Each year when we starting getting basil (and cilantro but that is another post) we end up with so much that we start wondering what to do with all of it. So, I went on a hunt for some great ideas from Eating Well Magazine in addition to some ideas of my own.
*Pesto - Think outside the box with my Roasted Yellow Tomato Pesto
*PBT (Portobello, Basil & Tomato Sandwich)
*Marinara Sauce and you can freeze them in small and large batches. The handiest tool to use when making an amesome marinara is a hand-held blender. You can then control the texture of the sauce and do not need to transfer to a blender.
*Roasted Corn with Basil-Shallot Vinaigrette
*A Caprese Salad