Help! Bumper Crop of Basil

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John Chapman
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Help! Bumper Crop of Basil

#1 Post by John Chapman » August 10th, 2019, 4:31 pm

This year for some reason the basil has flourished. I planted more than normal, to counter the losses I expect from the neglect I usually exhibit, but we set up some minimal watering and these bushes have been giving non-stop. I cut all the tops before leaving for 10 days, giving two neighbors each more than a seasons' supply. Now back, I just repeated the process. I already have a freezer full of pesto from a few weeks ago.

So...any great ideas for non-pesto ways to use basil? Certainly I can throw a few leaves on a caprese salad or a pizza, but are there interesting recipes that will use some of the bulk?

The rosemary and oregano have been equally profusive. And I've been pulling up and throwing away mint faster than I can make mojitos.

Tomatos not so much, for some reason.

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Re: Help! Bumper Crop of Basil

#2 Post by Joe Chanley » August 11th, 2019, 6:56 am

Not sure if this is 100% fact but a friend told me you can pick the individual leaves, freeze them, and use them as needed in sauces, soups etc straight from the freezer with no drop off in flavor.

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Jim Brennan
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Re: Help! Bumper Crop of Basil

#3 Post by Jim Brennan » August 11th, 2019, 7:12 am

Another option would be to see if any nearby restaurants might be interested

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Kris Patten
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Re: Help! Bumper Crop of Basil

#4 Post by Kris Patten » August 11th, 2019, 8:17 am

Chimichurri goes well on meats and fish.
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Re: Help! Bumper Crop of Basil

#5 Post by M. Meer » August 11th, 2019, 9:13 am

I make an oil with basil I'm unable to use fresh. It especially comes in handy when out of season.
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John Chapman
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Re: Help! Bumper Crop of Basil

#6 Post by John Chapman » August 11th, 2019, 9:17 am

Joe Chanley wrote:
August 11th, 2019, 6:56 am
Not sure if this is 100% fact but a friend told me you can pick the individual leaves, freeze them, and use them as needed in sauces, soups etc straight from the freezer with no drop off in flavor.
It's worth a try I suppose, thanks.

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Marshall Gelb
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Re: Help! Bumper Crop of Basil

#7 Post by Marshall Gelb » August 11th, 2019, 11:11 am

John: It works. We make pesto "ice cubes" and freeze them for use during the winter. The only ingredient we leave out is the pine nuts which we add at the time of use.

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Re: Help! Bumper Crop of Basil

#8 Post by John O' » August 11th, 2019, 11:21 am

Marshall Gelb wrote:
August 11th, 2019, 11:11 am
John: It works. We make pesto "ice cubes" and freeze them for use during the winter. The only ingredient we leave out is the pine nuts which we add at the time of use.

Cheers!
Marshall [cheers.gif]
and use less olive oil, which you add when used
O Sullivan

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Re: Help! Bumper Crop of Basil

#9 Post by Kevin Porter » August 12th, 2019, 10:26 am

John O' wrote:
August 11th, 2019, 11:21 am
Marshall Gelb wrote:
August 11th, 2019, 11:11 am
John: It works. We make pesto "ice cubes" and freeze them for use during the winter. The only ingredient we leave out is the pine nuts which we add at the time of use.

Cheers!
Marshall [cheers.gif]
and use less olive oil, which you add when used
Hmm - never have enough basil myself but my mother left out the cheese when freezing and I've always enjoyed the result.

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Re: Help! Bumper Crop of Basil

#10 Post by Adam Frisch » August 12th, 2019, 2:00 pm

Basil and mint lemonade. Very good.
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Re: Help! Bumper Crop of Basil

#11 Post by Michael Sopher » August 13th, 2019, 4:54 am

Kevin Porter wrote:
August 12th, 2019, 10:26 am
John O' wrote:
August 11th, 2019, 11:21 am
Marshall Gelb wrote:
August 11th, 2019, 11:11 am
John: It works. We make pesto "ice cubes" and freeze them for use during the winter. The only ingredient we leave out is the pine nuts which we add at the time of use.

Cheers!
Marshall [cheers.gif]
and use less olive oil, which you add when used
Hmm - never have enough basil myself but my mother left out the cheese when freezing and I've always enjoyed the result.
This. Done it many times.

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Brian Tuite
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Re: Help! Bumper Crop of Basil

#12 Post by Brian Tuite » August 13th, 2019, 6:00 am

Sherbet/Sorbet!

I’ve done the Sorbet by making a simple syrup (3C water, 3C sugar) then adding basil leaves (2-3C packed) to the hot liquid and steeping them for about 10 minutes at a low simmer. Press out the solids through cheesecloth and let the liquid fall into a sheet pan. Freeze, then scrape up with a spatula and store in a jar or tupperware container. Great palate cleanser or addition to a dessert. For sherbet you add cream and put it in an ice cream maker.
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Re: Help! Bumper Crop of Basil

#13 Post by Alex N » August 13th, 2019, 9:21 am

In my best Bubba Blue voice, "Strawberry basil jam, raspberry basil jam, tomato basil jam, plain old basil jam, basil aoli, basil butter, basil vinegar" etc.
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Re: Help! Bumper Crop of Basil

#14 Post by Christine Huang » August 13th, 2019, 5:33 pm

I’ve had a few cocktails in NYC this Summer that have essentially replaced mint with basil. They’ve been very good. I have a few bunches growing, so I think I’ll play with that.

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