Recipes for purple basil
September 1, 2012 7:25 AM   Subscribe

Just got a bunch of beautiful purple basil at the farmer's market this morning. What recipes can I use it in?
posted by gudrun to Food & Drink (9 answers total) 3 users marked this as a favorite
 
Purple basil pesto!
posted by erst at 7:58 AM on September 1, 2012 [2 favorites]


Basil Lemon Syrup, for cocktails and straight-up lemonade.
posted by Iris Gambol at 9:00 AM on September 1, 2012 [2 favorites]


There's nothing like fresh basil on homemade Neapolitan style pizza. Put it on after the pizza comes out of the oven.
posted by usonian at 9:25 AM on September 1, 2012


Tomato basil mozzarella salad. Extra good with a balsamic vinegar-based dressing IMO.
posted by BlueJae at 10:57 AM on September 1, 2012


thai food
posted by mutt.cyberspace at 11:50 AM on September 1, 2012 [1 favorite]


I read this mention from WorkingMyWayHome of marinating shrimp in basil pesto for barbecuing, and I'm so trying that the next time we break out the barbie.
posted by taz at 12:59 AM on September 2, 2012


Thanks, I neglected to mention that I've kind of overdosed on basil pesto this summer so I was looking for something else (I will keep this recipe though because it's different from the usual). The lemonade is a thought, and thanks for reminding me about putting it on pizza. Thai food - yes, I got that far myself, but was hoping for an actual recipe suggestion.
posted by gudrun at 6:28 PM on September 2, 2012


In case people are interested, I wound up making this Spicy Thai Basil Chicken. I upped the amount of basil a bit, used a yellow pepper instead of a green or red one, and cut the amount of chili peppers down to two jalapeno peppers, since Mr. gudrun is not a big fan of spicy food. It was very tasty and not hard to make.
posted by gudrun at 5:56 PM on September 6, 2012


Here's the second recipe I made with my basil:

Corn omelet
serves 1 (doubles easily)

Kernels from 1 ear of fresh corn
2-3 large eggs
salt
freshly ground black pepper
4 to 6 basil leaves, rolled up, then cut crosswise into thin slices (chiffonade)
About 1 ounce grated mozzarella cheese (don't use fresh mozzarella, as it makes the filling too wet)
1 tablespoon unsalted butter

Place corn kernels into small nonstick skillet or omelet pan; add a few tablespoons of water and cook over medium heat for a few minutes till heated through and cooked to your taste. Drain the water from the corn, transfer to bowl, and, while still warm, add salt, pepper, basil, and cheese and mix (cheese will melt a bit and get a bit messy but that is a good thing).

Combine eggs and a tablespoon of water in a medium bowl, beat lightly. Wipe out the pan you used to cook the corn and then add the butter over medium-high heat. Once it starts to foam, add the egg mixture, stirring rapidly with a fork with the tines held nearly parallel to the bottom of the pan, and shaking the pan. Do not scrape the surface of the pan. Cook to desired doneness. Ideally, the omelet should be runny in the center and firm on the bottom. Remember it cooks quickly and will continue to cook until turned out of the pan. When the omelet is done, spoon the filling down the center. Fold omelet over filling (a heatproof spatula helps with this), and turn out onto the plate.
posted by gudrun at 1:30 PM on September 8, 2012


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