Invariably, I end up tossing it after too much time has gone by and those once vivid leaves have gone ugly and brown.
Now, I know what you're thinking and you're thinking pesto, right? Well, um, here's the thing: I don't love it and neither does the husband. Pesto is fine, sometimes even delicious, but, frankly, after a bite or two it bores me. I much prefer pesto as a condiment; a delicate dollop atop a lovely soup or in place of mustard on a sandwich ... that kind of thing. I don't typically enjoy it as the center piece of a dish.
So, what to do with that bushel of basil in my fridge? I made a dip out of it ... a dip that tastes like ... pesto!
Fast and Fresh Basil Dip:
- 1 cup of packed fresh basil leaves
- 1 large clove of garlic, peeled and rough chopped
- 8 oz. of plain, non-fat Greek yogurt
- 2 tsp. fresh lemon juice
- 1 tsp. of minced fresh lemon zest
- 1/2 cup of freshly grated Parmesan cheese (as in the real stuff, not packaged or processed)
- pinch of salt
- generous grinding of fresh black pepper
- 2 to 3 dashes of Tabasco sauce
- pinch of hot Hungarian paprika, optional
This dip is the perfect match for a lovely platter of crudites or some multi-grain crisps or pita chips. It comes together in a flash and the taste is fresh and lovely ... even if it does resemble pesto. Next time I will likely add a handful of fresh parsley, arugula or even some spinach - any of which would be a nice addition indeed.
What's your favorite way to use left-over basil? Curious Diva wants to know.