My garden is overflowing with basil. I've made pesto and frozen it for the winter months when I'll savor the flavor for pizza and pasta. I found some other ways to use the flavorful herb.
These crispy, buttery cookies are flavored with lemon zest and sliced, fresh basil. The basil essence is delicate and a nice contrast to the piquant citrus.
The high yield of basil in the garden enabled me to make Basil Oil.
This basil-infused olive oil was simple to do.
Large bunch of basil leaves.
1/2 cup light virgin olive oil
Wash and dry basil leaves and layer them in a flat dish. Cover with the oil and place a layer of cheesecloth over the dish. (to protect from bugs and dirt) Leave the covered dish in the sun for 6 hours.
Strain the oil 3 times through a strainer lined with several layers of damp cheesecloth. Do not press down on the solids. Funnel the oil into a glass jar and refrigerate.
This flavored oil is great for dipping bread, salad dressings, marinades and finishing a dish. Give it a try. It couldn't be easier.