So i just picked my fresh basil leaves, and i washed them now they are drying on paper towels.?
Question:What do i do with them when they are done drying.
Answers:
Basil can be used in cooking - generally added at the end to keep its fresh taste and color. Basil can also be used fresh in salads, on sandwiches or even as a wrap, for instance around cheese cubes. Spaghetti sauce is my favorite, but here are some recipes that might become yours;
Basil Puree: Process 4 cups loosely packed basil leaves and 1 cup olive oil or 1 (8-ounce) can tomato sauce in a food processor until basil is finely chopped. Spoon mixture into ice-cube trays, and freeze. Store frozen cubes in freezer bags up to 6 months. Makes about 1 cup or 8 (2-tablespoon) cubes.
Use anywhere you need a burst of fresh basil flavor: in soups, sauces, or salad dressings. Thaw and add to marinades, or drizzle over grilled meats and vegetables.
Basil Pesto: Process 4 cups loosely packed basil leaves, 6 garlic cloves, 1/4 teaspoon salt, and 1 cup each of shredded Parmesan cheese, toasted pine nuts, and olive oil in a food processor until smooth, stopping to scrape down sides. Spoon mixture into ice-cube trays, and freeze. Store cubes in freezer bags up to 6 months. Makes 2 cups or 16 (2-tablespoon) cubes.
Pesto is great to have on hand for last minute hors d'oeuvres. It can stand alone as a dip and also works as a spread for pizzas and sandwiches.
Basil-Garlic Butter: Process 1 cup softened butter and 2 garlic cloves in a food processor until smooth. Add 1/2 cup firmly packed basil leaves, and pulse 3 to 4 times or until basil is finely chopped. Store in the refrigerator up to 1 week, or freeze in airtight containers up to 4 months. Makes 1 cup. If desired, shape butter into a log; wrap in wax paper, and chill. When firm, slice into smaller rounds, and freeze.
Serve with hot crusty French bread or baked potatoes. Toss with hot, cooked pasta and Parmesan cheese or steamed vegetables. Try it on a grilled cheese with mozzarella, sliced tomatoes, and crumbled bacon.
Pesto-Goat Cheese Spread: Process 1 (11-ounce) log goat cheese, 1 (8-ounce) package softened cream cheese, 2 cups loosely packed basil leaves, 1/2 cup toasted pine nuts, 3 garlic cloves, and 2 tablespoons balsamic vinegar in a food processor until smooth. Chill 2 hours before serving. Makes 3 cups. Store in refrigerator up to 1 week, or freeze in airtight containers up to 4 months. Serve with toasted pita chips or sliced baguettes.
Shape cheese mixture into logs, and wrap in wax paper; slice chilled logs into 1/2-inch rounds. Dip rounds in lightly beaten egg; dredge in Italian breadcrumbs. Pan-fry over medium-high heat in a little butter 1 minute on each side or until golden, and serve warm over a crisp, green salad.
Lemon-Basil Mayonnaise: Process 2 cups mayonnaise and 1 garlic clove in a food processor until smooth. Add 1/2 cup firmly packed basil leaves and 1 tablespoon grated lemon rind; pulse 3 to 4 times or until basil is finely chopped. Store in refrigerator up to 1 week. Makes 2 cups.
Even though this won't freeze, it's unbelievably delicious with a bowl of grape tomatoes or on a turkey sandwich. Use it in place of plain mayonnaise in deviled eggs or main dish salads; it's also great with chicken, shrimp, or tuna. Try this flavorful mayonnaise instead of tartar sauce the next time you serve your favorite fish.
sorry for over-load...but hope it helps. :)
Wrap them in a wet paper towel, and store in the frig. Or you can leave them out to dry completely, then store in a covered plastic container.
Mmmmmm.. put them on a magarita pizza.
Once they are completely dry, I use a piece of Press n Seal laid out on counter, and then lay each leaf out separately, with a space in between each leaf. It's best to lay them out in grid form. Then I take another piece and place on top and press sheets together around each sheet. Then just fold sheet to fit in small ziplock bag. You can store in frig or in freezer. When needed, take sheet and cut what you need, restore the rest. Or let them completely dry out and crush up and place in spice jar, whichever is your preference, fresh or dried. Hope this helps and works for you, and enjoy cooking with your basil!!
confetti shred (wrap leaves tightly & cut into thin strips) mix w/tomatoes & mozz cheese
wrap in damp paper towel, put in ziplock in veggie drawer
hang up to dry completely
or
deep fry for an awesome topping to pizza or spaghetti
TOTAL dry. Label a zip lock back & toss it with your spices. Whenever you need basil, then crush leaves to put into your measuring spoon. I have bags with basil, sage, rosemary, thyme & mint leaves. They keep well in cabinet in a ziplock - -but only if thoroughly dry and for years same as those in tins. I even do that with catnip for my cat's toy.
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