I’m more often described as “ham-fisted” than “green-fingered“. Despite my obvious lack of talent in the garden, I’ve managed to grow a staggering amount of basil in pots on my window sill. A few weeks ago, I got a rush of blood to the head in B&Q and invested in a propagator tray and a packet of basil seeds. Moderation has never been my strong point, so I sowed all of the seeds at once and now I’m left with an obscene amount of the said herb. I don’t know what variety of basil I’ve got; it’s certainly not the Genovese variety, but I’m hoping it will still taste as good.
I’m determined to use every last leaf, but there’s only so much pesto a man can eat. So what do I do with it all? Here is my short-list of culinary possibilities so far:
- Pesto for Pasta
- Homemade Lemonade (with basil leaves)
- Pizza Margherita
- Crostini with Basil Oil
- Roasted Tomato and Basil Soup
- Chicken Cacciatore
- Tomato & Basil Granita
- Thai Curry
- Chicken Breasts stuffed with Basil & Cream Cheese
