Basil

This is an easy recipe, but not a fast one because you are waiting for the infusion process to work.  I like to use it in salad dressings or over cooked greens like kale or Swiss chard.  Enjoy!

• approx 1 quart vinegar (I like raw apple cider vinegar, but any would work)
• 1 large handful of fresh basil leaves, roughly chopped
• garlic cloves, optional

Add the basil leaves and optional garlic to the jar.  Cover with vinegar.  Add a lid.  Let stand at room temperature for 2 weeks.  Taste and if you like the flavor, strain.  If it's still weak, let stand another week and repeat process until you're satisfied with the flavor.  Store in your cupboard until its gone! 

1.5 packed cups basil
2-3 cloves garlic, peeled
¼ - ½ tsp sea salt
3 tbls nuts (pine nuts are traditional, but we often use walnuts)
3 tbls Parmesan cheese, grated
4 tbls olive oil

Place basil in food processor, pulse until chopped. Add remaining ingredients (if you want you can save out the olive oil until last and add it using the attachment that lets you add liquids drop by drop) and process to a smooth paste. Pesto lasts several days in the fridge, if sealed. It also freezes excellently. Serve mixed into pasta or on pizza instead of tomato sauce. It’s also good with meat or fish.

Availability: August-September

Storage tips: Refrigerate in a plastic bag. It should last at least a week. Be careful not to smash the leaves in the fridge because this will result in loss of quality as the basil will turn black.

How to eat: Basil is a wonderful herb that can be minced and added to salads, used to make pesto, or as a topping to pasta or pizza. Basil is best used very fresh.

The most efficient and versatile way to freeze basil is by making basil cubes. You can toss them into soups at the last-minute for some fresh flavor.

• Basil leaves, washed
• olive oil

Add basil to the food processor or chop with a knife and add enough oil to coat the leaves to make a thick paste. Spoon the mixture into ice cube trays, freeze, and when frozen pop them out and transfer to well-sealed freezer bags.

This is a crowd pleasing salad dressing recipe that will have your guests asking for the recipe!

• 2 TBLS lemon juice
• 2 TBLS packed basil
• 4 oz olive oil
• salt and pepper to taste
• 1/2 tsp honey (or more to taste)

Blend ingredients.