HELP! - Way too much basil - Need Suggestions

[Dragonfly Ranch]

Went out last night and pinched back the basil and this is what I got. And the basil is still going strong so will get this much again in a week. I already have enough pesto for what seems like the next two years - so I'm looking for some suggestions of what can be done with it besides pesto. The tall stuff in the back is sage - going to dry some and husband is taking some to Farmer's Market too. He took basil last week and no one wanted it. Not to many gourmet cooks in our area. Thanks for helping

Sandee

 

[Hen_House_Rocks!]

Sorry, the only suggestion I have is to make and freeze pesto!!! I hang mine until it dries then store in glass jars till I need to use it. It keeps a long time that way.

 

[AHappychick]

pesto pesto pesto, it freezes great and is supper yummy on everything!

ets I know you dont want anymore but if you make it and put one out with some bread for tasting at the farmers market it will sell in a heart beat. I also use it as a marinade for chicken.

 

[Dragonfly Ranch]

Quote:
I'll suggest that Husband try that today. Wish I was home to give some recipes cards to go along with the tasting. Thanks for the idea.

Sandee

 

[Dragonfly Ranch]

Hen_House_Rocks! :

Sorry, the only suggestion I have is to make and freeze pesto!!! I hang mine until it dries then store in glass jars till I need to use it. It keeps a long time that way.

Tell me more about how you dry. Hang in a dark cool place like other herbs. I assume that it wilts before drying. I like that idea since I do like to use basil in pasta saue recipes, but usually use fresh.

Sandee​

 

[leitha2006]

You can send it to me

I relly wouldn't mind helping you out. J/k But really make and freeze pesto and even give some to your family, friends and neighbors.

Wish I had a basil plant that produced like that YUM!

 

[Crusty McPottydoodle]

If you plan to use it for cooking, just put the leaves into ziplock bags and straight into the freezer. Easy.

My ex grew unreal amounts of basil and that is how we dealt with it all.

Cheryl

 

[ky chicks]

I made a good basil cream sauce the other day. It doesn't use too much basil, but at least it's something other than pesto! Basically, it was cream, parmesan, a bunch of finely chopped basil, and salt and pepper. I always have the same problem with all of my herbs!

 

[Kim_NC]

Here's a couple ideas:

Basil Jelly
Use this on hot dinner rolls, sausage biscuits or as a meat glaze. Also good on crackers with cheese.

1 1/2 cup White Grape juice or Apple juice
1/2 cup Water
3 1/2 cups Sugar
2 tablespoons Fresh basil leaves; chopped
6 drops Yellow food coloring (optional)
1 package (3 oz) Liquid pectin

Combine grape juice, water, sugar, chopped basil leaves, and food coloring in a large Dutch oven. Bring to a rolling boil, stirring constantly; cook 1 minute. Add pectin, and bring to a full rolling boil. Boil 1 minute, stirring frequently.

Remove from heat, and skim off foam with a metal spoon. Quickly pour hot jelly through a sieve into hot jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands.

Process in boiling-water bath 5 minutes.

Roasted Pepper and Basil Skewers - link has printable version & pic

1 pkg. (16 oz.) mozzarella cheese, cut into 16 cubes
1 (12-13 oz) jar yellow or red roasted peppers, drained
16 fresh basil leaves 16 small cherry tomatoes
16 toothpicks or small wooden skewers
1/3 c. any favorite Italian or other vinaigrette dressing

Cut drained roasted peppers into bite-size squares.

Skewer 1 cheese cube, basil leaf, pepper square and tomato onto each toothpick; place in small shallow dish.

Pour dressing over skewers. Let stand 20 min. to marinate, turning occasionally.

Remove skewers from marinade just before serving. Discard marinade.

Basil Barbeque Sauce - link has printable version & pic

1 small onion, finely chopped
2 large garlic cloves, finely chopped
1 in piece fresh ginger root, peeled and finely chopped
1 tsp olive or canola oil
1 cup tomato sauce
1 cup ketchup
1 cup dry red wine
1 Tbsp balsamic vinegar
2 Tbsp Worcestershire sauce
2 Tbsp soy sauce
2 Tbsp light brown sugar
2 Tbsp chili powder
1 Tbsp crushed dry basil
salt and freshly ground pepper
1/2 cup fresh basil leaves

In a large saucepan, mix the onion, garlic, and ginger with the oil. Sauté over medium heat until wilted, about 4 minutes. Stir in the tomato sauce, ketchup, red wine, vinegar, Worcestershire sauce, soy sauce, sugar, chili powder, and dried basil. Bring to a boil, reduce the heat, and simmer for 30 minutes. Season with salt and pepper to taste.

In small batches, puree the sauce in a blender. Add the basil leaves to the last batch and blend for just a few seconds to chop and distribute the basil through the sauce. Combine all batches.

Can be refrigerated, tightly covered, for 2 to 3 days or frozen for up to 3 months. Reheat, if necessary, before serving.

 

[llamagirl]

Besides making pesto, I chop it up and put it into ice trays, packed tight. I cover with a little water. When frozen, I put the cubes in a zip lock bag then take a cube out here and there for stews, sauces, or give a bag of cubes to friends. I do this when making pesto too. The cubes store easily in zip locks and I can use as much as I need.