Sadly, fresh basil does not last -- unless it’s briefly blanched and frozen, that is. But with the summer outdoors, that seems like a profane attitude towards the king of herbs. So what to make? Another batch of fragrant pesto? Sounds top, but why don’t we give basil more roles in its glorious, however brief, life? Here are a few simple and quick ideas to use up that still fresh emerald bunch of the herb from your farmer’s market.
Have you ever thought of basil in your breakfast smoothie? Like in banana smoothie, for example? Granted, at first sight the pairing does not seem obvious, yet ripe banana and basil are strange bedfellows all right. You get not only a new flavor combination – bright and robust, but also a new taste sensation, especially for breakfast. How awesome is that?
Banana Smoothie with Basil
Serves 1
Ingredients:
- One ripe medium banana, peeled and cut in big chunks
- 1 cup milk (preferably not low-fat)
- ½ cup plain yogurt (preferably not low-fat)
- ¼ tsp fresh cinnamon powder, or more to taste
- 5-6 large fresh green basil leaves (green basil is more flavorful than its purple sibling
Method:
- In a blender or food processor, combine all the ingredients and pulse until silky and smooth. Taste; if the banana was not ripe enough, you may want to add a smidge of honey or other sweetener of your choice.
To go on, mashed potatoes with black olives, garlic and basil is a fine refreshing dish for a light summer lunch or dinner, or as an accompaniment to a main meal. What’s notable in this dish is the interplay between its few ingredients. The olives make the whole business more interesting by gussying up with their saltiness the starchy, creamy sweetness of the potatoes. The basil takes care of a simple sophistication, making the whole dish taste now-peppery, now-earthy while the olive oil smoothies the rough edges of the spiky garlic. The result is a subtly perfumed potato dish with a cloud-like, soft texture. Remarkably, it tastes as good on the next day, too; just refresh it with a drizzle of olive oil and a pinch of salt.
Mashed Potatoes with Black Olives, Garlic and Basil
Serves 2
Ingredients:
- 1 pound new potatoes, scrubbed, washed and halved
- 2 cloves garlic, pressed
- 1 handful of fresh basil leaves, finely shredded
- ½ cup black pitted olives, halved
- 2 Tbsp extra virgin olive oil
- Salt/freshly ground black pepper to taste
Method:
- In a medium saucepan, cook the potatoes until soft, 15-20 mins. Drain and mash with the back of a fork or a potato masher. Add the rest of the ingredients and mix well. Taste and adjust the seasoning.
- Serve warm or at room temperature (this is one of the rare instances when mashed potatoes do not taste meh, for want of a better word, when not warm).
Finally, for a pleasant finish of a meal as well as of a day, try fresh orange with a sprinkling of basil and a smidge of cinnamon. These three flavours meld flawlessly together leaving you with nothing else to do but smile, and eat of course.
For one 1 serving:
Peel the orange (preferably seedless). Cut crosswise into 1/4-inch-thick rings. Arrange on a plate in a circular pattern. Sprinkle lightly with cinnamon and shreds of basil.
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