Have you ever gotten into that trap of purchasing fresh basil (or harvesting it from the garden), lovingly placing it in the refrigerator in a water glass loosely covered in plastic, and then when the time comes (days later) to use it in a recipe, it just isn't as fresh as you'd like? I discovered an easy solution in the cookbook Lilly for Company by Jane Lilly Schotz. The tip is simple. Place 1 cup of fresh basil (washed and dried) in a food processor and chop. Add 1/8 cup of olive oil, process until smooth. 2 tablespoons of this concoction is equal to about 1/3 cup of fresh basil leaves. Store in the freezer for 1 year or the refrigerator for 1 month. You can use it in pestos, marinades or just about anything that calls for fresh basil. A great way to streamline the prep process. (Cathy)
The love of food and how it can bring people together led to the creation of this blog. As a mother of two grown boys, who have left the nest and occasionally return, I noticed a common occurrence-- there is usually someone at home who is hungry.
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