One Ingredient, three ways: Basil

Basil is one of my favourite herbs to use when cooking. It has such a distinctive and fresh flavour whether it’s used dried or fresh. It’s always a staple when I make any tomato based sauce, like spaghetti or pizza sauce, but I love it chopped fresh on an Italian sandwich or mixed into a Mediterranean salad.

I grow basil in my garden every year, bringing it inside to use up in the winter, or at least until I kill it (herbs don’t love my drafty SK house).

Check out these useful gardening resources if you’re interested in growing your own basil!

7 herbs for beginners

Companion Planting Guide

Here are 3 amazing recipes to use up some of that fresh basil from the garden:

BASIL INFUSED PESTO BUTTER

A delicious way to add an elevated taste to so many dishes. This is great melted into some mashed potatoes, used to grill up some meat, or spread on corn on the cob. Honestly, I eat this spread onto a slice of sourdough, topped with fresh tomatoes.

Ingredients:

½ cup Fresh basil leaves

¼ parmesan cheese

1 TBSP minced garlic

2 TBSP pine nuts

1 TBSP lemon juice

½ cup (1 stick) butter, softened

½ tsp salt, optional

Step 1. Add all ingredients but lemon juice, salt, and butter to a food processor and pulse until everything is finely chopped.

Step 2. Add the remaining ingredients and pulse until everything is well blended. You may need to scrape the sides of the bowl.

Step 3: Serve immediately, or store in an airtight container in the fridge. You can also freeze this in a vacuum sealed wrapping, storing it for up to 12 months.

STRAWBERRY BASIL SMOOTHIE

½ cup fresh or frozen strawberries

1 TBSP fresh basil leaves (4-6 leaves)

2 TBSP heavy whipping cream

1 handful spinach (can also use 1 TBSP dried spinach powder)

1 scoop vanilla protein powder, optional.

Step 1. Add all ingredients to a blender and blend until smooth. Add a little bit of water at a time if you desire a thinner consistency.

WHIPPED FETA WITH ROASTED VEGGIES AND BASIL

8 oz feta block

2/3 cup plain Greek yogurt

3 Tbsp olive oil

2 tsp minced garlic

2 Tbsp lemon juice

1 red pepper, thinly sliced

½ cup zucchini, chopped in small half circles or thin strips

½ red onion, sliced thinly

½ kalamata olive (or other of choice), pitted.

1 – 2 Tbsp chopped fresh basil leaves

½ tsp red chilli flakes (optional)

Step 1. Heat a pan with some oil. Add pepper, zucchini, and red onion. Saute until vegetables are cooked through and soft, and the onions begin to caramelize. Remove from heat and set aside.

Step 2.  Combine feta, yogurt, olive oil, lemon juice, and garlic in a food processor and pulse until mixture is creamy and smooth.

Step 3. Place the feta mixture in a bowl or spread on a plate, and top with vegetables. Garnish with fresh basil, kalamata olives, and red chilli flakes.

Serve as a dip with pita or sourdough slices, or just eat as is!