Does anyone else love basil?
I love summer produce for so many reasons and fresh herbs are on that list! I love the smell of fresh basil when it's just sitting on the counter. While I haven't been too successful at growing my own this year (I truly have a blue thumb, I think), we've gotten a bunch in our CSA pick-up. While I look for new ways to use it, here are 2 of my favorite recipes that I come back to all the time! Both are simple and easy to make. And with all recipes I'll ever post, they are not my original ideas. Both of these came from the cookbook I've mentioned before, Simply in Season.
Pesto
1 cup packed fresh basil leaves and stems
1-3 cloves garlic (go for 3)
1/3 cup pine nuts, walnuts, or hazelnuts (toasted), although I usually skip the toasting step
3-6 TBSP. Parmesan cheese (go for fresh always!)
1/2 tsp. salt or to taste
2 sprigs fresh parsley (optional, but good)
Finely chop in a food processor. While the processor is running, add 1/3-1/2 olive oil until you make a thick paste. Serve over hot pasta, and remember you only need a little! Pesto is great because you don't need to measure exactly.
You can then use this recipe (or just a jar if you're not up to making your own, to make the following).
Creamy Pesto Pasta
3 TBSP. butter
1/4 cup flour
3 cups milk
Melt butter in a large saucepan. Add flour and cook 3 minutes. Add milk and bring to a boil. Cook gently 5 minutes. (And seriously, pay attention when cooking milk and don't let your kids distract you like I did tonight and ended up with lots of burnt milk on my stovetop when it boiled over!)
1 cup Pesto (the recipe I listed is about 1 cup)
1 tsp. salt
1/4 tsp. nutmeg
Stir into milk mixture and remove from heat. Add 1 pound cooked pasta of choice. Serve with extra parmesan cheese grated on top. YUMMY!
And here's one more simple and great tasting basil dish (with pasta of course!)
Fresh Tomato and Garlic Pasta
4 large garlic cloves, minced
2 pounds tomatoes, chopped and seeded and drained (another great summer special!)
1/2 cup chopped fresh basil
1/4 cup olive oil
1 tsp. salt
Combine and let stand at room temperature for 1-2 hours.
Cook 1 pound of your choice of pasta. Add sauce and serve immediately. Top with grated Parmesan cheese. I've also used fresh mozzarella. It's great either way!
Enjoy!
Anyone else enjoy basil a different way?
