Storage: Basil should be dry when stored in the fridge in a bag evaporation. Some fridges are too cold and turn basil leaves black. If this is the case, basil can be kept stems down in a glass of water on the counter like a bouquet and used as needed. Basil and olive oil can be processed into a paste in a blender or food processor and frozen in ice cube trays to make basil cubes for use all winter. Store the cubes in a freezer bag.
Uses: Basil pairs well with many foods. Tomatoes, eggplants, beans and peppers are natural friends of basil (think Italian). However, basil also adds flair to Asian dishes, which might also include cabbage, lettuce, mustard greens and peanuts.
- Fusilli Estevi (Summer Pasta)
- Green Bean Salad with Prosciutto
- Insalata Caprese
- Nonna’s Sneaky Greens Soup
- Peppercorn Ranch Dip
- Sautéed Bok Choy with Cashew Sauce
- Summer Corn Chowder
- Tarragon or Basil Green Beans
- Very Easy Tomato Sauce