Three Uses for Homegrown Sweet Basil Herb

Known as the herb of love, sweet basil is a versatile herb often used in Italian cooking. Although its flavor is best captured by serving sweet basil when it is fresh, this herb can be dried or frozen and retained for use throughout the non-growing season.

Many people who grow sweet basil at home often have plants that yield more herb than they can use on their own. Sharing your basil crop with family, friends and neighbors is a great way to eliminate an overabundance of basil. However, if you find you have more basil than you know what to do with, consider using the herb in the following ways.

Deep Fried Sweet Basil

Nearly everyone loves deep fried food, but few consider deep frying herbs. Deep fried sweet basil hit the culinary scene a few years ago. Today, this delightful treat is often served in upscale restaurants across the nation. There is no need to pay premium prices to obtain a taste of deep fried basil, as it can easily be prepared at home.

In order to make deep fried sweet basil you will need one bunch of basil leaves and two cups of oil. Basil leaves will cook in 10 seconds or less, so it is important to have everything ready before starting the cooking process.

Basil leaves should be washed and thoroughly dried. Remember oil and water doesn't mix. Strip the leaves by holding the stem upside down and gently pull leaves in a downward stroke. Discard stems. Prepare a plate lined with paper towels to absorb extra oil.

I prefer peanut oil when deep frying sweet basil leaves. Other popular cooking oils used for deep frying include: soybean, avocado, sunflower, safflower, extra light olive oil, corn oil, and canola. These oils have a high flash point which allows them to endure high heats.

Deep fried sweet basil can be prepared in a deep fryer or wok. The oil should be heated to its smoking point, which ranges between 400 and 450 degrees Fahrenheit. Oil is ready once it begins to emit a small amount of smoke.

Once oil is heated, drop basil leaves in by the handful and stir gently with a slotted spoon. Once the basil leaves turn bright green, spoon them out of the oil and transfer to paper towel lined plate. If desired, sprinkle with sea salt or finely grated Parmesan cheese.

Deep fried basil leaves can be served alone or added to salads, pasta, seafood, poultry, or beef dishes. I've been known to serve deep fried basil leaves as an alternative to potato chips at parties. Deep fried basil is always a crowd-pleaser and a great way to get conversation started.

Sweet Basil Infused Oil

Infusing basil into oil yields a tasty dipping oil perfect with breads and crackers or as a salad dressing. Making infused oil requires about thirty minutes of time, but is well worth the effort. Homemade infused oil tastes best when stored in sterilized glass bottles, but plastic bottles can be used if necessary. Place basil oil in refrigerator and use within one week. It is best to make sweet basil oil at least one day ahead in order to allow flavor infusion.

To make two cups of sweet basil infused oil you will need the following ingredients:

2 cups packed sweet basil leaves, stems removed
1/2 teaspoon sea salt, plus 1/2 cup per quart of water used for blanching
1 cup extra virgin olive oil, preferably organic

Using a 2-quart saucepan, bring 1-quart water and 1/2 cup salt to a boil over high heat. Add fresh basil leaves and blanch for one minute. Using a strainer, remove basil leaves and drain well. Gently squeeze out excess liquid. Place blanched basil leaves, 1/2 teaspoon sea salt, and olive oil in a blender or food processor and purée until smooth.

Sweet basil oil should be strained through a chinois (conical-shaped sieve) for best results. However, infused oils can also be strained using cheesecloth or coffee filters. Both cheesecloth and coffee filters should be rinsed and squeezed dry prior to straining basil oil. Transfer freshly squeezed oil to a glass bottle and store in refrigerator.

Homemade Sweet Basil Pesto

Sweet basil pesto is a tasty dish that can be used in many ways. Basil pesto can be served as a dip with pita chips or fresh vegetables. It can be added to pasta dishes, mashed potatoes, baked potatoes or rice. Pesto can be used as a stuffing for chicken or turkey breasts, meatloaf or seafood. Add basil pesto to mayonnaise or use alone as a sandwich spread. The uses for basil pesto are only limited by your imagination!

Homemade sweet basil pesto can be frozen in an airtight container for up to three months. A great way to avoid wasting homemade pesto is to fill an ice cube tray with pesto sauce and drop a cube or two into soups and casseroles. Once cubes are frozen transfer to resealable plastic bag to prevent freezer burn.

To make two cups of homemade sweet basil pesto you will need the following ingredients:

2 cups packed fresh sweet basil leaves
1/3 cup pine nuts (can substitute with chopped walnuts)
3 garlic cloves, minced
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Using a food processor, add basil and pine nuts (or walnuts) and pulse until finely chopped. Add the garlic and pulse a few times. While the food processor is on, slowly add olive oil and continue to pulse until ingredients are incorporated. Add Parmesan-Reggiano cheese and pulse a few more times. Add salt and pepper and pulse one to two times. Transfer to serving dish or freezer containers.