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How to Cultivate Basil or “The Herb of Love”©
By Arlene Wright-Correll
When visiting the UK, I discovered it was almost impossible to buy fresh basil. The Latin name for Basil is Ocimum Basilicum Basil is not only fragrant and aromatic, it is a valued kitchen herb and very easy to grow. Today, basil is not only used as a food flavoring, but also in perfumery, incense and herbal holistic remedies.
Many cooks keep Basil growing year round in a pot on their kitchen window ledge. Today, it is easy to get year round in most grocery stores. Fresh basil leaves should be layered in damp paper towels inside a plastic bag and refrigerated up to four days. For basil with stalks attached, place in a glass of water and cover with a plastic bag secured to the glass. Store in the refrigerator, changing water daily, and use within a week. Do not wash the leaves until you are ready to use them.
Fresh basil is the perfect candidate for freezing, either whole or chopped. Blanch whole leaves for two seconds, plunge into ice water, pat dry and place in airtight bags in the freezer. Flavor will be stronger if you don’t thaw before using. Another option is to put whole or chopped fresh leaves in an ice cube tray and cover with water or broth before freezing. Once frozen, pop the cubes out into an airtight bag. Use the cubes in soups, stews or sauces. Basil and oil paste can also be frozen. Frozen basil should be used within four months
Basil is readily available in dried form, but it cannot compare in flavor to fresh basil. Dried basil should be stored in a cool, dark place away from heat and light. Dried herbs lose their potency within six months, even under the best conditions. Bear in mind that dried basil can easily have been sitting on your grocer’s shelf for months by the time you buy it. So unless you use copious amounts and go through it quickly, it’s best to buy small amounts so you can use it up faster. When dried, basil loses much of its intensity.
However, Basil is an annual plant and takes only 10 weeks to grow. Native to southern Asia and islands of the south Pacific, this tender annual is primarily grown for its aromatic leaves which are used fresh or dried to liven up numerous culinary dishes. In much warmer climates, Basil is considered a tender perennial. Let some flowers remain on a few plants if you live in a warm climate and want your basil to self-sow.
Gardeners, like me, plant Basil among tomatoes to help repel hornworms. Basil can fall prey to numerous fungi in cool soil. Whether you sow seeds or set in transplants, make sure the ground has warmed thoroughly.
Basil can be used fresh or dried. The clove-like aroma and flavor is a wonderful seasoning in tomato dishes, soups, sauces, poultry, fish and herb butter. Leaves can be preserved by hanging the foliage upside down in small bunches and air drying in a warm, dry, well ventilated room for a week or so. Foliage can also be dried by spreading flat on a drying rack under the same conditions. I lay my basil on cookie sheets and put in the oven at 225∞ for 5 to 8 minutes. Once the basil is thoroughly dried, strip the leaves from the stems and store whole or ground in an air tight container away from heat sources and bright light. If stored properly, it should keep for about a year. If any sign of moisture occurs, empty the container and repeat the drying process.
Freezing is another method of preserving basil. Freeze in small quantities by storing in small plastic bags or chop up the leaves into small pieces and place in ice cube tray compartments topped off with a little water. Properly frozen herbs should be used within a year.
There are many types of Basil and here are a few of them:
Sweet Basil (Ocimum basilcum) – the most popular variety in the US used in Italian style dishes and salads. It grows to a height of 75cm (2ft 6in)
Lemon basil (Ocimum citriodorum) – mild lemon flavor, commonly used with fish. Fine leaved plant with distinct lemon fragrance. Use in potpourri, iced teas, salads or other dishes. It grows to a height of 30cm (12in).
Purple Basil (Ocimum basilcum purpurea) – similar to sweet basil, but with purple leaves. One of the more tender varieties. It grows to a height of 75cm (2ft 6in)
Red Rubin Basil (Ocimum basilcum) – similar to sweet basil but very darkly colored leaves. A much deeper colour than purple basil. It grows to a height of 75cm (2ft 6in)
Spicy Globe – O. basilicum, 8″-10″. Use green foliage in many dishes as well as a nice edging or border because of small, compact plant size.
