Monday, March 25, 2013

Have extra basil? 3 ideas

Today I bought an enormous bag of basil from the farmer's market (yes, I know it's easy to grow) and immediately felt overwhelmed. I should have taken a picture because this bag could have started a pillow fight. Ahh, hindsight.

If you anticipate buying buko basil anytime soon, come back and use these ideas!
1. Add to sandwiches...any sandwich. Mi favorito. Adds a pop of take-me-away to Italy while breathing stale office air during lunch. 5 leaves contribute 3% of your vitamin A with only 1 measly calorie. That's an awesome taste trade off.

2. Freeze it! Chop and mix with vegetable broth then freeze so you have flavor inspiration ready to rock when you're not quite rolling with fresh stocked goodies. It happens to all of us, even this grocery shoppin lovin dietitian.

3. Arugula-Lemon Pesto. Pesto is far from creative, I get it. This version is bright, very spring-esque and versatile. Toss with a can of chickpeas and you have a near instant nutrient packed salad addition. Or, add to cooked quinoa or pasta for a side dish twist. Arugula-Lemon Pesto Bliss: Combine 1 tablespoon lemon juice, 1 clove garlic, 2 cups arugula, 1 cup basil, few tablespoons olive oil, salt and pepper to taste in a blender or food processor. Presto pesto.

How do you use extra basil?

1 comment:

  1. I'm a huge sucker for caprese salads, especially with extra basil!

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