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| I have Basil planted in amongst the flowers. |
Every once in a while I get it right garden wise and end up with enough something or other to actually feature it in a dish. In a good year, I end up with a whole LOT of something or other. In this case, Basil. When that happens, after doing the totally predictable preparations, I yearn to take some side road a bit less traveled.
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| Unlike my tomatoes, the basil is doing well. |
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| Dijon, shallot, vinegar, oil, salt, sugar and basil. Just like that. |
It is so fresh and delicious and versatile on its own that it might just light up your pesto jaded taste buds. It certainly did mine.
Last night we had the vinaigrette on a simple salad. It totally stole the show.
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| I am the ghost of lunch today. |
Today I am going to combine some of the rest with cooked chilled pasta and use that base to spin a series of lunch salads.
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| I love chopping things. It makes me feel so cheffy. |
The closest thing to work in this recipe was the chopping and if I hadn't been stopping to take photos the whole process would have taken maybe 10 minutes. Maybe.
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| Hello, gorgeous! |
I can't imagine a better way to celebrate basil. Drop in on Elise and get the full recipe
here.
6 comments:
I had to stop and print the recipe before I could even finish reading the post.
You and I have similar ideas for left-overs. This one looks delicious and what a FABULOUS tomato--did you grow it?
You won't be sorry Kat. This recipe is a definite treat and a welcome weapon in my Use It Up arsenal for sure.
I wish I had grown that tomato. I snagged it at a local store and it was so pretty I almost hated to eat it.
if you haven't already, make this.......yummmmmmmm. http://www.epicurious.com/recipes/food/views/Basil-Ice-Cream-230779
Looks amazing - thanks for the link PPastry.
Love your new profile pic.
Wish I could remember the green fish wine. It was red. Chilean, I think. Good. So maybe we should set ourselves a quest--try Chilean reds and share the good ones.
KS: Oooh - I do love a quest. We have been all about Spanish and Portuguese wines the past few months. So delicious and so relatively inexpensive.
I'd be happy to hear about Chilean reds and I'm betting even happier to sip a few.
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