- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
I have more basil than I can use. What should I do with it?
Posted on 8/27/17 at 1:46 pm
Posted on 8/27/17 at 1:46 pm
Gris Gris thread reminded me that I have more basil than I know what to do with. I made a nice bruschetta for a get together recently, but soon I'm going to have to find a way to utilize the rest. Dry some? Make pesto and freeze? Ideas?
9
Posted on 8/27/17 at 2:06 pm to Degas
Making pesto and freezing sounds like a good use to me.
Posted on 8/27/17 at 2:16 pm to Degas
Cucumber, basil, and lime gin gimlet
Posted on 8/27/17 at 2:46 pm to Gris Gris
When is Ina ever going to use the bad olive oil?
Posted on 8/27/17 at 3:03 pm to Degas
I always wondered how grocery stores can sell basil for a couple dollars for several leaves when most people i know have more than an insane amout in their back yard.
Maybe i shouls sell mine?
Maybe i shouls sell mine?
Posted on 8/27/17 at 3:04 pm to Degas
Blach, shock, and IQF! Then put in zip bags. You can add this to red sauce, make pesto, puree with oil to make basil oil, etc.... The flavor will be preserved.
Posted on 8/27/17 at 3:08 pm to Degas
I do well making Pesto and freezing it.
Have 38 plants this year.
Have 38 plants this year.
Posted on 8/27/17 at 3:21 pm to Degas
quote:
When is Ina ever going to use the bad olive oil?
Posted on 8/27/17 at 3:23 pm to Minnesota Tiger
quote:
Have 38 plants this year.
That's a pasture full of basil! I think I have 8 plants of the common basil, 4 of the purple and 4 of the thai and they're tall and full.
What recipe do you use for your pesto?
Posted on 8/27/17 at 3:32 pm to ksayetiger
quote:
I always wondered how grocery stores can sell basil for a couple dollars for several leaves when most people i know have more than an insane amout in their back yard.
Ten years ago everyone wanted Meyer Lemons and Calandros would buy anyone's local and turn around and sell them for a big markup and everyone waited for them. Now you won't find them in the stores because everyone has a tree. I had over 500 lemons on one tree and I have three more smaller trees.
Basil has taken off in popularity much the same and a lot more people are growing it these days.
I make large amounts of pesto, freeze in ice cube trays then in gallon ziplock. I also give a bunch away. In addition to pasta add it to baked potatoes, chicken, watermelon and tomatoes, lamb or pork chops.
Basil, Parmesan, salt, pepper, garlic and pine nuts. I don't roast my pine nuts because I like the little bite.
Use pecans and pecan oil, use pistachios or walnuts too. Add sundried tomatoes or roasted red peppers to it .
Posted on 8/27/17 at 3:37 pm to Gris Gris
quote:
I made two quarts of pesto last night and still didn't make a dent in all the basil I have
Sweet jesus
Posted on 8/27/17 at 4:17 pm to Degas
pad kra pao
mmmmmmmmm good
mmmmmmmmm good
This post was edited on 8/27/17 at 4:18 pm
Posted on 8/27/17 at 6:57 pm to Gris Gris
Pack food processor with clean basil leaves. Add peeled garlic cloves to taste (I use a lot). Turn it on and add oil as shes goes, until it gets a slightly fluid consistency. Then add parmesan. Process until desired consistency. I add pine nuts at the end if I can get them at a decent price. (Not often!)
Posted on 8/27/17 at 8:43 pm to Degas
We wind up drying a lot of our basil. You can chiffonade it and freeze it in ice cubes, then thaw them and use it from frozen. Not quite as good as fresh, but a lot cheaper than the grocery.
Posted on 8/27/17 at 9:39 pm to HoustonGumbeauxGuy
quote:Good suggestion, but that utilizes Asian basil, which is completely different. It has an anise flavor to it as opposed to American basil fyi.
pad kra pao
Posted on 8/28/17 at 9:39 am to Degas
Holy basil is strong no doubt. You should be able to triple the amount of American and come close?
Posted on 8/28/17 at 9:58 am to Degas
dry and grind it
Posted on 8/28/17 at 12:59 pm to Gris Gris
quote:woah! And how long will it take you to go through that?
I made two quarts of pesto last night
Op my vote is pesto but many have stated that already. I will say it's always disheartening watching people pay too much for basil in the grocery story when it's so easy to grow. We sell a tub of it and a plant... and I always tell people to get the plant and grow it themselves. Even if it only grows one more batch, it's a better bargain
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News