I bought a wonderfully fragrant, deliciously fresh bunch of lemon basil at the Farmer's Market on Tuesday and cannot figure out what to do with it. On Tuesday I tried it in a quinoa dish with sauteed onions, mushrooms, and asparagus sprinkled with parmesan cheese, but it just wasn't really working. Last night I made a carrot-ginger soup flavored with garam masala and tried to use it as a garnish, but again, the flavors just didn't quite meld properly. I want to use it in something delicious before it goes all wilty on me! Any tips?
I found this thread http://chowhound.chow.com/topics/412711 which seems to focus on using it for pesto, which sounds like a great idea (especially because I have so much of it)! If I went this route does anyone have some tips on good substitutions for pine nuts? Too expensive for my blood . . ..
I'd love ideas basides pesto as well.
Updated 2 years ago | 9
Updated 7 months ago | 16
Updated 1 year ago | 4
Updated 6 months ago | 58
Updated 1 year ago | 17