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In Season: Basil
I don't seem to have a problem with too much basil--I can't seem to grow enough! Until the end of the summer. I make pesto, substituting some veggie broth for the olive oil. And I freeze it in ice cube trays, then pull out the cubes and freeze them in freezer bags for easy storage. An ice cube is 2 Tbsp, perfect for a personal pizza. Adding olive oil makes a great pesto salad dressing. There's peso butter, pesto mayonnaise, pesto cream cheese, pesto rice. Too much basil? Does not compute!
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About mostlyreal
Website: http://realfoodandstuff.blogspot.com/
Location: Chicago, IL
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I've been wondering if I can harvest the lavendar in my garden for culinary use...it's safe from chemicals. Does it have to be a certain variety? I have no idea what kind it is. I want to make lavendar salt.