Basil, Basil Everywhere!

Aaaah, Summer!

One of my most favorite things about summer is having garden-fresh herbs at the ready from the convenience of my own back yard. Each year I grow varieties of basil, parsley, oregano, chives and cilantro. This year I added aromatic rosemary and some mint for good measure and to add a little depth to my herb pots and window boxes. 

These beautiful herbs are the perfect compliment to my midsummer tomatoes, peas, summer squash and zucchini. Anything that I can't grow myself I can find at my community farmer's market - usually grown right here in surrounding Kentucky counties or at area Amish communities. Even the organic section at our local grocery store has a decent selection this time of year.  

There is a certain satisfaction that comes from eating locally grown products, especially those straight from the producer and even better, those that we nurtured and grew at home ourselves.  There are certain items that require little care and are quite easy to grow, sweet basil being among them. All you need is a pot, some nice soil and a small basil plant. They are also simple to grow from seeds. Some herbs like basil and mint like to spread out when they grow, so I have found container gardens to be an excellent way to keep them under control to avoid overproduction.  

Basil has a distinctive sweet aroma and rich flavor that perfectly compliments summer tomatoes, fresh green onions and even naval oranges. It is a staple ingredient in many ethnic dishes including Italian, Mediterranean, Thai, Middle Eastern and Caribbean cuisines, just to name a few. 

Fresh sweet basil can transform an ordinary pasta dinner. You can add it to pizza, pasta sauces and even substitute basil and oranges for the mint and limes usually reserved for your summer mojitos. So many uses and so little effort!  Even if you don't consider yourself to be the best cook in the world, you can make yourself look like a culinary genius by just adding some fresh herbs to your dish!  Eat well!  Impress your friends!

A couple of years ago my husband and I celebrated our wedding anniversary at a lovely restaurant called Trattoria Locanda Il Porticciolo in Manarola, Cinque Terre, Tuscany, Italy. To me this one one of the most beautiful and romantic places on earth. The restaurant itself was full of relaxed, romantic, European charm and this seaside village was home to some of the freshest and most interesting sea cuisine.

One of the old world dishes they served at the Il Porticciolo was a local specialty, Trofie al Pesto, hand-twisted gnocchi pasta served with a simple pesto sauce. This dish is a northern Italian specialty, so of course we had to give it a try!  Naturally, it was spectacular, but a little goes a long way, so I suggest serving it along side lighter fare such as grilled seafood or chicken.

This summer when I began my first basil harvest I started with a pesto sauce that brought back the memory of Manarola so vividly that I could have closed my eyes and felt the sea breeze on my face.  Now here I will share my version of the taste of Manarola with you!

Kitchen Hint: if you are planning to use store bought basil, see if you can find a potted basil plant to use rather than opting for the precut, packaged variety. Potted basil should be more affordable and the clippings will taste better. Plus, you can keep the pot or re-pot it and it will keep giving all summer long!  If potted basil is not available, soak your packaged basil sprigs in some ice water for about 20 minutes before you use them.  This should add a little crisp to the leaves. 

World's Best Pesto - No Really

(serves 2 as a main dish, 4 as a side) 

Ingredients:

• Fresh pasta - the bagged, coiled variety is best, cooked al dente; I use fresh fettuccini  - this is usually available in the gourmet Italian section at the supermarket.  I've even seen it at WalMart. 

• Extra Virgin Olive Oil - lots of it! The darker the color, the richer the flavor.  Go for a nice, dark green variety.  Remember, higher quality is best for flavor, but if that doesn't fit in your budget, go for the darkest you can afford.

• Black peppercorn and fresh ground black pepper (to taste)

• Sea salt (also to taste) NO TABLE SALT!  In fact, while you're at it, just get rid of your table salt altogether or reserve it for baking only

• Four large stems of fresh sweet basil (4-6" tall); Leaves should be firm and not limp/wilted. If they are limp, soak in a bowl of ice water for 20 minutes before using. Should amount to at least two cups of leaves once you have cut the leaves from their stems.

• 1/4 cup chopped fresh Italian flat-leaf parsley

• 2 tablespoons fresh pine nuts

• Juice from 1/2 large lemon Kitchen Hint: Half lemon & remove seeds with the point of a knife. To juice, stab a fork in the middle and squeeze juice out in a circular motion. 

• Three cloves of minced fresh garlic; Jarred variety is ok, smashed fresh is better because it retains the oil in the cloves and enhances the flavor.

• Shaved Parmesan cheese (to taste)
  

• Lovely bottle of Chianti or Italian red table wine (optional, but oh, so good)

Instructions:

Combine basil, parsley, garlic, lemon juice, pine nuts, salt and pepper in a food processor and pulse process until finely combined, but not mushy. 

Add Olive Oil 1/4 cup at a time until consistency is smooth, not runny. 

Boil pasta (do not overcook) until al dente - package directions should have a range...to achieve al dente, go for the shortest duration of the range. Drain pasta and water and place drained pasta back in empty pot and toss in a little olive oil to keep pasta from sticking.

Add pesto sauce to hot pasta and heat on low until sauce is heated, but not boiling (note: pesto sauce will not and should not boil)  You might not even need to reheat at all, the heat from the pasta should offset the cold of the pesto.

Top with shaved Parmesan and serve immediately

I serve this dish with a lovely fresh tomato and basil summer salad.

Tomato and Basil Summer Salad

(serves 2)

Ingredients:

• Two fresh ripe red tomatoes
• One small green tomato 
• One stem fresh basil, leaves removed and sliced 
• 1/8 cup chopped fresh Italian flat leaf parsley 
• 1/4 cup thin sliced red onion 
• 1/8 cup sliced chives
• One clove minced garlic  
• Pinch of sea salt 
• Fresh ground black pepper 
• Balsamic vinegar 
• Extra Virgin Olive Oil 
• Crushed red pepper to taste
• Parmesan cheese to taste  
• Could add cucumber also instead of green tomato

Chop tomatoes and mix all ingredients.  This salad is best when it has had a chance to marinate.  You may also use an Italian salad dressing of your choice with this salad and it is very good.  This is a great summer potluck item and works well as a side dish with just about anything.

Serve everything with a nice, crusty Italian or French bread and you've got a dinner fit for a true Southern Italian!

Ciao Bella Y'all!