Utilizing Fresh Basil?

Question

I have two huge Basil bushes and I would like some good methods of preserving it and/or some recipes that use lots of basil. I have been making so much pesto it is running out of my ears!!!

Answer 1

Italian Salad

http://newsgroups.derkeiler.com/Archive/...

How to dry and freeze basil-

http://www.helium.com/items/568406-dryin...

Answer 2

I dry most of mine. Just cut several branches, tie them together at one end, hang over an a/c vent and leave it for a couple of days. When the leaves are dry, strip them off of the branches and store in a jar. Whenever I need basil, I'll take several leaves, rub them between my hands to crush them and add them to whatever I'm cooking.

Answer 3

it won't use much but addm it to  stewed tomatoes

Answer 4

tie on string or yarn & hang the whloe plant upside down for a few days, crumble the leaves off of the stems & store in a jar.

tomato caprese salad, sliced tomato, fresh basil, fresh mozzerella balls (not the hard cheese shredded for pizza) olive oil & balsamic vinegar.

Spaghetti sauce with meatballs freezes very well.  I always make a huge batch makes 5 dinners for 4.  You use twice as much fresh herb as you would dried.  

3lb gr beef

1lb italian sausage

1 c bread crumbs or tvp

1 egg

2 large oninons minced

3-4 cloves of garlic minced

1 large can of tomato sauce

1 16 oz can tomato paste

1 16 oz can tomato puree

basil, oregano, salt & sugar

sautee or sweat onions, add garlic.  divide half into large bowl of meatballs, other half in large sauce pan or stock pot.

Add tomatoe sauce paste & puree basil oregano salt & sugar to the stockpot, add 2 16 oz cans of water, simmer on low.

combine ground beef,sausage, onions, garlic, bread crumbs, mix well (i knead by hand) form into 20 balls and bake 350 f for 1 hour

remove meatballs from grease and add to sauce, simmer sauce stirring occaisionally for at least 4 hours.  serve over your favorite pasta, freeze the leftovers.

serves 20

I make my pesto with lightly salted cashews when I get sick of pine nuts.  it tastes yummy!

have your tried a basil "mojito" where you replace the yerba santa or mint with basil? tastes pretty good!

Answer 5

I have been making  pesto without the pine nuts or the cheese - just basil and oil, salt and a little lemon (garlic if wanted).  freeze it in small jam jars and then I can decide whether to make real pesto, or just to use it in cooking.

I dry it in the sun, but you can also dry it on paper towels in a convection oven.

I also bring it inside when the nights get cool and usually can keep it till Thanksgiving... (having fresh basil)

Answer 6

You can dry it. Just cut a bunch of it, tie it together and put a paper bag (not plastic!) bag over it and hang upside down in a dark room or closet. It'll take a few days to dry. Then you can crumble it and put it in a spice jar.  

Answer 7

You can use a dehydrator to dry it out to store it, or you can freeze it - it won't be as good as fresh, but it's stored.

Answer 8

caprese salad is fantastic and really simple. people usually just scatter the basil leaves on top of the tomatoes and mozzarella but it's much nicer if you chop them up a bit and crush them with olive oil and salt with a mortar and pestle.

Answer 9

Caprese Salad is my fave!!!

Get some Fresh Mozzarella, ripe tomatoes, torn basil leaves, good olive oil and arrange it on a plate.  

Drizzle with olive oil, salt and pepper.  Eat with crusty garlic bread.

I looooooooove to make a balsamic vinegar reduction to go with this.

Take 1 cup balsamic vinegar, 1 tablespoon white sugar and bring to a boil.  Simmer on low/medium for 25 mins or until syrupy.  Chill in fridge for 1/2 hour.

Serve with the salad and bread.

Yum!!!