What Can I Make With Fresh Basil?
One of my favorite summer dishes is sliced tomatoes with mozzarella and fresh basil leaves. Every few weeks throughout the summer, I’ll grab a bundle of basil at the grocery store to make this yummy simple salad. The problem is that I only end up using a small portion of the basil. I store the rest in the fridge in some moist paper towels, but I don’t really know what else to make with it. I’ll sprinkle some in pasta sauce, but that’s about it. I usually end up throwing the wilting leaves out before I have a chance to make the tomato basil salad again.
Any ideas on what else I can make with fresh basil?
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July 2nd, 2008 at 1:04 pm
man oh man that sounds DELICIOUS!!
you have turned me into a daily checker of your blog. It’s hot out here right now so this sounds so good…
Thanks for the great recipe… Sorry I’m not much of a cook, thanks for the ideas!!
July 7th, 2008 at 9:51 am
I typically don’t use basil — but that sounds delicious!
Thanks for sharing — I’ll have to try that out!
September 1st, 2008 at 2:51 am
I love basil, but i’ve only really ever had it with pasta or some other italian dishes – but who cares it tastes delicious =)
Regards.
September 3rd, 2008 at 7:38 am
I always top my pasta dishes with freshly cut tomatoes and a little bit of basil. Helps bring out the flavors of the pasta and adds a lovely touch!
October 21st, 2008 at 7:25 am
I make a salad with fresh basil (sometimes I mix in some spinach too), fresh tomatoes and mozzarella cheese – the real stuff that you get in a block. Just cut the cheese into slices or grate it over the tomatoes and basil.
You could also use it to make fresh pesto.
And it’s great just mixed in with your spaghetti too!
March 7th, 2009 at 3:30 am
It´s very delicious, but as an authentic italian I want to add, that in fact we don´t eat it like that. But it´s not so important, it just has to taste good
May 11th, 2009 at 6:41 am
I found this online. Hope you enjoy it:
Bruschetta with Cannellini Beans, Sun-Dried Tomatoes and Basil Recipe
Ingredients:
1 tablespoon thinly sliced garlic
2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
2 tablespoons fresh basil leaves (8 to 10 leaves)
1/3 cup drained sun-dried tomatoes in oil, cut into 1/4-inch slices
1 can (19 oz.) cannellini beans, drained
Lemon juice to taste
Sea salt to taste
Freshly ground pepper to taste
4 slices (1 inch thick) Italian bread
1 clove garlic, peeled
2 oz. ricotta cheese, grated
Directions:
In 10-inch skillet, cook sliced garlic in oil over medium-high heat, stirring occasionally, until lightly browned. Stir in red pepper flakes; cook 10 seconds. Carefully place basil leaves in skillet and cook until leaves are wilted and beginning to crisp. Stir in tomatoes, beans, lemon juice, salt and pepper. Remove from heat; keep warm.
Set oven control to broil. Place bread on cookie sheet. Broil bread with tops 5 inches from heat 3 to 4 minutes on each side until toasted and deep golden brown. Lightly swipe whole garlic clove on one side of bread slices.
Arrange toasted bread on serving platter. Top each piece with some of the tomato-bean mixture, then top with ricotta salata. Serve warm.
Makes 4 servings
Tip: If using sun-dried tomatoes not packed in oil, rehydrate with warm water 10 to 15 minutes; drain well, then slice.