Make pesto. chopped basil leaves pine nuts olive oil garlic parmesian cheese
cuisineart... pack tightly in glass jars (or ice-cube trays, cover and wrapped in freezer -grade plastic wrap), freeze up to a year. mmmmmm.... olive oily-pesto-y goodness... also, roll fresh basil leaves around slices of buffalo mozzy and red pepper slices (or prosciutto) then quick-fry them in some olive oil just till the basil gets a little damp and warm, serve hot with salt and pepper. Also good without the frying bit. also, in my experience, if the basil flowers, the leaves start to take on a slightly woody flavor, and the plant doesn't perform as well in later seasons, so I always pick the buds as soon as they sprout. Tomato slice/mozzy slice...continue until a plate is covered, olive oil drizzle, balsamic vinegar drizzle, pinch o'the kosher salt, ground white pepper, torn basil mmmmm... good eats. There's more... just in case... > Pick a lot of the basil and dry it. Then maybe freeze. You can then share > with friends and family until all in your circle of acquaintances are sick of > basil! :-) ^ ----also a good idea! -- will "If my life weren't funny, it would just be true; and that would just be unacceptable." - Carrie Fisher ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Purchase Captivate from House of Fusion, a Macromedia Authorized Affiliate and support the CF community. http://www.houseoffusion.com/banners/view.cfm?bannerid=52 Message: http://www.houseoffusion.com/lists.cfm/link=i:5:175824 Archives: http://www.houseoffusion.com/cf_lists/threads.cfm/5 Subscription: http://www.houseoffusion.com/lists.cfm/link=s:5 Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=11502.10531.5 Donations & Support: http://www.houseoffusion.com/tiny.cfm/54
