Who doesn’t love fresh Basil?
Pesto comes to mind immediately, as does fresh mozzarella and tomatoes topped with Basil chiffonade and a really nice dark Balsamic drizzle. Aka as a Caprese salad. Mmmmm. Summer.
This is a gorgeous photo and delightfully unique presentation of a Caprese salad using sun dried tomatoes, both whole leaves and julienned fresh Basil with a nice contrasting Balsamic drizzle. The few slices of Prosciutto in the center are a bonus. You can do this!!
When you’ve mastered incorporating fresh Basil into salads, pasta and routine meals, you’re ready to experiment with different flavored varieties. Thai Basil goes great with coconut milk. Lemon Basil is wonderful stuffed with goat cheese in boneless chicken breast, baked or bbqued. Wrap shrimp or scallops with lime Basil and grill. The ruffled, purple fresh Basil is sweet with fruits; Nectarines in particular.
If you don’t have your own backyard fresh Basil,
it is readily available in 3/4 oz. packages, Chef size packs (which is perfect for a large batch of Pesto),and In Living type which is growing but not intended for planting. When there’s a bit leftover, sliver or gently chop and add to pizzas, store bought salsa, cooked green beans & zucchini.
This simple fresh Basil syrup with lime juice is fantastic over fresh blueberries & honeydew melon.
Mojito Syrup serves 6
- 3/4c. sugar
- 1/2c. water
- Zest from 1 lime
- 1 handful fresh Basil leaves
- 1T. fresh lime juice
Bring water, sugar and lime zest to a rolling boil in small saucepan. Reduce heat to simmer for 3 minutes. Remove from heat, add BASIL leaves and let sit for 30 minutes. Strain zest and leaves. Stir fresh lime juice into syrup; cool. Pour over tossed fruit and chill for 30 minutes or more. Serve in champagne or martini glasses. Garnish with fine lime zest and lavender buds.
**An Italian Prosecco or champagne would complement the fruit beautifully.
Recipe Source: thethymesavor.com, Raleigh NC