Deanna
08-22-2004, 06:25 PM
This summer I've really been enjoying the little Farmer's Market in my suburb (just south of Kansas City). One of the "farmers" has an especially neat selection of squashes, heirloom tomatoes, several varieties of chili peppers, and basil, basil, basil!
I asked him how best to store and preserve the fresh basil for use this winter. He produced a typed sheet of recipes and storage information, which I'm going to share with you here. I hope some will find this information useful.
P.S. I can't wait to try the Tomato-Basil Cream Sauce (granolagirl?) It's very similar to a quick sauce I make using olive oil, garlic, diced fresh tomatoes, salt, pepper, and fresh basil. Toss with pasta and freshly grated parmesan cheese. A great 10-minute summer meal!
BASIL
Basil is a popular herb favorite of many. There are over several dozen varieties. Basil can be frozen, dried, or preserved in oil or vinegar. Freshly picked basil should be stored on your counter top in a glass of water, not in the refrigerator. Basil combines well with other herbs and gives flavor to many dishes.
Basil Puree...
4 Tbl. olive oil
4 cups washed and dried basil leaves
Blend until pureed. Transfer to clean jar. Store in refrigerator. Each time you use it stir and then top with a thin layer of oil. It will keep one year by doing this. This is good on grilled chicken or fish, stirred a little into soups or mixed with sun dried tomatoes and broiled on bread. Use thinly as a spread on a sandwich.
Pesto...
2 cups basil leaves
2 garlic cloves (crushed)
2 oz. pine nuts (may substitute pecans or walnuts)
1/2 cup Parmesan cheese
1/2 cup olive oil
Place basil, garlic, and nuts in food processor; grind into a paste. Add the cheese and grind until thoroughly blended. With the machine running slowly add the oil. This can be frozen in ice trays or small containers to portions needed in recipes. For a fast dish use a tablespoon of pesto in about 2 or 3 cups cooked pasta.
Pasta Basil Salad...
Cook desired amount of pasta. Drain and add:
2 diced tomatoes
One thinly sliced onion
One thinly sliced cucumber
1/2 cup cut basil leaves (or 2 Tbl. basil pesto)
1/3 cup plain yogurt
3 Tbl. mayonnaise
salt and pepper to taste
Combine all ingredients and serve immediately or cover and refrigerate.
Pesto Chicken with Garlic Sauce...
4 skinless boneless chicken breasts
1/2 cup basil pesto
1/2 cup buttermilk
1 cup wheat Chex or bread crumbs
4 cloves garlic (unpeeled)
1/2 cup fat-free mayonnaise
1/2 c evaporated skim milk
1/2 tsp. pepper
2 Tbl. lime juice
Pound chicken breasts to flatten. Spread 2 Tbl. pesto on each breast, roll and seal with a toothpick. Dip chicken in buttermilk and then coat with cereal or bread crumbs.
Preheat oven to 350°. Place chicken and garlic cloves on a baking sheet coated with oil. Remove garlic cloves after 30 minutes (it will be used in the sauce.) Cook chicken another 15 minutes or until tender.
To prepare sauce: Combine mayonnaise, milk, lemon juice and pepper. squeeze roasted garlic into sauce and cook over low heat stirring constantly until warm. Place cooked chicken on a plate and pour sauce over the meat. Makes 4 servings.
I asked him how best to store and preserve the fresh basil for use this winter. He produced a typed sheet of recipes and storage information, which I'm going to share with you here. I hope some will find this information useful.
P.S. I can't wait to try the Tomato-Basil Cream Sauce (granolagirl?) It's very similar to a quick sauce I make using olive oil, garlic, diced fresh tomatoes, salt, pepper, and fresh basil. Toss with pasta and freshly grated parmesan cheese. A great 10-minute summer meal!
BASIL
Basil is a popular herb favorite of many. There are over several dozen varieties. Basil can be frozen, dried, or preserved in oil or vinegar. Freshly picked basil should be stored on your counter top in a glass of water, not in the refrigerator. Basil combines well with other herbs and gives flavor to many dishes.
Basil Puree...
4 Tbl. olive oil
4 cups washed and dried basil leaves
Blend until pureed. Transfer to clean jar. Store in refrigerator. Each time you use it stir and then top with a thin layer of oil. It will keep one year by doing this. This is good on grilled chicken or fish, stirred a little into soups or mixed with sun dried tomatoes and broiled on bread. Use thinly as a spread on a sandwich.
Pesto...
2 cups basil leaves
2 garlic cloves (crushed)
2 oz. pine nuts (may substitute pecans or walnuts)
1/2 cup Parmesan cheese
1/2 cup olive oil
Place basil, garlic, and nuts in food processor; grind into a paste. Add the cheese and grind until thoroughly blended. With the machine running slowly add the oil. This can be frozen in ice trays or small containers to portions needed in recipes. For a fast dish use a tablespoon of pesto in about 2 or 3 cups cooked pasta.
Pasta Basil Salad...
Cook desired amount of pasta. Drain and add:
2 diced tomatoes
One thinly sliced onion
One thinly sliced cucumber
1/2 cup cut basil leaves (or 2 Tbl. basil pesto)
1/3 cup plain yogurt
3 Tbl. mayonnaise
salt and pepper to taste
Combine all ingredients and serve immediately or cover and refrigerate.
Pesto Chicken with Garlic Sauce...
4 skinless boneless chicken breasts
1/2 cup basil pesto
1/2 cup buttermilk
1 cup wheat Chex or bread crumbs
4 cloves garlic (unpeeled)
1/2 cup fat-free mayonnaise
1/2 c evaporated skim milk
1/2 tsp. pepper
2 Tbl. lime juice
Pound chicken breasts to flatten. Spread 2 Tbl. pesto on each breast, roll and seal with a toothpick. Dip chicken in buttermilk and then coat with cereal or bread crumbs.
Preheat oven to 350°. Place chicken and garlic cloves on a baking sheet coated with oil. Remove garlic cloves after 30 minutes (it will be used in the sauce.) Cook chicken another 15 minutes or until tender.
To prepare sauce: Combine mayonnaise, milk, lemon juice and pepper. squeeze roasted garlic into sauce and cook over low heat stirring constantly until warm. Place cooked chicken on a plate and pour sauce over the meat. Makes 4 servings.