Mid-Week 3-Way: Basil
The undisputed title holder of summer herbs. Abundant yet delicate. Sweet yet zesty. It is treated as a leaf like lettuce, as an aromatic like garlic, as fruit friend like mint, in a salad, in a saute, in a stew…
It’s not often you meet an allrounder, willing to dance from pho topping to chilli cashew pairing plus (of course) a lapdance with linguine… but here SHE is. And summer is her season.
Pluck her now and relish the delight.
Pesto. Lets lay it out guys… we know we need too. My original recipe is here… change it with a new cheese, truffle manchego? Add another leaf, rocket? A nut? Walnut or seed? Sunflowers. Keep the ratios the same and you’ll be in heaven. This is where I pesto: PIZZA, PASTA, SAMBOS - FRESH AND TOASTED, QUICHE, GARLIC BREAD and CAPRESE SALAD
Basil oil. 1/2 cup olive oil + 2 cup picked and torn basil leaves + Green parts from the above spring onion + Salt to taste. 15 sec blanch the greens, ice bath and dry pff. Blend on high w oil and salt until it LOOKS vibrant. Strain. Store in fridge. LOVE YOURSELF SICK. put it everywhere you don’t want chunk pesto but the flavour is welcome. Think fancy pants pasta.
Boil corn. Put it in a baking tray with Basil, lime zest, garlic and butter mixture, top w parmesan cheese (and chilli), bake it.
Basil Lemonade: Fresh basil, lemons, sugar, water, ice. Make a simple syrup with sugar 50% + water 50% lots of basil, cool. Mix with fresh lemon juice and soda water. Serve over ice. Maybe add gin. Or vodka. Or don’t.
Back to pesto… have you ever simply done: mayo + pesto as a potato salad dressing? You must.
Got carried away, apologies for the unsolicited 5 way. x