Lettuce Leaf Basil – O. crispum, 15″. Produces large, crinkled green leaves which have a sweeter flavor than other varieties. Very vigorous grower.
Opal Basil – O.b. ‘Purpurescens’, 12″-18″. A very versatile variety that has red-purplish foliage and pink flowers. Use ornamentally in most garden settings, fresh floral arrangements or herb vinegars. O.b. purpurescens ‘Minimum’ is the compact variety.
Cinnamon Basil – Ocimum sp., 18″. From Mexico. This variety offers dark green shiny leaves and pink flowers. This can grow into a large bush. The flavor and fragrance in both foliage and flowers is very spicy. Use in dried arrangements, potpourri, vinegars and jellies.
‘Siam Queen’ Thai Basil – O.b. ‘Siam Queen’, 24″-36″. Siam Queen is an upright, well-branched plant with flavor and fragrance distinctly different from other basils. Excellent for Asian and Indian cuisine; highly decorative with purple stems and flowers.
Licorice Basil Unique Licorice Scent! This is a great plant for potpourri and seasoning.
Anise-like flavor lends a nice touch to tomato dishes. Easy to grow and similar in looks to Cinnamon basil, but plants are taller, and the leaves and flowers paler in color. Not quite as hardy as cinnamon.
Anise Basil Ocimum basilicum ‘Anise’ Family Lamiaceae
This is somewhat lanky growing basil with a sweet licorice flavor. It grows to 30 inches and has pinkish whorls of flowers. It is also called Licorice Basil. The licorice flavor is combined with a “clove” taste. It is easily grown from seed and may even reseed itself in the garden. Give it full sun and moist but well drained soil. Pick frequently to encourage dense foliage.
Holy basil (krapau) is something special. It is used in religious ceremonies in India and in the Greek Orthodox Church. Its haunting, delicate aroma enhances any scent oriented garden and is wonderful tucked into bouquets or dried for potpourris.
Basil can easily be grown in pots all year round.
Basil has been cultivated for over 2000 years and it symbolizes love. At one time young girls would place some on their windowsill to indicate they were looking for a suitor. In Tudor times, small pots of this were given by farmers’ wives to visitors as parting gifts. It is also reputed that any man will fall in love with a woman from whom he accepts some basil from as a gift.
In ancient Rome, the name for the herb, Basilescus, referred to Basilisk, the fire breathing dragon. Taking the herb was thought to be a charm against the beast. With this in mind, it is interesting that today basil is used as an antidote to venom. The Greeks also had great respect for Basil; their word for it meaning royal or kingly. It was believed that only the king himself should harvest this herb, and only with the use of a golden sickle.
Once my Basil seeds have sprouted and I have thinned out, I wait until they are about 6 inches or so tall, then I prune my basils by cutting them back to just above the bottom two sets of leaves. This early pruning may seem drastic, but it actually stimulates growth. Depending on the weather and how quickly the plants are growing, I prune the plants back again to just above the bottom two sets of leaves about every four weeks, or sooner if they show any sign of flowering.
It is important to keep basils cut back so you have a continual harvest of fresh leaves throughout the season. If you are diligent about pruning your plants, you should get 15 to 25 cups of leaves from each plant per season. It is also important not to let the plants slated for culinary use flower, or the leaves will begin to taste bitter.
Most garden centers sell transplants of basil (typically the Italian varieties bred for culinary use) in the spring. But to get the most interesting varieties, I start mine from seed indoors, four to six weeks before you plan to transplant them into the garden. Sprinkle the seeds on the surface of a soil less medium in small flats or seed-starting pans and cover them with plastic wrap. Keep the flats warm but out of direct sun.
When the first seed sprouts, remove the plastic and place the flat either in direct light or 2 to 3 inches below grow lights. Since basil seedlings cannot tolerate over-watering, don’t water them the first day after removing the plastic, and be careful to allow the growing medium to almost dry out between watering.
