Waste Not Issue #4: Basil

This series of posts was inspired by the fact that I needed to get some fresh basil to make a basic tomato sauce. Whenever possible, I always use fresh basil in my recipes, especially pasta sauce.  It was something I read or saw with Mario Batali years ago that just stuck with me - in sauce dried oregano is best but always, always fresh basil.  I like to stick with Mario on that if I can.  And in this day and age of hydroponics and greenhouses in winter what not, you can almost always find decent fresh basil around.

Well Sunday I went to Longo's in search of fennel sausage.  I have literally been all over the St. Lawrence Market and elsewhere trying to find someone who makes it, when I read that Longo's store made brand was very good. A 20 minute drive later, I had it in my possession and the biggest, bunch of basil you could ever get for $2.49.  This is the kind of basil you expect in the peak of summer for that price.  So I bought it thinking "What could I do with it?"

The resulting post are a few ideas for using up a big bunch of basil.

Round 1 - Basic Tomato Sauce

It was the reason for my trip in the first place and one of the most versatile Mother sauces.

Round 2 - Basil Pistou

This Basil Pistou (or Pesto) is super simple and makes a great condiment.  You can use it to dress pasta, or you can drop a spoonful of it into a nice soup (like a Cream of Mushroom or Tomato) and the fresh flavours just bring it alive.

You could spread it on crostini and top with cheese and Oven Dried Tomatoes.  You could use it on a sandwich in place of mayonnaise (that was a very popular wrap today for my kids I tell you!).

The list goes on and on and is only limited by your imagination and creativity.

Round 3 - Basil Oil

I have always been envious of the cute little dots of sauces that chefs make on your plates as they are creating your dish to come out to you, so I thought why not make my own Basil Oil.  This one also has some garlic and a bit of preserved lemon to it. You really should make the preserved lemons.  So useful and takes barely minutes.


Other Ideas:


Caprese Salad:   One of my favourite summer salads and so simple.  This is on our round of camping menus and people are amazed we eat so well when camping, but really it is only a few ingredients, best when tomatoes and basil are at their peak in the summer.

Take a ball or 2 of fresh mozzarella, slice in rounds.  Take 2 or 3 tomatoes, slice them into rounds.  On a plate, lay out both alternating cheese, tomato, cheese, tomato.  Drizzle a small amount of basil oil (or regular olive oil) over the salad and a small amount of balsamic vinegar.  Sprinkle with a small amount of salt and pepper and some shredded basil.  Allow to sit for a few minutes before serving.

Basil Oil

This is an incredibly versatile oil that can be used to fancy up plates, in a salad dressing or as part of a marinade.

If you find yourself with a lot of basil to use up, I highly recommend this.

And its got me wondering about a basil simple syrup for a savory cocktail of some kind, as they are all the rage in T.O. right now.

Basil Oil

2 1/2 cups lightly packed fresh basil leaves

1/8 piece preserved lemon (or regular lemon)

1 clove garlic, just pressed the the tine of your knife to crack the skin a bit
1 cup olive or cannola, grapeseed or vegetable oil (see notes)

Directions:

Rinse and drain basil leaves. Pat leaves dry with a towel. In a blender or food processor, combine basil leaves and oil. Whir just until leaves are finely chopped but not puréed.

Pour oil and basil into a small sauce pan over medium heat. Stir occasionally until oil bubbles around pan sides and reaches 165° on a thermometer, 3 to 4 minutes. 

Remove from heat and let stand until cool, about 1 hour.  Using an immersion blender, pureé basil into the oil. It will become a bright lovely green colour.

Use immediately or cover in an airtight container and store in the refrigerator up to 3 months. The olive oil may solidify slightly when chilled, but it will quickly become liquid again when it comes back to room temperature if you give it a shake.

Basil Pistou (or Pesto)

There really isn't a lot of difference between pistou and pesto.  The first, is the French variation and most often does not contain pine nuts.  The second version, the one most of us are more familiar with, is the Italian version and usually does contain pine nuts or walnuts.  

My experience is the French version is more solid and less oily than the Italian version.   The French tend to use pistou to add a burst of flavour to a dish right before serving.  For example in Soupe Au Pistou, which is a very simple vegetable soup made from Summer's finest produce, a "quenelle" of pistou is placed at the bottom of the soup bowl and the soup poured over it.  More often than not, I see pesto used to flavour a pasta in Italian cooking.

A quenelle really is just a football shape of whatever - in this case pistou - and it is made by passing the ingredient back and forth between two spoons to create the shape.  I am not very good at it but I have tried to make my quenelle as well as I can.

Basil Pistou

2-1/2 cups  packed fresh basil leaves
1/2 cup grated Parmesan cheese, coarsely grated
pinch of salt and pepper
3-4 tablespoons olive oil
1 large clove garlic, chopped

1/4 cup pine nuts (optional but I like them)

Warm a small frying pan over medium heat.  Toast pine nuts in the pan once to heat, being sure to keep tossing them around until you start to hear them sizzle.  You want them slightly brown but not burnt, so don't walk away - this will only take a minute or two, I promise.  Once toasted remove pan from heat and set aside so nuts cool.

In the bowl of a food processor combine basil, Parmesan cheese, salt, pepper, garlic and 2 tablespoons oil.  Pulse well until combined.  Drizzle in remaining olive oil to aid in processing.  Continue to pulse pistou until well combined and relatively smooth with no large pieces of basil or cheese remaining.

Use right away or store in an airtight container or jar for up to 1 week.  Alternatively, you can freeze the pistou in ice cube trays, then store in a plastic bag until you need to add some herbaceous freshness to a dish.