Monday, September 20

When Life Gives You Basil…

This time of year is the perfect excuse for getting creative with the abundance of basil you may have, especially if you have been growing it all summer as some people I know (aka Kathy & Gene). 

I can’t think of a better way to use up basil than making pesto.  It is a delicious condiment that elevates any existing dish or recipe, is easy to make and lasts for months in the freezer so you can have its fresh summery taste all season long.

Of course it is delicious tossed with some whole grain pasta but here are some of my other favorite ways to use pesto:

Bruschetta: slice a baguette, brush with olive oil and cook in a 350 degree oven until toasted, turning once. Spoon pesto over bread and garnish with nothing more than a halved grape or cherry tomato

Soup topper: A spoonful tastes divine on many soups, but I especially like it on a hearty minestrone

Sophisticated eggs: Use as either an omelet filler or swirl into scrambled eggs

Pretty easy mac: Stir into mac n cheese, I like Annie’s Organics brand

Vinaigrette: Mix a couple of spoonfuls with some extra olive oil and a little bit of white balsamic or sherry vinegar to create an amazing salad dressing



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