As the plants grow, feed them with a liquid fertilizer once a week. When the seedlings have developed their first set of true leaves, usually two to three weeks after germination, Transplant them into 2- or 2-1/2-inch pots. Two to three weeks later, begin hardening off the plants, which means putting them outside during the day when temperatures are warmest to get them used to outdoor temperatures and weather. Eventually leave them outside overnight, but only when you are sure there won’t be any frost.
Cooking with basil is endless. Most Italian recipes of any kind may call for basil, everything from sauces to soups. My favorite use of basil is in Pesto.
Over the years I have collected many recipes for Pesto and here are some that we consider very tasty in our home. Remember to discard the stems of the basil as they tend to make your Pesto bitter.
Many of these recipes call for a food processor. When I first started out as a homemaker in the early 50ís this was an expensive item. However, now the small ones can be obtained as low as $4.50 in some bargain stores to $12.00 such as the mini chopper shown on the right.
The large ones, such as the one shown on the left, start around $19.95 and go up. Mine cost $29.95 and was purchased in the early 90ís. I do not know how I got along without one. However, they are not necessary, just terribly convenient. eBay always has tons of them for sale and some of them start as low as 99 cents!
Speaking of convenient, I live quite a distance from a grocery store and sometimes it is not convenient for me to have fresh garlic on hand. However, I always have a jar of minced garlic around and all these recipes have been satisfactory using the prepared minced garlic.
Many of these recipes call for cheese of various kinds. I am including a little information about the types of cheese one would use in making Pesto.
Parmesan cheese
[PAHR-muh-zahn]
This hard, dry cheese is made from skimmed or partially skimmed cow’s milk. It has a hard, pale-golden rind and a straw-colored interior with a rich, sharp flavor. There are Parmesan cheeses made in Argentina, Australia and the United States, but none compares with Italy’s preeminent Parmigiano-Reggiano, with its granular texture that melts in the mouth. Whereas the U.S. renditions are aged 14 months, Parmigiano-Reggianos are more often aged 2 years. Those labeled stravecchio have been aged 3 years, while stravecchiones are 4 years old. Their complex flavor and extremely granular texture are a result of the long aging. The words Parmigiano-Reggiano stenciled on the rind mean that the cheese was produced in the areas of Bologna, Mantua, Modena or Parma (from which the name of this cheese originated). Parmesans are primarily used for grating and in Italy are termed GRANA, meaning “grain” and referring to their granular textures. Pre-grated Parmesan is available but doesn’t compare with freshly grated. Both domestic and imported Parmesans are available in specialty cheese stores, Italian markets and many supermarkets. Legend has it that near the town of Parma, Italy, there was a mountain made entirely of grated parmesan cheese. Atop the mountain, a community of macaroni makers prepared hot pasta, bathed it in butter and rolled it down the mountain to the hungry people waiting below. Unfortunately, this delicious story is just a legend.
In reality, Parmesan is one of the oldest Italian cheeses. It was developed about 2000 years ago in the castled city of Parma
Asiago cheese. Asiago cheese [ah-SYAH-goh]
A semi-firm Italian cheese with a rich, nutty flavor. It’s made from whole or part-skim cow’s milk and comes in small wheels with glossy rinds. The yellow interior has many small holes. Young Asiago is used as a table cheese; aged over a year, it becomes hard and suitable for grating. (Asiago is hard with a crumbly texture, and its flavor is reminiscent of sharp Cheddar and Parmesan. It is perfect for the table, grated on salads, and in soups, pastas, and sauces.)
Romano cheese
[roh-MAH-noh]
There are several different styles of Romano cheese, all of which take their name from the city of Rome. Probably the best known is the sharp, tangy pecorino Romano, made with sheep’s milk. Caprino Romano is an extremely sharp goat’s-milk version, vacchino Romano a very mild cow’s-milk cheese. Most U.S. Romanos are made of cow’s milk or a combination of cow’s milk and goat’s or sheep’s milk. In general, the pale yellow Romano is very firm and mostly used for grating.
