If you had 2-3 cups of fresh basil leaves, what would you do with it?

[pengillian101]

Thanks for ideas. I grew them indoors under a grow light. The smell is so fragrant I can hardly stand it.

I put them in spaghetti sauce and on pizza. That's all I know how to use it, except for what I have seen on TV how to make Pesto sauce. What to do with Pesto sauce? Put it on pasta?

Thanks in advance. My plants are really getting quite big and I keep pinching, etc. and they keep getting bigger...

[grasswire]

1. layer the leaves with slices of tomato and fresh mozzarella...

...drizzle with olive oil and balsamic vinegar for a delicious summer salad. It's called "caprese". I would grind some black pepper on top, too.

I like to put basil leaves in pasta salad, in scrambled eggs, in sandwiches too.

Pesto can go in a salad, or spread on crusty bread and broiled. Sometimes I put a spoon of pesto in with some sauteed summer squash, or in a pot of soup.

[ginnyinWI]

2. Pesto is an alternative to regular spagetti sauce.

You need to buy pine nuts which are a little pricey. You toss it with cooked pasta--that's one use. You could put it on French bread and toast itfor bruchetta. I've heard of putting it on pizza too. Make a big batch and freeze what you don't use--I always think anything involving a blender is a mess and like to make a lot at one time because of it.

[The empressof all]

3. Quick and addictive "Pesto" Spread

This isn't a traditional pesto but here's what I do.

Stick the Basil (about two cups more or less) into the food processor and two cloves of garlic. Do a quick pulse to chop. Add a big handful of grated Parm (more or less), a stick of butter (room temp) and a block of Cream Cheese (room temp) Run the Processor and mix until creamy. You may need to scrape down the sides.


That's the base that you can adjust to your tastes. Sometimes I add toasted nuts (when you do the quick pulse of the basil. I like to use walnuts but the traditional pine nuts are good too) More often than not I add more garlic.

Once you have the base you have a great spread to use for bread (I just spread it on toasted French Bread and top with tomatoes and more cheese.) You can use it to top a pizza or thin it out with EVOO to make a quick Pasta Sauce. It's great just to put a blob on top of steamed veggies One of my favorite things to do with it is to process a jar of roasted peppers and my pesto spread for a quick pepper/pesto sauce.

This will keep in your fridge for a few days ---Just keep it in a tightly covered container as the garlic gets stronger the longer it sits--especially if you're like me and add a few more cloves of garlic....We find this stuff very addictive so It doesn't last long in my house.

[Warpy]

4. Pesto!

The classic is made with pine nuts, basil, olive oil parmasean and garlic but you can substitute walnuts for the pine nuts with excellent results. The only caveat for pesto is that you must eat it with your domestic partner unless you want to be estranged for several days. Raw garlic is tamed only slightly by the nuts, cheese, basil, and olive oil.

Pair pesto with fresh pasta for the best treat ever, or keep it refrigerated and use it by the dollop on regular spaghetti or to garnish soups and stews. You can freeze it fairly well although the fresh green color will darken to something evil. The taste will remain intact.

The other things fresh basil is good for are spring rolls and as a chiffonade over a light Asian soup.

[hippywife]

5. I add fresh lemon juice

when I make pesto which really gives it a nice bright flavor. I've also had good results with walnuts when piglioli weren't at hand.

[pengillian101]

6. Thanks for all for great ideas!

Truly, thanks alot.