thanks Ranee - that recipe sounds good, heck, you could add som capers,
red pepper flakes and a few dice anchovies to make a very "fresca"
putanesca! AS A side note - it worked great last night in a shrimp
marinade with simply white wine, olive oil and garlic. So, sorry, now
that i have a use for it, im probably not going to be selling it on
ebay. hehe.


On 2004-09-08 16:15:53 -0700, Ranee Mueller
> said:

> Posted & Mailed
>
> In article <2004090814070516807%pnoch@comcastnet>, Peter Nochisaki
> > wrote:
>
>> Other wise the next post is going to be "Lemon basil for sale!! - FREE
>> SHIPPING to the pacific northwest"
>
> Well, first off, I'll take some off your hands. I'm in Washington.
>
> The other thing I'd say is why not use it in chicken or whatever
> else you like? Lemon and basil go well together, and there are
> certainly enough recipes calling for both, so why not just use the
> lemon basil instead of regular basil? That would be what I did.
>
> That said, I make an easy pasta dish with onions and garlic sauteed
> in olive oil, canned tomatoes, diced up with the juices, and tossed in
> the pan, kalamata or regular california olives tossed in, salt and
> pepper and basil which I serve with whatever pasta we happen to have
> around and then top with generous amounts of fresh grated parmesan.
>
> Regards,
> Ranee