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Old 07-09-2007, 12:27 PM   #1
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Basil & Italian Parsley

I have an abundance of basil and parsley in my garden. Outside of pesto any ideas of what to do with it??

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Old 07-09-2007, 12:43 PM   #2
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That will work great in pretty much any Italian dish.
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Old 07-09-2007, 01:00 PM   #3
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Barb, mine's doing very well also. I rough chop about a cup of each,place in serving bowl, add about 1 to 1 1/2 cups olive oil. Cube some fiore di latte or plain mozz, and add to bowl. Cook pasta, drain, add to bowl and toss. S&P to taste. It cools to room temp, and the cheeze melts, and it tastes great!!!!
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Old 07-09-2007, 01:05 PM   #4
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Pesto, pesto, pesto - lol!!! Also toss both into green salads, tuck them into grilled chicken & fish, top burgers with them, toss them in with fresh tomato pasta sauces. . . . Lord, I do love my summer's bounty of Italian flat-leaf parsley & my basils!!
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Old 07-09-2007, 01:06 PM   #5
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Pizza, flat bread. Bobby Flay made this flat bread with bean spread and basil. looked very yummy.
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Old 07-09-2007, 01:56 PM   #6
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Chimichurri is my favorite thing to make with parsley.
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Old 07-09-2007, 03:50 PM   #7
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I seem to be tossing in flat leaf parsley into everything these days.

My all time fave for basil is to make boccochini salads. Fresh mozzarella, (size of tennis balls then sliced into rounds or mini ones that are in brine), best tomatoes I can find and lots of fresh basil. Drizzle with some good olive oil, a couple of drops of balsamic and some kosher or sea salt. Mmmmm!
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Old 07-09-2007, 04:12 PM   #8
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Make a bolognese sauce. Basil and flat leaf parsley go great in it.
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Old 07-11-2007, 08:08 AM   #9
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I too am growing basil this summer. It doesn't do well in Las Vegas at all but here in the Michigan climate, with plenty of rain, it flourishes. I have tons of thick, bushy stalks and it's beauuuuutiful! I discovered that you can successfully freeze pesto, so that's what I do. I fill several half-cup zip loc containers, perfect for one or two meals for me and I can have pesto for months. You can use pesto by itself with pasta, or in spaghetti sauce, soups, and as a topping for baked potatoes, mixed into rice for a great taste or mix it with soft butter, roll into balls and freeze for any use. Pesto does wonders for tomato, vegetable or any Italian soup. BTW, I always add fresh Italian parsley to basil when making pesto and I discovered that walnuts make better pesto than pine nuts.
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Old 07-11-2007, 08:52 AM   #10
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Quote:
Originally Posted by DramaQueen
I too am growing basil this summer. It doesn't do well in Las Vegas at all but here in the Michigan climate, with plenty of rain, it flourishes. I have tons of thick, bushy stalks and it's beauuuuutiful! I discovered that you can successfully freeze pesto, so that's what I do. I fill several half-cup zip loc containers, perfect for one or two meals for me and I can have pesto for months. You can use pesto by itself with pasta, or in spaghetti sauce, soups, and as a topping for baked potatoes, mixed into rice for a great taste or mix it with soft butter, roll into balls and freeze for any use. Pesto does wonders for tomato, vegetable or any Italian soup. BTW, I always add fresh Italian parsley to basil when making pesto and I discovered that walnuts make better pesto than pine nuts.
I agree 100% on everything!
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