Had to thin out the baby basil.
So what should I do with it? Pesto? Any suggestions?
So what should I do with it? Pesto? Any suggestions?
Basil
- Thread starter DaQatz
- Start date
First we should know the variety. All basils have different taste. I really not known that variety. Some basil, anis have too much flavor and are not very nice in the kitchen
In particular, these varieties I like to eat them fresh in salads for example. I do not like the taste you give foods
I give you the right. So it may be better
I make a Cajun pesto (that's what I call it) you serve on pork chops and chicken quarters.
Basil, olive oil, candied pecans (butter and brown sugar), cayenne powder, roasted garlic, onion, dash of superhot powder. Whirl in blender until pesto.
Grill 1" thick pork chops or chicken quarters and 10 minutes before done (or 5 minutes with the lid closed), top with the Cajun pesto. Nice fresh summer taste with a Cajun kick.
Basil, olive oil, candied pecans (butter and brown sugar), cayenne powder, roasted garlic, onion, dash of superhot powder. Whirl in blender until pesto.
Grill 1" thick pork chops or chicken quarters and 10 minutes before done (or 5 minutes with the lid closed), top with the Cajun pesto. Nice fresh summer taste with a Cajun kick.
Pesto alla genovese witn an insane amount of garlic.
It's just that good...
Maybe take the chance to make some pizza and use to garnish it.
Also i like it fresh above pasta.
One other simple thing: cut in round some good tomatoes. Cut in round some good mozz. Top with basil. Spices if you want.
It's simple, healthy and good.
It's just that good...
Maybe take the chance to make some pizza and use to garnish it.
Also i like it fresh above pasta.
One other simple thing: cut in round some good tomatoes. Cut in round some good mozz. Top with basil. Spices if you want.
It's simple, healthy and good.
Good!Jeff H said:
We add basil to our home made sauces if we have any to hand. It goes great in tomato pasta too 
I started mine from seed rather late, so they're not ready for a harvest yet, but coming along nicely:
Same plants, top-down to give a better idea of their size.
Anyone tried this purple variety yet? I am curious as to the flavor.
My son uses basil in almost everything, including mashed potatoes. The store-bought dried variety have a similarity to BP, but without the ammonia-like hit. Good in sausage, too. I'll sometimes tear up fresh leaves as an alternative to lettuce on a burger or sammie.
Same plants, top-down to give a better idea of their size.
Anyone tried this purple variety yet? I am curious as to the flavor.
My son uses basil in almost everything, including mashed potatoes. The store-bought dried variety have a similarity to BP, but without the ammonia-like hit. Good in sausage, too. I'll sometimes tear up fresh leaves as an alternative to lettuce on a burger or sammie.
Make a mojito with basil instead of mint.
The anis flavored basils are not good for making pesto. Only used in Asian cuisine.
I have more than 10 kinds of basil ... flavored lemon, anise, menthol, vanilla, purple, blue spice, etc..
To my taste, the best are the italian sweet, the purple and Genovese. And they are the only ones that grow all year
I have more than 10 kinds of basil ... flavored lemon, anise, menthol, vanilla, purple, blue spice, etc..
To my taste, the best are the italian sweet, the purple and Genovese. And they are the only ones that grow all year