Herbs :: Basil
"The King of Herbs" (Ocimum basilicum)
The name Basil is derived from the Greek word for king or royal, a nickname and reputation it earns by being the most popular culinary herb! Its popularity spans the globe
since basil proves to be a good match for almost any kind of food. Basil is also known as the "tomato sauce herb", because it goes especially well with tomatoes
and Italian cuisine. In fact, the main ingredient in Pesto sauce is basil. Unlike many other herbs, it is almost impossible to use too much in your cooking, and it is
quite common to sometimes even double the amount called for in your recipe. Try it and you might be pleasantly surprised!
Basil is a tender herb that is typically grown in warm, tropical climates and is native to Asia and Africa, but can be cultivated in many areas around the globe. It is
usually used fresh in recipes, generally added at the last moment, as cooking destroys much of the flavour.
Care and Harvesting Instructions for your Kitchen Pick Potted Basil
Herbs do not like cold temperatures! Please do not put them in your fridge or in any area where they would encounter temperatures below 54F (12C). The ideal location for your
Kitchen Pick herb is, as the name suggests, in your kitchen. You can place it in a bright windowsill in a small dish or on a small plate so you can water your Kitchen Pick herb as it
grows. Remember, your herb is a living plant that will continue to grow and provide quality flavour as you use portions of it in your food preparation. Do not allow your herb to dry
out to the point of wilting as this will cause leaf tip burn and shorten it's life-span. You can use a light soluble fertilizer with every watering to keep it growing and providing
you with fresh picked herbs.
The best way to harvest portions from your Kitchen Pick herb is to snap or tear small pieces off the plant with your fingers. Your can use scissors to cut sections, but this is actually
more harmful to the plant.
Recipes
Yield: approximately 3-1/2 to 4 cups. Can be halved.
Ingredients
- 4 cups basil leaves, well packed
- 4 cloves garlic, lightly crushed and peeled
- 1 cup pine nuts or walnuts (or a combination of the two)
- 1-1/2 cups freshly grated Parmigiano Reggiano or Pecorino cheese (or a combination of the two)
- 1-1/2 cups extra-virgin olive oil
- salt and pepper to taste
Instructions
Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. Add nuts and process until nuts are finely chopped. Add cheese and process until combined. With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the machine and add salt and pepper to taste. If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark. Pesto will keep well in the refrigerator for a week or more.
Notes: Using Pecorino cheese and increasing the quantity of garlic will yield a more intense, sharply flavored pesto. Some people prefer to toast their pine nuts. Using walnuts yields a more woodsy flavor. The amount of olive oil can be adjusted depending on the desired final consistency (thicker or thinner).
Yield: 6 as an appetizer or 4 as a main course.
Ingredients
- 1 lb. long pasta such as linguine or fettuccine
- 1/2 lb. fresh green beans, ends removed and cut in pieces no longer than 2 inches
- 1/2 lb. new potatoes (preferably White Rose or Yukon Gold), diced into 1/4-inch pieces
- 1-1/2 cups Pesto Sauce (see previous recipe)
- freshly grated Parmigiano Reggiano cheese
Instructions
Bring a large pot of water to a rolling boil. Add the pasta. When there are 5 minutes remaining before the pasta is done according to the package instructions, add the potatoes and green beans. When the pasta is done, reserve a small amount of the cooking liquid, then drain the pasta and vegetables. Place the pasta and vegetables in a large bowl and toss with the pesto sauce. Add enough reserved cooking liquid to allow the pesto to coat the pasta and vegetables. Place in serving bowls and top with additional Parmigiano Reggiano cheese.
Yield: 6 servings.
Ingredients
- 1/4 cup Pistachios (about 1 ounce)
- 10 lg. fresh basil leaves or 1/4 cup parsley and 2 tsp. dried basil, crumbled
- 1 garlic clove
- 1/2 cup (1 stick) butter, room temperature
- 1 tsp. lime juice
- 6 6 oz. 1-1/2-inch-thick salmon fillets
- 1/2 cup dry white wine
- additional fresh basil - leaves (optional)
Instructions
Process pistachios, 10 basil leaves and garlic clove in processor until finely chopped. Add 1/2 cup butter and 1 teaspoon lime juice and process until incorporated into mixture. Season to taste with salt and pepper. Transfer butter mixture to small bowl and refrigerate until well chilled (pistachio butter can be prepared up to 4 days ahead.)
Preheat oven to 400-degrees F. Butter 9x13-inch baking dish. Place salmon fillets in dish in single layer. Pour white wine over. Season salmon with salt and pepper. Bake salmon until almost opaque on top, about 10 minutes. Place 2 tablespoons pistachio butter atop each salmon piece. Continue baking until salmon fillets are just opaque in center, about 5 minutes. Garnish with basil if desired and serve immediately.