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Posts Tagged ‘basil’

Pesto, Change-o: 5 Recipes to Use Up Leftover Basil

When you’re short on time but need to add a punch of flavor, turn to one of our favorite condiments: pesto. The versatile, herbaceous sauce can be spread on sandwiches, tossed with pasta or used to marinate meat. It’s also great for using bunches of leftover basil and other herbs you have sitting around.

Find out how your favorite chefs make pesto with six of our favorite recipes, including Kelsey Nixon’s Every Herb Pesto (pictured above) — mint, tarragon and basil — perfect for topping crunchy crostini.

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25 Ways to Use Basil

Basil plants everywhere else have grown wild this summer and now you’re probably wondering what you’re going to do with the rest of your abundant supply.

Your first instinct is probably to make a boatload of pesto. Do it. One can never have too much pesto. But once you’ve tired of pesto, it’s time to branch out with your basil options. The beautiful thing about basil is that it’s naturally sweet, so adding it to desserts (pair it with strawberries and ricotta) isn’t too much of a stretch.

Use up the rest of your basil supply with these 25 recipes:

  1. Drizzle Basil Oil over some sliced tomatoes and fresh mozzarella for a classic Caprese salad.
  2. Lemon Basil Potatoes make for a fresh alternative to mayo-heavy potato salads.
  3. Pulse together some Italian staples like garlic, basil and Parmesan for a simple side dish on Italian night, Basil Garlic Bread.
  4. Giada’s Tomato, Watermelon and Basil Skewers (pictured above) are drizzled with a balsamic reduction and sprinkled with some sea salt, making for a fresh balance of sweet and savory.
  5. Kelsey Nixon’s take on risotto, Lemon-Basil Orzotto, is a quick and easy weeknight dinner fix.

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Pesto, Six Ways

pesto

Huge bunches of basil are readily available at the market right now, and the giant leaves make the perfect base for a classic summer spread: pesto. You can use pesto as a quick pasta sauce, a topping for pizza or simply as a dip for grilled bread. Try David Rocco’s classic Pesto Genovese, which uses basil, garlic, pine nuts, Parmesan and olive oil. But basil isn’t a requirement for this delicious summer staple. Check out  a few more fun pesto combinations below.

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