My F&W
quick save (...)
Ingredients

Using End-of-Summer Basil

default-image

© Daniel Gritzer
Poached eggs with basil potatoes

Earlier this summer, a friend brought me a thoughtful house gift: six basil seedlings. They were wispy little things, but once planted in my backyard, they quickly shot up into robust and fragrant plants. For the past few months, I’ve snipped leaves and sprigs as needed, but now that the temperature has started to drop, it’s time to consider harvesting everything before a serious chill ruins all that’s left.

The question, then, is what to do with the sudden glut of the herb? Luckily, it’s easy to turn fresh basil into a puree in a blender with just enough oil to keep things spinning. The puree will keep for a couple of months in the freezer, and once defrosted it can be added to dishes for a wonderful basil kick. It doesn’t have to be too complicated either: I recently tossed boiled fingerling potatoes with a puree of basil, garlic and extra-virgin olive oil (in this case, pounded with a mortar and pestle)—sort of a cheese-less, nut-free pesto (pictured). Bathed with the yolks of two poached eggs, it made for a simple and very delicious brunch.

You Might Also Like powered by ZergNet
advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
advertisement

Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.