maxine in ri wrote:
> Normally, I'd toss a handful onto a Caprese salad, or into the pasta
> sauce, but I'm bored, and have about 8 ounces that was pleading with me
> to take it home from the quicksale shelves.
>
> Suggestions? I was thinking pesto, but that's usually too greasy for
> my tastes. If it shouldn't be, positive suggestions only on how to do
> it right.
>
> OB Cats: The might Huntress has returned, and is attacking her Simba
> toy, whom she will then groom.
>
> maxine in ri

Maxine,

Funny you should post this because just last night I made a big pot of
veggie stew and basil was a major seasoning. It had onions, ginger,
garlic, etc., but at the beginning while the rice and lentils were
cooking in plain water, I went out and harvested a bag of basil from
the garden and almost all of it went into the stew.

Last night's dinner was the veggie stew. Lunch at work will be the
veggie stew with chopped up left-over bbq. The pot will last for a
while between lunch and dinner and all the dressing up I'll do to it.

So put your basil into a soup or stew. Since it's summer, many people
like cold soups like gazpacho which would fit your basil just fine.

HTH,

Ken