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What Do You Do With a Bunch of Fresh Basil?


Buying fresh herbs kind of sucks–because they always sell you more than you can use, and then all that goodness goes to waste! The last time I bought cilantro, half of it turned into rotting mush in the bag before I got a chance to make the thing I’d been planning to make with it.

But sometimes I just really want to buy they anyway. There’s a small produce store in Brighton Center that generally has really good stuff at good prices, so I like to go there sometimes so I’ll have good fresh fruits and vegetables. They sell fresh basil and cilantro for a dollar a bunch. (Not that this is really different from most grocery stores, but it’s still a nice price). I wanted basil, so I got one bunch.

One bunch is just too much. I’ve gotten more used to the idea of copious fresh basil, instead of adding it as an afterthought or a garnish. I like it in salads, particularly if I have blueberries or strawberries to put on the salad as well. Add a little drizzle of olive oil, and you’ve got a great thing going. Unfortunately I have no berries, but that’s ok. Just using basil in a regular old salad definitely kicks up the flavor, at least one notch, if not two.

I’m sure most people are aware that basil is great for cooking, too. Pizza, sauteed with vegetables, mixed up into a marinade for some chicken… whatever you think will taste good, there’s a good chance you can do it with basil. (Wow, that sounded weirder than I thought before I typed it out.)

Of course, one way to use up a substantial portion of that bunch is to make a nice batch of tomato sauce. I had that intention, but unfortunately I left the burner on too high for too long on my pot of tomatoes, and they burned horribly. They were not salvageable, and I didn’t want to go out and get more tomatoes, so I had to just scrap that whole idea. In this case, my cooking failure was due to not paying attention, rather than not having a recipe going in! I’ve made tomato sauce a whole bunch of times and this has never happened before.

I wish they would sell smaller bunches of herbs for 50c. I don’t want good basil going bad because I only wanted to use small amounts… but what am I supposed to do? I only have so many ingredients that will logically combine with basil. And I’m not planning to shop again before Thanksgiving. I suppose I can always freeze the rest if I don’t feel like using it right now.

Maybe I can make a basil-mozzarella omelet tomorrow morning. I might even spare some of the grape tomatoes that I plan to put on my salad for tomorrow’s lunch.

If you feel inclined, leave a comment and let me know what you do with your basil.

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