An Authentic Pesto
12 Walnuts, shelled
2 tbsp Pine nuts
1 tsp coarse salt
4 (or 5) black peppercorns
3 Garlic clove(s)
4 tbsp Butter
3 c Basil leaves
4 oz Grated Parmesan cheese
4 oz Grated Romano cheese -or added Parmesan cheese
1 Ω c Olive oil
Place all ingredients except black peppercorns in food processor and grind very fine. Add remaining olive oil and blend a few seconds until very smooth. I like this recipe very much. It is nice to use as a topping for a Pesto Pizza, or Pesto Focaccia or a sauce for my favorite ricotta and spinach Tortelloni
Asian Pesto
1 c Oil
Ω c Peanuts
2 small Green Chile peppers, — seeded
1 tbsp Ginger, chopped
4 ea Garlic cloves
1 Ω c Basil leaves
ª c Mint leaves
ª c Cilantro leaves
3 tbsp Lemon juice
1 Ω tsp Salt
1 tsp Sugar
Heat oil in a small skillet until nearly smoking, then remove from the heat and add the peanuts. Allow to sit until lightly browned. Remove the nuts with a slotted spoon and drain, reserving the oil. Put the peanuts in a food processor or blender and blend to a rough paste. Add the chilies, ginger and garlic and continue to blend, Add the herbs and a little of the reserved oil, and continue to blend. Add the salt, sugar and lemon juice, and blend until the herbs are very finely minced. Transfer the mixture to a serving bowl and
Stir in the remaining oil. Serve along side warm or cold noodles, and allow each eater to spoon sauce to taste over a helping of noodles.
Basil Pesto Sauce for Pasta
12 oz Linguine or Pasta of your choice
1 & ª c Chopped fresh basil packed
1/3 c Chicken stock or water
2 tbsp Roasted pine nuts
2 tbsp Parmesan cheese
3 tbsp Olive oil
1 tsp Crushed garlic
1. Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl.
2. In food processor, puree basil, stock , pine nuts, cheese, oil and garlic until smooth. Pour over pasta and toss.
Tips: refrigerate sauce up to 5 days ahead, or freeze up to 6 weeks.
Basil Sunflower Seed Pesto
4 c coarsely chopped fresh basil leaves
1 c Un-hulled raw sunflower seeds
Ω c Olive oil
1 c Freshly grated Parmesan
2 tbsp Sweet butter, softened
2 cloves Garlic, crushed
In a blender in batches or in a food processor puree the basil with the sunflower seeds, the oil, the Parmesan, the butter, the garlic, and salt to taste. Transfer the pesto to a small bowl and lay plastic wrap directly on the surface to prevent discoloration. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 Ω cups.
To use the pesto: For every pound of dried pasta cooking in a kettle of boiling salted water, stir together in a heated serving bowl 3/4 cup pesto and 2/3 cup hot pasta cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture with lemon juice, salt, and pepper to taste.
Blender Pesto
2 c Basil leaves, fresh packed
Ω c Oil, olive
2 tbsp Pine nuts
2 ea Garlic cloves; peeled
1 tsp Salt
Ω c Cheese, parmesan; grated
2 tbsp Cheese, Romano; grated
3 tbsp Butter
Put the basil, olive oil, pine nuts, garlic cloves and salt in the blender or food processor, and mix at high speed. Stop from time to time and scrape the ingredients down toward the bottom with a rubber spatula. When the ingredients are evenly blended, pour into a bowl and beat in the two grated cheeses by hand. (This is not much work, and it results in a more interesting texture and better flavor than you get when you mix in the cheese in the blender.) When the cheese has been evenly incorporated into the other ingredients, beat in the butter (softened to room temperature). Before spooning the pesto over pasta, add to it a tablespoon or so of the hot water in which the pasta has been cooked.
Note: Pesto freezes very well, so you can make as much of it as you can when basil is in season. (Basil is also very easy to grow, and produces a lot). Spoon each serving
(About 3 Tbsp) into small muffin tins and freeze. Or place “dollops” of it on a cookie sheet and when frozen, pop out cubes or pop off the “dollops” and put in plastic bags. This way, if you are just cooking for yourself, or for more, it’s always available.
