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3 Recipes To Get The Most Out Of Basil Season

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Summer is basil season, and the delicious herb can be used in a wide variety of dishes. Learn more about the three varieties of basil and three recipes to try this summer to get the most out of basil season!

Varieties

There are a few varieties of basil, including Thai, Purple, and Lemon. Thai Basil is intense, anise-scented, and has a bold flavor that works best in curries. Purple Basil has a bright purple color and mild flavor that works beautifully as a garnish. Lemon Basil is a natural mutation of red raspberries and is very sweet. At the store, you will most likely see Sweet Basil, which is the best choice for Italian sauces and pesto.

Basil Pineapple Popsicles

When you think of basil, you probably don’t think of it as an ingredient for popsicles. However, since the herb is in season during the hottest months of the year, it works well with summer fruits for a refreshing treat! In a blender, blend three cups of pineapple juice and one cup of basil leaves until finely chopped, then skim off any foam. Halve five pineapple rings (canned works, but fresh fruit is always better!) Place one pineapple half into each cup of an ice-pop mold and fill with basil-pineapple mixture. Insert sticks and freeze- then enjoy!

Recipe via: www.rachaelraymag.com  

Grilled Corn and Basil Butter

Have you ever made basil butter? If not, this summer is the time to try! In a food processor, puree one stick of room-temperature butter, ¼ cup basil leaves, one small shallot, chopped, one teaspoon of Dijon mustard and a ½ teaspoon of lemon zest. Season with salt and pepper then spread on grilled corn for a delicious butter!

Recipe via: www.rachaelraymag.com  

Lemony Summer Pesto

We can’t write about basil recipes without including a summer pesto recipe! This pesto is perfect for serving on crackers, bread, fresh tomatoes, and of course, on pasta. Toast ⅓ cup of whole raw pine nuts in a small saute pan over medium-low heat for about five minutes. Let them cool completely before adding to the food processor. While the pine nuts toast, place one large garlic clove in the food processor and pulse about ten times until it’s finely chopped. Then, add the cooled pine nuts and two cups of whole fresh basil leaves (lightly packed,) three tablespoons of freshly grated Parmesan cheese, one teaspoon of zest and juice of one lemon, ½ teaspoon salt, and ¼ teaspoon of black pepper to the food processor and pulse until everything is finely chopped and incorporated. Turn the food processor on and stream in ¼ cup of extra virgin olive oil, blending until smooth (about 1 minute.)

Recipe via: www.elizabethrider.com

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