basil recipes – For Dragonflies And Me

“It’s really important to teach people how to get food, how to grow it, how to pick it, how to prepare it and what’s safe to eat.” ― Arthur Potts Dawson

Do you grow your own herbs? Well, if you do, this is a video you won’t wanna miss! Over the years, I have owned several Elite Gourmet Food Dehydrators! I just got my new one and I’m so excited to start using it.

In today’s video, I’m going to show you how easy it is to use this dehydrator to dry your homegrown or purchased herbs.

If you are interested in purchasing your own Elite Gourmet Food Dehydrator, if you click the link here, I will receive a small financial compensation. Thanks in advance you won’t regret purchasing this item!

Check out my YouTube video below for this easy how to and then scroll down for recipes on how to create your own spice blends, including Italian seasoning and taco seasoning!

Keep scrolling to see how I processed my herbs and how to store them.

Now check out how I tried my herbs!

Check out these past blog posts for herb spice blends and more!

Dry Spice Blend Recipes: Easy to make salad dressings and dips

I also mentioned there were a few other ways to dry your herbs, here it is along with more recipes for Herb Salts! How-to preserve your herbs, & bonus recipes!

Would you like to learn how to get the most out of your herbs? Well check out this post, Harvesting Herbs: Tips to get the most yield from your herbs, yummy herb butter recipes

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If you enjoyed this blog, please LIKE, Follow, Share & leave me a comment! I love your feedback~

Added bonus: You can go to my blog at http://www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats in either a spiral bound soft cover OR NEW, a Downloadable PDF version. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!

Until next time remember to,
Eat fresh, shop local & have a happy day,
Jean

Copyright Policy

All text and images on this site are copyright of For Dragonflies And Me. Unless otherwise noted, you may not use this content.

This post may contain affiliate links. If you choose to purchase through an affiliate link, I may receive a small commission at no additional cost to you. You can see my full disclaimer here.

“Cooking is one of the greatest gifts you can give to those you love.” – Ina Garten

Pesto is one of our family favorites! Fresh basil from the garden is one of summer’s more wonderful gifts! Here is a very simple recipe for my homemade pesto without pine nuts!

Check out my YouTube Video on how and scroll down to see the complete list of ingredients and directions with a few additional Pro Tips!

To see more homemade pesto recipes check them out below!

Our Favorite Recipes

Yields: 1 cup finished product

2 cups packed fresh basil leaves, with stems removed

½ cup extra virgin olive oil

½ cup grated parmesan cheese

3 to 5 fresh garlic cloves with outer skin and root end removed or 3 to 5 tsp minced

¼ tsp pink Himalayan salt

¼ tsp fresh ground black pepper

1. In a food process pulse basil and garlic. If you are using fresh cloves, no need to mince first~ just toss in the whole cloves with the skin and hard root end removed: pulse on high until completely shredded and is like a paste.

2. Add parmesan cheese, salt and pepper; pulse on high until completely blended. It will be a paste.

3. Add 2 TBSP of the oil at a time pulsing on high until smooth and all oil is added.

4. Remove to a bowl, cover and refrigerate for at least an hour before use to allow flavors to blend.

PRO TIP: When harvesting your basil leaves, you want to make sure you only use the best leaves. Avoid using any leaves which have black spots on them or if they have been damaged by an insect eating it. See above leaves for examples of insect damage.

From 10 cups of fresh packed basil leaves I was able to make 5~ 1 cup bags of finished product.

These will be stored in the freezer.

PRO TIP: This is what your stems should look like after you’ve harvested the leaves.

Did you know there are dozens of varieties of basil? Just a few are Thai which has a spicy hint to it, purple basil is very similar to Genovese.

The 3 types of basil in the photo above are in order from left to right: Sweet, Genovese, and my personal favorite Mammoth.

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For more Pesto recipes check out my previous blogs here:

Jean’s Kale and Toasted Walnut Pesto Recipe!

More on Herbs: Basil and Lavender, Yummy Pesto Recipes

Grilled Chicken Pesto Pasta

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Until next time remember to,
Eat fresh, shop local & have a happy day,
Jean

Copyright Policy

All text and images on this site are copyright of For Dragonflies And Me. Unless otherwise noted, you may not use this content.

This post may contain affiliate links. If you choose to purchase through an affiliate link, I may receive a small commission at no additional cost to you. You can see my full disclaimer here.