cooking with fresh herbs

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I have basil growing in my garden this year and would like to know how to use it fresh for cooking.

-- Patti (trigger@montana.net), July 16, 2001

Answers

Gosh, anything with tomatoes goes good with basil. I didn't plant any this year, so am using dried, which I always sprinkle on my salads. Basil is good on beef, tarragon too.

-- junie beach ('foo@bar.com'), July 16, 2001.

Pesto!!!!Yum! I got the recipe out of Countryside magazine awhile back, but only got it in my head. So here's how I do it.Get the food processor out use the cutting blade , chop up a couple of cloves of elephant garlic, add a big handful of basil, chop, a fitting amount of olive oil, course ground pepper and salt,whirl it a couple of times, parmasan chesse and another whirl. Some recipes call for pine nuts but I wouldn't know a pine nut if it hit me in the eye and if it was any better I couldn't stand it plus it never tastes the same twice. I serve tossed with pasta I hope my lovely recipe will inspire other pesto recipes to be posted. Have a good day Sherry

-- sherry (chickadee259@yahoo.com), July 16, 2001.

My husband is Persian, and one custom of Persians , no matter what part of Iran they are from, is having a basket of greens at the table. The most common ones used by Persians in this country are basil, mint, green onion, watercress and radishes. As they're eating their stew and rice (or whatever-and-rice), they take a small bunch of these greens and eat them between bites. Sort of like a palate-cleanser (you know the sophisticated sorbets that were, or maybe still are, popular in fancy restaurants and food magazines?). I can't eat the big handfuls my husband does, but it really grows on you, and it sure is easier to fix than lemon sorbet. However, I haven't tried it with other than Middle Eastern food, and for many things it may not be so complementary.

-- Leslie A. (lesliea@home.com), July 17, 2001.

A thick slice of of fresh mozzerela, topped with a thick slice of tomato a leaf or two of fresh basil and some balsamic vinegar!

How about a bruchetti with tomato and fresh basil.

I also chopped leaves and put in a salad, and of course there is pesto, pesto and pesto.

Make a huge batch and freeze in ice cube trays. Always on hand for unexpected guest.

Bon Apetite.

-- Cordy (ckaylegian@aol.com), July 17, 2001.


What doesn't go with basil??? I love the smell of it! A cheaper option to the more pricey pine nuts in pesto are raw sunflower seeds. Chop some basil and other herbs up and blend with mayo and cream cheese for a delightfully simple and different sandwich spread. Throw a whack of it in the processor and then freeze the 'puree' for use later like a fresh herb or dry some basil for winter use as a dried herb.

-- Alison in N.S. (aproteau@istar.ca), July 17, 2001.


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