Cashew Parsley
3/4 c Cashews
lots of basil-( about 6 T dried, probably a cup or two fresh chopped)
a few Tbsp olive oil
3 cloves garlic
Parmesan or Romano cheese, about 1/2 cup grated. Grind it all up in a food processor. You may want to add some water or a few drops of olive oil to get the right consistency, but you may not w/ fresh basil. Serve on pasta (This is great for a tortellini salad. Works well cold or hot.)
Green Olive Pesto
I Ω cups large or jumbo green olives, — such as ascolane,= pitted
Ω red onion, — finely chopped
ª cups pine nuts
1 clove garlic, — thinly sliced
Ω cup extra virgin olive oil, — give or take I ounce
In a food processor, combine olives, onion, pine nuts and garlic and blend I minute. With motor running, slowly pour in olive oil until a thick, smooth paste is formed texturally resembling rough BÈchamel. Allow to stand 1/2 hour before using.
Yield: 2 Ω cups
HANDMADE PESTO
æ cup pine nuts — coarsely chopped
5 cups basil leaves — chilled and perfectly dry
6 small garlic cloves — quartered
1/3 cup Parmesan cheese — freshly grated
æ cup extra-virgin olive oil — plus more for sealing
Kosher salt
Pepper freshly ground
1. Preheat the oven to 400∞
2. Macadamia nuts (6 ounces) may be substituted for the pine nuts. Toast the nuts on a baking sheet for about 4 minutes, or until lightly browned.
3. Coarsely chop the basil leaves. In a large mortar, combine the basil and garlic and pound to a coarse paste. Add the nuts and pound until a smooth paste forms. Stir in the Parmesan, then 3/4 cup of the olive oil. Transfer the pesto to a bowl and season with salt and pepper. Smooth the surface and pour a little olive oil on top to seal.
Notes: Pounding the ingredients in a mortar produces a pesto of incomparable texture: silky basil leaves and olive oil bind coarser bits of garlic and Parmesan. MAKES ABOUT 1 1/2 CUPS
Nutty Basil Pesto
1 servings
5 c Basil leaves; tightly packed and coarsely chopped
Ω c Pine nuts
æ c Olive oil
2 tbsp Miso, brown rice
3 tbsp Lemon juice; freshly squeezed
3 Garlic cloves; peeled
Put all the ingredients into a food processor fitted with the metal blade, and process until smooth.
This is great served on crackers or crostini.
Pesto Sauce Deluxe
3 cups fresh basil leaves
3 garlic cloves — minced
2 tablespoons grated Parmesan cheese
1 cup black walnuts — chopped
1 cup olive oil
Black pepper
* The cheese is optional but, if using, use a hard cheese and grate. Use a food processor for easiest preparation.
Chop basil leaves in food processor or blender until finely chopped. Mix the basil with chopped walnuts, minced garlic and cheese in the processor or blender. While machine is running, slowly pour in a thin stream of oil. Continue blending until desired consistency. Add black pepper.
PESTO SAUCE, WINTER STYLE
5 large Cloves Garlic
1 Bunch Parsley
1 Ω c Olive Oil
2 tbsp Dried Basil
2 oz Bottle Pignoli (Pine Nuts) or A Small Package Of Fresh Pignoli
4 of Parmesan Cheese, Grated (Plus More For Dusting Pasta)
Ω tsp Salt
Peel and cut up the garlic cloves. Rinse the parsley and remove the stems. Shake dry. Add everything to the blender in the order given. Blend on high until the sauce is smooth. Refrigerate, covered, until needed. This makes enough sauce for 2 lbs of pasta or 8 servings.
NOTES: You will need extra grated Parmesan cheese to sprinkle over the pasta that
you have added the sauce to. Do this just before serving.
Leftover sauce freezes well. Use to flavor soups, or on broiled meat or fish, or as a spread on toasted French bread.
PESTO TOSCANO (TUSCAN PESTO)
18 oz Fresh kale
2 Garlic cloves, minced
1 tsp Salt
æ c Olive oil
Wash the kale well in cold water & pat it dry. Cut away the ribs & stem of the kale, leaving only the leafy greens. Combine all the ingredients in a food processor & process to form a thick paste. This will keep in the refrigerator for 5 or 6 days. VARIATION: For a mellower & less robust flavor, blanch the kale in boiling water for 3 to 5 minutes. This serves 12 as an appetizer on crostini.
