"Herb" of the Month
Basil
Basil, also known as Saint Joseph's Wort, is an herb belonging to the mint family. It is used in cooking and is said has a few health benefits including:
See recipes below for Basil Pesto and Basil Butter.
Basil, also known as Saint Joseph's Wort, is an herb belonging to the mint family. It is used in cooking and is said has a few health benefits including:
- Reducing inflammation
- A potent antibacterial
- Contains 22 calories/100 grams - nutrient-heavy and calorie-light
- Contains compounds that fight the effects of aging
See recipes below for Basil Pesto and Basil Butter.
Basil Pesto by Tori Avei
Makes 8 servings Prep Time: 10 minutes Cook Time: 5 minutes
Ingredients:
• 1/4 cup pine nuts
• 4 cups fresh basil leaves
• Extra virgin olive oil
• 4 cloves roasted garlic (or 2 cloves unroasted)
• 1/2 fresh lemon, juiced (or more to taste)
• 1/2 cup grated pecorino or parmesan cheese (fresh grated is best)
• Salt to taste
Recipe Notes:
You’ll need a food processor or strong blender.
Instructions:
Pesto can be made ahead one day before serving. Cover the pesto with ¼ inch of extra virgin olive oil and refrigerate (no longer than 24 hours).
*Do not add the cheese to the basil mixture until just before you’re ready to serve. This makes the pesto taste fresher.
To freeze pesto: Do not add cheese before freezing. Scrape the pesto into the squares of an ice cube tray and cover with plastic wrap. Freeze the pesto “cubes,” then pop them out and wrap them individually and tightly in plastic wrap. When ready to use, thaw them, add cheese (1 cube of pesto=equivalent amount of cheese) and add them to your favorite pasta or soup.
If you’re serving pesto as a pasta sauce, add a little bit of the pasta cooking water to the pesto to create a more liquid sauce. You can also add butter for creaminess.
Uses for Pesto:
Makes 8 servings Prep Time: 10 minutes Cook Time: 5 minutes
Ingredients:
• 1/4 cup pine nuts
• 4 cups fresh basil leaves
• Extra virgin olive oil
• 4 cloves roasted garlic (or 2 cloves unroasted)
• 1/2 fresh lemon, juiced (or more to taste)
• 1/2 cup grated pecorino or parmesan cheese (fresh grated is best)
• Salt to taste
Recipe Notes:
You’ll need a food processor or strong blender.
Instructions:
- Warm a skillet over medium heat. Add the pine nuts to the skillet. Stir them continuously until they’re toasted golden brown. Remove from heat.
- Add toasted pine nuts to a food processor along with 4 cups of fresh, clean basil leaves.
- Pulse the nuts and leaves together into small pieces. Scrape the sides of the processor.
- Add 1/3 cup extra virgin olive oil along with the garlic, and lemon juice.
- Process again, scraping the sides periodically, until the mixture becomes creamy.
- Scrape basil mixture into a mixing bowl.
- *Stir in grated cheese…
- …adding more olive oil if desired, to create a smooth paste.
- Some people like a thicker pesto, while others prefer a more liquid pesto for drizzling. If you’d like a more liquid texture, add more olive oil by the tablespoon and stir till you get the texture you want. Add more salt to taste, if needed (taste first, you may not need any if your cheese is on the salty side).
Pesto can be made ahead one day before serving. Cover the pesto with ¼ inch of extra virgin olive oil and refrigerate (no longer than 24 hours).
*Do not add the cheese to the basil mixture until just before you’re ready to serve. This makes the pesto taste fresher.
To freeze pesto: Do not add cheese before freezing. Scrape the pesto into the squares of an ice cube tray and cover with plastic wrap. Freeze the pesto “cubes,” then pop them out and wrap them individually and tightly in plastic wrap. When ready to use, thaw them, add cheese (1 cube of pesto=equivalent amount of cheese) and add them to your favorite pasta or soup.
If you’re serving pesto as a pasta sauce, add a little bit of the pasta cooking water to the pesto to create a more liquid sauce. You can also add butter for creaminess.
Uses for Pesto:
- Thin crust pizza margherita with tomatoes, mozzarella, pesto, and arugula
- Replace traditional red sauce on pasta
- Roasted or grilled fresh vegetable
- Use as a sandwich or panini spread
- Use as a meat marinade—great for chicken
- Dilute with olive oil and drizzle it on your favorite salad
- Mix into mayonnaise to create an herbed basil mayo spread
- Stir into soup for added flavor
- Add to a vegetable omelet
- Mix into a fresh heirloom tomato salad.
Basil Butter c/o Fine Cooking Yields 1/2 cup seasoned butter.
Basil butter is especially delicious made with sweet basil. I keep it on hand for adding a touch of basil flavor to just about anything. Try stirring it into hot pasta, polenta, or mashed potatoes; tossing it with cooked vegetables; melting it over grilled meats; or serving it softened, with bread. This recipe can easily be doubled.
Ingredients:
In a bowl, combine the butter, basil, garlic, lemon zest, white pepper, and 1/2 tsp. kosher salt and mash with a spoon until well combined.
Use immediately as a spread for corn on the cob, grilled vegetables, or dinner rolls. Or use plastic wrap to shape the basil butter into a log, tightening the ends as if it were a sausage. Refrigerate until very firm. Slice into 1/4-inch-thick coins and melt over just-off-the-grill chicken or pork cutlets, fish fillets, or vegetables.
Make Ahead Tips
The butter will keep in the refrigerator for up to two weeks or in the freezer for a month.
Basil butter is especially delicious made with sweet basil. I keep it on hand for adding a touch of basil flavor to just about anything. Try stirring it into hot pasta, polenta, or mashed potatoes; tossing it with cooked vegetables; melting it over grilled meats; or serving it softened, with bread. This recipe can easily be doubled.
Ingredients:
- 1/2 cup unsalted butter, softened at room temperature
- 1/2 cup finely chopped sweet basil
- 1 tsp. minced garlic
- 1/2 tsp. freshly grated lemon zest
- 1/2 tsp. ground white pepper
- Kosher salt
In a bowl, combine the butter, basil, garlic, lemon zest, white pepper, and 1/2 tsp. kosher salt and mash with a spoon until well combined.
Use immediately as a spread for corn on the cob, grilled vegetables, or dinner rolls. Or use plastic wrap to shape the basil butter into a log, tightening the ends as if it were a sausage. Refrigerate until very firm. Slice into 1/4-inch-thick coins and melt over just-off-the-grill chicken or pork cutlets, fish fillets, or vegetables.
Make Ahead Tips
The butter will keep in the refrigerator for up to two weeks or in the freezer for a month.
