First harvest of the summer! Converted into 2 cups of basil pesto using my go-to simple recipe.
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That’s beautiful, blemish free basil!
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I have been getting good harvests even though I had a skirmish with Japanese beetles. I like the holy and Thai basil
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I am embarrassed to say, I never tried that. Obviously it would not be a classic approach/version but I do wonder what it would be like.
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I am not familiar with the taste of Thai Basil. My wife requested the plant. I think maybe the choice of “nuts” and “cheese” could be played with. Or maybe start with a blank canvas.
What do you do with it?
Drunken Noodles
Pad Kra Pao
Thai Green Curry
Thai Jungle Curry
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Well first off I’d say I got a little carried away with the seeds this year, they are tiny though;
I use it as a sub for ‘regular’ basil (which is also in the photo) in Italian dishes, I use it in miso broth with a piece of fish which I often have for supper, lots of light appetizer toppers (usually toast points with some form of melted cheese) on the weekends and I have a very good Asian friend that I give quite a bit to every year. I’ll probably try some pine nutless pesto when we get back to Texas-I’ll report back.
*does everyone call it Thai Basil or purple basil?
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Well first off I’d say I got a little carried away with the seeds this year, they are tiny though;
My Chinese and Vietnamese friends here at work call it Thai Basil (when we speak English that is). They are native, Vietnamese, Mandarin and Lao speakers. No idea what they call it in those languages. But now I need to ask.
My wife says in Vietnam in the south it is rau quế (vaguely pronounced raw way), and in the north rau húng.
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Did my weekly basil harvest and made three cups of my usual pesto.
Gave a go at thai basil pesto. The goal was the get something with the same structure and general components as my usual pesto made with the Genovese basil. I am pleased with the result.
jim’s thai basil pesto
ingredients for 1 cup pesto
- 1 cup packed thai basil leaves
- 2-3 tablespoon roasted cashews
- 1/4 cup parmesan/romano grated cheese
- 1/4 cup avocado oil
- 1 blanched garlic clove
Made in a food processor
- combine cashews and grated cheese, pulse 8 to 10 times
- add the basil and the garlic clove crushed through a press , pulse 8 to 10 times
- turn on constant mode , and drizzle oil very slowly while machine is on
- stop about halfway and scrape down the sides of the bowl
- drizzle the rest of the oil slowly with machine running
- Let it run for an additional ten seconds or so
That’s it. Use it like you would pesto made with Genovese basil . Enjoy.
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