PESTO WITH PARSLEY DILL & BASIL LEAVES
12 oz Spaghettini
2/3 c Parsley leaves, packed
1 c Basil leaves, packed
1/3 c Fresh dill
ª c Olive oil
1/3 c Chicken stock
3 tbsp Parmesan cheese
2 tsp Crushed garlic
2 tbsp Pine nuts toasted
1. Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl.
2. In food processor, puree parsley, basil, and dill leaves, oil, stock, cheese and garlic until well combined, approximately 30 seconds. Pour over pasta. Sprinkle with pine nuts and toss. You can refrigerate up to 3 days or freeze up to 6 weeks.
PESTO (BASIL SAUCE)
1 c Basil leaves
2 tsp Garlic, minced
Ω c Olive oil
2 tbsp Pine nuts, chopped
1/8 tsp Salt
Freshly ground black pepper
Puree all the ingredients in a blender or in a food processor. For the purist you want to do it the traditional way, pound the basil leaves, garlic, salt & nuts together with a mortar & pestle & then beat in the olive oil. Use in soups or toss with hot pasta & serve as a main dish. Smaller quantities make an ideal appetizer. Will keep in the refrigerator or will freeze.
SPUR-OF-THE-MOMENT PESTO
Yield: 6 servings
1 Ω c Basil, globe, fresh
1 Ω c Basil, holy (krapau)
3 Garlic clove
2 tsp Chives; chopped
1 Ω c Olive oil
1 c Parmesan; grated
1 tsp Salt
Ω tsp Pepper, black
Ω c Pecan pieces
1 c Chicken, leftover; minced
2 Anchovy fillets (optional, but a nice addition)
In a blender or food processor combine the basils, garlic, chives, cheese, anchovies, salt, pepper, and Ω cup of the olive oil. Blend at low speed until a puree consistency is achieved. Drizzle in the remaining oil, blending at low speed until the oil is completely incorporated. Add the chicken and process no more than five seconds. Add the pecans and process no more than another five seconds; the chicken and pecans should still be identifiable. Serve as a sauce for pasta salad or hot pasta.
SUN DRIED TOMATO PESTO
1 c Sun-dried tomatoes in oil
æ c Cup grated Parmesan cheese
Ω c Walnut pieces
2 large Garlic cloves — halved
ª tsp Salt
ª tsp Freshly ground pepper
1/3 c warm olive oil
To make 2 cups of pesto: Position knife blade in food processor bowl; add tomatoes, and pulse 2 or 3 times or until tomatoes are chopped. Add Parmesan cheese and next 4 ingredients. Top with cover and process until smooth. With processor running, pour warm oil through food chute in a slow, steady stream, processing until combined. Use immediately, or place in an airtight container, and refrigerate up to 1 week. Serve over hot pasta.
If one wonders what one can use Tomato pesto for try some of these suggestions.
1. Stir 1/4 cup pesto into one 8-oz. carton of sour cream for an instant and delicious dip for vegetables.
2. Try pesto as an omelet filling. Spoon about 2 tablespoons of the sauce over half of a three-egg omelet; fold omelet over, and serve.
3. Stir 3 tablespoons pesto into Ω cup softened unsalted butter. Serve the pesto butter as bread spread, or toss it with hot vegetables. It also makes a great topping for a baked potato.
Sweet Basil Pesto
2 Cups Basil washed well, picked
1 Cup Spinach washed well, picked
ª Cup chopped Garlic
Ω Cup grated Parmesan Cheese
ª Cup Pine Nuts
2 Cups Olive oil
1 Cup Corn oil
1 tsp Salt
1 tsp Black Pepper
Blend all ingredients in a blender adding cheese in slowly at the end.
Pesto can be used for many items??? Toss with pasta and grilled vegetables for a light summer dish??? Baste Salmon and grill it on a BBQ or marinate your chicken with lemon and Pesto, and then sautÈ or grill??? Fold a small amount of Pesto into mayonnaise and add a different twist to your sandwich or salads.
