We know this is not a picture of basil but we all know what that looks like…(a radish heart). I want to share a quick thought on what you can do with your basil. I made this for Christmas one year and my brother-in-law loved it, it’s a basil dip.
I find it most efficient to make my pesto and freeze it in ziplock bags, the small snack size so they can be made into small rolls. I use a basic recipe of walnuts, garlic, basil, evoo, and cheese. I have been doing some googling to find out what people do to keep the color preserved and have seen everything from quick blanch the leaves, citric acid to lemon juice. What has worked for me is making the pest and using for dips (like this recipe) or soups.
Let’s get to it. Take some of your fresh or frozen pesto (about 1/2 cup) and mix it with sour cream or a blend of sour cream and yogurt. Whatever dairy combo that you use to make french onion dip should do. Of course, go by taste. Add a pinch of salt or a dash of soy sauce. Maybe you like it spicy so try some pepper flakes or powdered cayenne.
This makes a crazy good dip!
did you know?
- there are 60 varieties of basil
- it has anti-fungal properties
- it has anti-inflammatory properties
- the vitamin A in basil makes it a great at fighting free radicals
- check out this site to read more