The Frugal Diva: Death by Basil Edition

For me, at least, a little basil goes a long way. A very long way. So far in fact that when I need to use it, what I really want is about 4 or 5 leaves. Unfortunately, my supermarket only sells the stuff in great heaping bushels. These bunches of basil are so large as to be frightening. Why they're nearly size of my hair on a 90 degree day. Scary.

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

Place the basil into the bowl of a food processor and pulse a few times until chopped. Add the garlic and process again, until the garlic is minced and the basil finely chopped. Add the rest of the ingredients, pulse and process until the mixture is smooth and creamy, stopping to scrape down the sides of the bowl as necessary. Taste and adjust the seasonings, adding more salt, pepper and or lemon juice if desired. Serve immediately or chill, covered in the fridge until needed.

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.

Bon appetite!