Any variation of Pesto can be made by simply omitting Basil and substituting another herb such as dill, sage, etc. yield 1 QT
Three Herb Pesto
2 garlic cloves coarsely chopped
1 cup firmly packed fresh basil leaves
1 cup firmly packed fresh Italian parsley leaves
1 cup firmly packed fresh mint leaves
Ω cup toasted pine nuts — cooled
Ω cup freshly grated parmesan
salt and freshly ground black pepper
æ cups olive oil
In a blender or food processor finely chop the garlic, scraping down the sides with a rubber spatula if necessary. Add the herbs, pine nuts, Parmesan, salt, pepper and olive oil and process until smooth.
Pesto will keep stored in a airtight container and refrigerated for up to one week. Pesto can also be frozen and stored for up to one month. Yield: about 1 Ω cups
RED PEPPER PESTO
1 Serving
3 oz Sun-dried tomatoes
1 1/3 c Sweet red peppers; roast/chop
Ω c Kalamata olive; pitted/chopped
1/3 c Flat-leaf parsley; chopped
1/3 c Basil, fresh; finely chopped
3 Cloves garlic; minced
3 tbsp Olive oil
1 tsp Balsamic vinegar
Fresh-ground black pepper
Salt to taste
Put the sun-dried tomatoes into a bowl and pour boiling water over them just to cover. Leave them to soak for 20-30 minutes.
If using canned peppers, rinse and drain them well, and blot them on paper towels, then chop them pretty finely. Combine them with the chopped Kalamata olives, the chopped fresh herbs, and the minced garlic.
Drain the sun-dried tomatoes, reserving the water, and press them gently in a colander. Pulse them in a food processor until they are finely chopped. (Don’t use the food processor for the other ingredients, as it can too easily turn them into mush, and you want
to keep a little texture in this spread.) Add the olive oil and vinegar, pulse again, scraping down as needed, until no large chunks of tomato are left.
If you do not have a food processor, just finely chop the soaked sun-dried tomatoes as you do all the other ingredients. It will only take a little longer.
Combine the tomato mixture with the other ingredients, mix well, and taste. Grind in some black pepper if you like, and add some salt if needed, though probably the olives provide enough. If the pesto is too thick for your taste, moisten it with a few drops of the reserved tomato water until it has the consistency you like. The texture should be somewhere between thick pesto and soft pate.
PURPLE PESTO
2 c Opal or Purple Ruffle basil
2 tbsp Sun dried tomatoes
2 Garlic cloves
6 tbsp Asiago cheese
1/3 c Pine nuts or walnuts (I like to mix both when I have them on hand)
Ω c Olive oil
Combine all ingredients except oil in blender or food processor. Slowly add
oil. Blend to desired consistency and toss on freshly cooked pasta. (This pesto variation makes a great sauce with sautÈed strips of sweet Italian peppers and linguine.)
TOMATO AND BASIL PESTO
Yield: 6 servings
3 medium Vine-ripened tomatoes
2 c Tightly-packed basil
Ω c Tightly-packed Italian parsley
2 Cloves minced garlic
2 tsp Balsamic vinegar
2 tsp Fresh lemon juice
Salt (to taste optional!)
Freshly ground black pepper-(to taste)
Core the tomatoes and cut in half. Grill over very hot coals for only a few minutes to take some of the color and flavor. (Use oven broiler if you don’t have access to hot coals.) Remove from the grill and set aside to cool. Place basil, parsley, and garlic in a food processor. Process until smooth. Add the tomato, vinegar, and lemon juice and process. Season with the salt and pepper to taste.
Basil Dips
Arlene Wright-Correllís Cool Basil Dip for Vegetables.
The radishes are not doing well in the heat and the pots of basil are bearing in overload mode. Itís been too hot to cook and I was looking for something “zippy” to put some fresh vegetables back into our daily life without having to make a big meal.
Here is what I came up with and it is very, very good.
