What's your favorite basil recipe?

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Okay, I've got a bag full of basil leaves that I bought at the farmer's market. The last two times I've had basil, I've made pesto.

Do you have another idea of what I can do with it?

Vermont Girl (Vermont Girl), Wednesday, 25 August 2004 10:51 (nineteen years ago) link

Basil ice cream!

Actually I have never made this, but I think it would taste good. Pesto is undoubtedly classic though.

Archel (Archel), Wednesday, 25 August 2004 11:33 (nineteen years ago) link

Okay, let's take this into consideration: I just moved into a new place and I don't have an electric mixer nor an electric ice-cream freezer.

Vermont Girl (Vermont Girl), Wednesday, 25 August 2004 11:44 (nineteen years ago) link

Ah. Um, basil mashed potato?

Archel (Archel), Wednesday, 25 August 2004 12:18 (nineteen years ago) link

a lot of different pasta,risotto or carpaccio (with a little of parmigiano). My problem with language will kill me!.

Bed (Bed), Wednesday, 25 August 2004 12:22 (nineteen years ago) link

If you can get some fresh mozzarella and nice tomatoes, make insalata caprese: layer slices of mozzarella and tomatoes flat on a plate, interleave some fresh basil, drizzle with olive oil, sprinkle with salt, eat.

Or, a Thai dish (no idea what the name is): saute boneless chunks of chicken in a little oil with onion, basil, keffir lime leaf, Thai chilis, serve with rice.

Jaq (Jaq), Wednesday, 25 August 2004 12:29 (nineteen years ago) link

Most vegetarian cookbooks have a variation on caprese salad with a name like "Summer Tomato Pasta." Recipe is basically:

1/4 cup olive oil + 3 tbsp balasamic vinegar + 3 tbsp lemon juice + salt + pepper

Mix, add 1 lb of large-chopped tomatoes, 1 oz of chopped basil, 8 oz of chopped fresh mozzarella.

Cook 2 cups of pasta (penne works great) --> mix with rest, serve immediately.

That recipe is for 4 servings; it holds up well for lunch the following day.

ng, Wednesday, 25 August 2004 15:20 (nineteen years ago) link

Jaq's Thai dish is gai kaprau ("guy ka-PROW") or any of a couple dozen variant spellings: spicy basil chicken, on a lot of Thai menus. It's what I was going to suggest; I also make a variation that combines it with dirty rice.

You can leave the keffir leaves out, since you can't find them most places and they're not always the best quality when you do -- it benefits from a little acidity near the end of cooking if you have a lime handy, just to bring the flavors out. And you can use sriracha instead of the Thai chiles if you like, you've got more predictable spice levels that way.

Tep (ktepi), Wednesday, 25 August 2004 15:56 (nineteen years ago) link

It's a good and easy addition to salads and sandwiches, too.

Just remember never to let it cook too long or at too high a heat (if you're going to use it on pizza, put it under the cheese to insulate it), because the volatile oils break down and cause the same bitterness as rancid fat.

(Also, re: ice cream -- when you eventually get an electric mixer, an electric ice cream freezer or any other ice cream maker is pretty much superfluous if you don't mind sticking to ice creams without chunks of things in them. I have one I never use, because I simply make better ice cream by whipping in the air with an immersion blender and stabilizing it with an egg yolk.)

Tep (ktepi), Wednesday, 25 August 2004 16:02 (nineteen years ago) link

Tep, that chicken basil dirty rice sounds wonderful. What is pepper jelly? Is that the jalapeno jelly I see at the store or something else? Good call on the sriracha too - we keep a big squirt bottle of it around for spicing things up.

Jaq (Jaq), Wednesday, 25 August 2004 16:11 (nineteen years ago) link

Yep, I always forget that pepper jelly sometimes means pepper jelly -- for me it always means "chile jelly," I guess. I use Tabasco's cayenne jelly, but jalapeno works too -- different brands have different levels of sweetness and/or vinegar, but I think anything you like the taste of would work fine.

(Sriracha is amazingly good on hot dogs, by the way -- believe it or not, I think hot dogs and Ruffles potato chips are my favorite things to eat it with.)

Tep (ktepi), Wednesday, 25 August 2004 16:18 (nineteen years ago) link

Oh man, I'm totally going to try that Chicken Basil Dirty Rice recipe. I can't believe it calls for sriracha! I bought a case of it and a case of the chili garlic from Huy Fong a while ago.

How it started was: I found a small bottle of both kinds in an Indian foodstore near me. I used the chili garlic in several stir fries and the sriracha on hamgurgers, mixed w/ketchup for french fries, on egg sandwiches, etc. I just had to buy a case of each after be/c I was hooked!

I'm so happy.

Vermont Girl (Vermont Girl), Wednesday, 25 August 2004 17:21 (nineteen years ago) link

Man, now I want to make something with sriracha for dinner. I was planning on hash, but maybe that still works.

Tep (ktepi), Wednesday, 25 August 2004 17:27 (nineteen years ago) link

eight years pass...

Any strategies for keeping a basil plant healthy? Been careful with harvesting leaves, but it's gotten all wilty in the past couple of days. I'm not good at keeping plants alive in general, so fate is working against me.

OTOH, the pesto I've been making is A+++

Elvis Telecom, Thursday, 15 August 2013 08:21 (ten years ago) link

has it flowered? it's been a long time since I grew basil but mine used to wilt after it flowered, and I'd just prune it back a bit and it'd come up good again. but that's if it's already pretty established.
the only other thing I can think of is that basil is super fussy about watering...in a pot they often need water almost daily, BUT they pitch a fit if you over water. so it'll wilt if it has too much or not enough water. so maybe start playing with the watering situ and go from there. if the soil is even remotely dry, give it a drink.


set the controls for the heart of the sun (VegemiteGrrl), Saturday, 17 August 2013 00:05 (ten years ago) link

Harvested a ton of leaves from it (yay, more pesto!) and it's perking up a bit with new growth, but still haven't figured out just the right amount of watering.

Elvis Telecom, Tuesday, 20 August 2013 03:20 (ten years ago) link

been eating sooo much pesto lately

i am.. a maven (Matt P), Tuesday, 20 August 2013 03:25 (ten years ago) link

Back when I had it on a south-facing fire escape and I didn't water in the morning before work, it would be so droopy by 7pm that it seemed like it had never had a phloem or xylem in its life, but with water would perk up before dark. Always was healthy that way.

Tottenham Heelspur (in orbit), Tuesday, 20 August 2013 03:26 (ten years ago) link

I love it in just salads mixed with other greens. I also like it in Mexican hot chocolate.

*tera, Tuesday, 20 August 2013 08:12 (ten years ago) link

one year passes...

pesto is the bomb

marcos, Tuesday, 18 November 2014 17:01 (nine years ago) link

i just had a smoked turkey & pesto sandwich for lunch


difficult-difficult lemon-difficult (VegemiteGrrl), Tuesday, 18 November 2014 21:02 (nine years ago) link

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