Many thanks to Pink Stripes and The Honey Eater for helping a girl out. They answered my plea for basil recipes. The basil plant might as well have been a money tree because I figure if I had to buy that much basil it would be a fortune indeed. Wendy’s idea for basil ice cream was an inspirational one, but I sadly had to use my slowly wilting basil before I read her great suggestion. Next time for sure. The Honey Eater shared her authentic pesto recipe and a link to Gourmet’s recipe. I ended up taking a bit from that recipe and also grabbing a couple of details from David Lebovitz’s pesto recipe. The results were amazing.

Here’s what became of my basil in another desperate attempt to deny summer is over. I love you, fall, you just need to go ahead and wait your turn.

The OK Recipes

Creamy Basil Dressing

Recipe from Gourmet

All of the ingredients made this sound like a dressing we would really love, but it just wasn’t for us. The shaved Parmesan made it more interesting, but I felt something was missing. Have I mentioned that I recently fell in love with the wedge salad? I know the lettuce has no nutritional value, but I love how on a weeknight I can peel off the outer layers, wash it, quarter it and have salad for that night and two salads for lunch the next day. It’s especially great with bleu cheese dressing, recipe coming soon!

Basil Cornbread

Recipe from epicurious

This cornbread smells amazing while it is baking in the oven. It was creamy with a true corn flavor, but this recipe made me realize that I’m old fashioned when it comes to my cornbread. I like it crispy on the outside, corny and sadly, without basil. This makes a ton of cornbread, so if this recipe interests you, it’s great for a crowd.

Oh My Gosh, Make This Now Recipes

Pesto

Adapted from Gourmet and David Lebovitz

Makes about 1 1/2 C.

3 large garlic cloves

2 oz. Parmigiano-Reggiano, coarsely grated (2/3 C.)

4 C. loosely packed fresh basil leaves

1/2 C. pine nuts (some recipes say to toast, I did not and it was still great)

3/4 t. coarse salt

1/2 t. fresh ground black pepper

2/3 C. extra-virgin olive oil (I used Colavita)

1. With processor running, drop in garlic and finely chop.

2. Stop motor and add nuts, cheese, salt, pepper and basil, then process until finely chopped.

3. With motor running, add oil in a stream until incorporated.

Tips: Will keep in fridge for 1 week. Make sure to press plastic wrap against pesto so darkening of pesto does not occur. You can also freeze pesto in an ice cube tray or in muffin tin portions. Simply pour pesto into preferred tray, freeze for a few hours and put perfect portions into a plastic bag or container.

Pesto Linguine

Whipped up with hints from David Lebovitz

4 servings

1/2-3/4 C. pesto

1 lb. linguine (or your favorite pasta)

kosher salt, for pasta water

3 T. unsalted butter

1. Make above recipe for pesto.

2. Cook linguine in salted water until al dente. Drain pasta.

3. Add 3 T. unsalted butter and pesto to hot pasta. Mix until pesto is fully incorporated into the pasta. Serve immediately.

Cucumber Basil Cocktail

Recipe from Food & Wine

This drink is divine! It is so refreshing and delicious. There is a bit of warmth from the ginger and paired with basil, cucumber and Bombay Saphire gin, wow. We had this martini at one of our favorite restaurants and I jumped for joy when I found this recipe online. If you’re trying to cling to summer like me, this is the perfect way to pretend it’s still June.