1 cup loosely packed fresh basil leaves
1 cup radishes
1 cup sour cream
Ω cup of mayonnaise
1 tbsp of grainy mustard
1 tbsp lemon juice (either fresh or from one of those little lemon “thingies” Ω tsp course salt
Ω dozen turns on your pepper mill or Ω ground pepper.
In a food processor or blender combine everything until a nice smooth paste. You can tweak it with more lemon juice, salt and pepper if you desire. You can use low-fat mayonnaise and sour cream. I made this just as it says above.
Pour into a bowl, cover and refrigerate until thickened and chilled, about 20 minutes. Dip will keep up to 3 days. Serve with cut up raw carrots, peppers, cauliflower, broccoli or whatever other kind of veggies you like.
History continues telling us about Basil. In Persia and Malaysia Basil is planted on graves, and in Egypt women scatter the flowers on the resting-places of those belonging to them.
These observances are entirely at variance with the idea prevailing among the ancient Greeks that it represented hate and misfortune. They painted poverty as a ragged woman with a Basil at her side, and thought the plant would not grow unless railing and abuse were poured forth at the time of sowing. The Romans, in like manner, believed that the more it was abused, the better it would prosper.
The physicians of old were quite unable to agree as to its medicinal value, some declaring that it was a poison, and others a precious simple.
Culpepper tells us: ‘Galen and Dioscorides hold it is not fitting to be taken inwardly and Chrysippusrails at it. Pliny and the Arabians defend it. Something is the matter, this herb and rue will not grow together, no, nor near one another, and we know rue is as great an enemy to poison as any that grows.’
But it was said to cause sympathy between human beings and a tradition in Moldavia still exists that a youth will love any maiden from whose hand he accepts a sprig of this plant. In Crete it symbolizes ‘love washed with tears,’ and in some parts of Italy it is a love-token.
Boccaccio’s story of Isabella and the Pot of Basil, immortalized by Keats, keeps the plant in our memory, though it is now rarely cultivated in this country. It was formerly grown in English herb gardens. Tusser includes it among the Strewing herbs and Drayton places it first in his poem Polyolbion.
‘With Basil then I will begin
Whose scent is wondrous pleasing.’
In Tudor days, little pots of Basil were often given as graceful compliments by farmers’ wives to visitors. Parkinson says: ‘The ordinary Basill is in a manner wholly spent to make sweete or washing waters among other sweet herbs, yet sometimes it is put into nosegays. The Physicall properties are to procure a cheerfull and merry hearte whereunto the seeds is chiefly used in powder.’
It’s easy to make herb and/or spice infused olive oils at home. They make wonderful gifts for all occasions. Wash and dry your basil and lightly bruise them to release flavor. Place them in a clean decorative glass container, cover with warmed oil, and seal tightly. Leave in a cool, dark place to infuse about two weeks.
Taste. If not strong enough, add more fresh herbs and let stand another week. You can either strain the oil or leave the herbs in. If you do not strain the herbs out, the flavor will become stronger as it stands, so keep that in mind. Less strongly-flavored oils like sunflower oil and safflower oil work best to give a more prominent herb flavor. However, extra-virgin olive oil is also a good choice.
If you begin with monounsaturated oil such as olive oil or peanut oil, the infused oils should be refrigerated. These are highly perishable and can turn rancid quickly. You can also add garlic, but remove the garlic cloves after a couple of days so as to not overpower the flavor of the herbs. If you choose to leave the garlic cloves in the oil, be sure to refrigerate the oil to avoid the threat of botulism. Use your favorite combinations. Use the oils within two months. Use infused oils in salad dressings and marinades to enjoy full flavor.
You can also use most any type of herb in place of the basil.
Whatever you feel about Basil is up to you. Just remember it is so easy to grow. Once you start using it, you will wonder how you managed without it in your kitchen. Feel free to experiment with it. Feel free to “tweak” the recipes.
One of my simplest pleasures is a bowl of steamed carrots with finely chopped basil mixed into the butter! What a taste sensation.
“Tread the Earth Lightly” and in the meantimeÖ may your day be filled withÖ.Peace, light and love,
Arlene Wright-Correll
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