First basil cutting, what to do with?

blue_elle

Our two basil plants, a genovese and a sweet basil, were growing like weeds, so we did our first big cutting back today. Now we've got a good bunch of each and can't decide what to do with it. If we dry both, should we store separately since they taste different, our pour together for a basil blend? There's not enough genovese to make pesto to freeze, but there's enough if we use both types, but would that throw off the taste of the pesto?

What would you do? 

flame

I would make peasto.  but then I use most basils interchangably anyways.

RockysLove

Whole wheat english muffin, egg whites, fresh tomato, fresh mozzerella, and basil.  Yummy!

Green*Flamingo

Sliced tomato, small chunks of fresh mozzarella cheese, basil leaves, pinch of salt and cracked pepper, and a drizzle of olive oil and basalmic vinegar. Yum!!!

dr.girlfriend

This is my absolutely favorite summer recipe:

http://www.realsimple.com/food-recipes/browse-all-recipes/peach-mozzarella-basil-salad-10000001213179/index.html

I also pulse basil in a minichopper along with olive oil and freeze in an ice cube tray (don't fill the squares up all the way).  Then I pop out the frozen cubes and store them in tupperware.  Any time I make pasta I oil the pan with a basil-flavored olive oil cube.

blue_elle

Thanks for all the recipes, they sound delicious. I wound up ruining the basil by attempted to quick freeze on a pan. I thought it was good and frozen and put it in a vacuum bag, but when I went to use some there was a bunch of moisture in the bag that had come out and it was a big mess. It was like wet spinach.

Lesson learned

I'll definitely try some of these recipes though, we're still growing like crazy!