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BEST way to use fresh Basil
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We’re diving into the world of fresh basil – it's not just for fancy chefs or your grandma's kitchen. Think of basil as the cool, underrated artist of the herb world. From the streets of New York to the vibes of LA, this green legend is making waves in dishes way beyond just pizza or pasta. We're about to unlock some epic culinary hacks and fresh takes with this green gem. Ready to level up your food game and be the unexpected chef among your crew? Let's turn basil into your next secret weapon.
KINDA CLASSIC PESTO
Ingredients:
3 Handfuls Basil, fresh
4-5 Garlic cloves, toasted & peeled
¾ Handful Pine nuts, toasted
1 Handful Olive Oil
1 Handful Nutritional Yeast
Salt, pinch
Method:
In a food processor, combine the fresh basil, toasted garlic cloves, toasted pine nuts, olive oil, nutritional yeast, and salt.
Pulse Blend until smooth while drizzling in the Olive Oil until creamy and your desired consistency, scraping down the sides as needed.
Taste and adjust seasoning if necessary.
Transfer to a jar or container and store in the refrigerator. Use as desired.
PISTACHIO PESTO
Ingredients:
2 Handfuls Basil, fresh
1 Handful Baby Spinach, fresh
4-5 Garlic cloves, toasted & peeled
¾ Handful Pistachios, out of shell
1 Handful Olive Oil
1 handful Nutritional Yeast
Salt, Pinch
Method:
In a food processor, combine the fresh basil, baby spinach, toasted garlic cloves, pistachios, nutritional yeast, and salt.
Pulse Blend until smooth while drizzling in the Olive Oil until creamy and your desired consistency, scraping down the sides as needed.
Taste and adjust seasoning if necessary.
Transfer to a jar or container and store in the refrigerator. Use as desired.
BASIL TOMATO ORZO
Ingredients:
1 Cup Dried Orzo Pasta (toast half of it)
½ Cup Pine Nuts, toasted
10 - 12 Cherry Tomatoes, quartered
2 Scallions (Green Onions), finely sliced
A handful of Fresh Basil, torn
3 – 4 Tablespoons Olive Oil
Pinch of Salt
Method:
In a skillet over medium heat, toast half of the orzo pasta until it turns golden brown. Remove from heat and set aside.
In a pot of boiling water, cook the orzo pasta (including the toasted half) until al dente.
Once cooked, drain the orzo and rinse with cold water to cool it down. Transfer to a large mixing bowl.
To the bowl, add the toasted pine nuts, quartered cherry tomatoes, finely sliced scallions, and freshly torn basil.
Drizzle with olive oil and toss everything together until well combined.
Season with a pinch of salt and give it one final toss.
Chill in the refrigerator until ready to serve.
PESTO GLAZED TOFU
Ingredients:
1 block (300g) Firm Tofu
1 Tablespoon Veg oil (rice bran oil recommended)
2 Tablespoons Fresh Pesto
1 Tablespoon Vegan Mayo
1 – 2 Cherry Tomatoes, thinly sliced
Cracked Black Pepper, to taste
Salt, pinch
Method:
Preheat the oven to 200°C (400°F) using the fan/convection setting.
Heat a cast iron pan over medium-high heat until hot.
Add the oil, swirling to coat the pan evenly. Sprinkle a pinch of salt over the oil.
Carefully place the whole block of tofu onto the hot skillet.
Sear the tofu for 3-4 minutes on each side until it has a nice golden crust.
In a separate bowl, mix the fresh pesto and vegan mayo to create the pesto mayo mixture.
Evenly spread the pesto mayo mixture over the top of the seared tofu, ensuring it doesn't drip down the sides.
Place the thinly sliced cherry tomatoes on top.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the tofu is golden brown and the pesto mayo glaze has set.
Remove from the oven, season with cracked black pepper, and serve.
KINDA CLASSIC PESTO
Ingredients:
3 Handfuls Basil, fresh
4-5 Garlic cloves, toasted & peeled
¾ Handful Pine nuts, toasted
1 Handful Olive Oil
1 Handful Nutritional Yeast
Salt, pinch
Method:
In a food processor, combine the fresh basil, toasted garlic cloves, toasted pine nuts, olive oil, nutritional yeast, and salt.
Pulse Blend until smooth while drizzling in the Olive Oil until creamy and your desired consistency, scraping down the sides as needed.
Taste and adjust seasoning if necessary.
Transfer to a jar or container and store in the refrigerator. Use as desired.
PISTACHIO PESTO
Ingredients:
2 Handfuls Basil, fresh
1 Handful Baby Spinach, fresh
4-5 Garlic cloves, toasted & peeled
¾ Handful Pistachios, out of shell
1 Handful Olive Oil
1 handful Nutritional Yeast
Salt, Pinch
Method:
In a food processor, combine the fresh basil, baby spinach, toasted garlic cloves, pistachios, nutritional yeast, and salt.
Pulse Blend until smooth while drizzling in the Olive Oil until creamy and your desired consistency, scraping down the sides as needed.
Taste and adjust seasoning if necessary.
Transfer to a jar or container and store in the refrigerator. Use as desired.
BASIL TOMATO ORZO
Ingredients:
1 Cup Dried Orzo Pasta (toast half of it)
½ Cup Pine Nuts, toasted
10 - 12 Cherry Tomatoes, quartered
2 Scallions (Green Onions), finely sliced
A handful of Fresh Basil, torn
3 – 4 Tablespoons Olive Oil
Pinch of Salt
Method:
In a skillet over medium heat, toast half of the orzo pasta until it turns golden brown. Remove from heat and set aside.
In a pot of boiling water, cook the orzo pasta (including the toasted half) until al dente.
Once cooked, drain the orzo and rinse with cold water to cool it down. Transfer to a large mixing bowl.
To the bowl, add the toasted pine nuts, quartered cherry tomatoes, finely sliced scallions, and freshly torn basil.
Drizzle with olive oil and toss everything together until well combined.
Season with a pinch of salt and give it one final toss.
Chill in the refrigerator until ready to serve.
PESTO GLAZED TOFU
Ingredients:
1 block (300g) Firm Tofu
1 Tablespoon Veg oil (rice bran oil recommended)
2 Tablespoons Fresh Pesto
1 Tablespoon Vegan Mayo
1 – 2 Cherry Tomatoes, thinly sliced
Cracked Black Pepper, to taste
Salt, pinch
Method:
Preheat the oven to 200°C (400°F) using the fan/convection setting.
Heat a cast iron pan over medium-high heat until hot.
Add the oil, swirling to coat the pan evenly. Sprinkle a pinch of salt over the oil.
Carefully place the whole block of tofu onto the hot skillet.
Sear the tofu for 3-4 minutes on each side until it has a nice golden crust.
In a separate bowl, mix the fresh pesto and vegan mayo to create the pesto mayo mixture.
Evenly spread the pesto mayo mixture over the top of the seared tofu, ensuring it doesn't drip down the sides.
Place the thinly sliced cherry tomatoes on top.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the tofu is golden brown and the pesto mayo glaze has set.
Remove from the oven, season with cracked black pepper, and serve.
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