a closed plastic bag with a slightly damp paper towel. Leaves will stay green for several days.
Basil Pesto Vinaigrette
about one cup
1 teaspoon Dijon mustard
1 shallot, chopped
1/2 teaspoon kosher salt
1 teaspoon sugar
1/2 cup roughly chopped basil leaves
1/4 cup white wine vinegar or balsamic vinegar
3/4 cup olive oil
Place mustard, shallot, salt, sugar and basil in a food processor and pulse to combine. Add vinegar and pulse again.
Turn the food processor on low and slowly add the olive oil through the feeder tube. Puree for 1 minute. Store covered in refrigerator for up to one week.
This story was originally published July 21, 2015 at 5:59 PM.