Preservedbasil Recipes

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FRESH BASIL PASTE



Fresh Basil Paste image

Provided by Food Network

Time 15m

Number Of Ingredients 5

4 cups (packed) fresh basil leaves (about 8 ounces weighed with stems on)
4 to 5 peeled cloves garlic, coarsely chopped
About 1/3 cup extra virgin olive oil
Salt and freshly ground black pepper
For each 1/4 cup, add 2 tablespoons chopped pine nuts and or 2 to 3 tablespoons grated Parmesan

Steps:

  • Rinse the basil well and pat dry. In a food processor, puree basil with garlic until coarsely chopped. While the processor is running, slowly drizzle in the oil and process until finely pureed. Season to taste with salt and pepper.
  • USES: Grill or broil some sword fish and each portion with a tablespoonful or so of basil puree. Spoon a tablespoonful or so into each portion of canned vegetable soup.

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  • Place the basil and the pine nuts in a food processor. Pulse a few times. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.)
  • Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.
  • *If you are going to freeze the pesto - stop here. Pesto freezes better without the cheese added. If you are not going to freeze, or once you have thawed your pesto, proceed to the next step.


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This recipe is not one that I’d waste any salt on. Reply. Melissa Norris. 1 year ago. Yes, the salt is the preserving factor. Try putting straight basil leaves in the fridge and they’ll …
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Basil Pesto Recipes. Basil is great to use in so many different Italian dishes. Here’s a great recipe for a fast and easy Basil Pesto. Allergic to nuts? Try this Nut Free Basil Pesto! Looking for more about growing Herbs? Want to learn about Lovage? A super …
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  • Blanch and Freeze: Frozen basil can be used exactly the same way as you would with fresh leaves. Step 1: Rinse the basil off under cold water and shake excess water off into the sink.
  • Tear and Freeze: Frozen basil can be used exactly the same way as you would with fresh leaves. Step 1: Rinse the basil off under cold water and shake excess water off into the sink.
  • Dry the leaves: If you like cooking with dried basil, you won’t have to buy any from the store anymore. There are a few different methods, but I like the oven drying method the most because it’s so easy and I believe it is much safer because you don’t have to worry about mold.
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