I've got a surplus of basil right now. I've made pesto and lasagna. Is
there any use for basil in BBQ? Anybody got recipes that call for it?

Robert Love wrote:

> I've got a surplus of basil right now. I've made pesto and lasagna. Is
> there any use for basil in BBQ? Anybody got recipes that call for it?

Make basil oil. Blanch the leaves for a minute and wring them out.
Blend it thoroughly in the blender or processor with a neutral
flavored vegetable oil of your choice. Strain and bottle it. Keep it
in the fridge for a maximum of two weeks. Don't store it at
room temperature.

You can also add in other fresh herbs if you feel like it. I make
a basil and flat leaf parsley mix from time to time.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Robert Love" > wrote in message
...
> I've got a surplus of basil right now. I've made pesto and lasagna. Is
> there any use for basil in BBQ? Anybody got recipes that call for it?

Cut up tomatoes, add some fresh mozzarella cheese, basil, garlic, olive oil.

While I don't associate basil with bbq, it is good on beef.
--
Ed
http://pages.cthome.net/edhome/

Grilling more than BBQ, I think. Google recipes for chimichurri
(Argentine oregano-based sauce for grilled beef); try it with basil
rather than oregano.

Or just make a pesto and use that as a sauce for grilled
meat/chicken/fish.

On Wed, 15 Jun 2005 03:21:48 -0000, Bubbabob
> wrote:

>Robert Love > wrote:
>
>> I've got a surplus of basil right now. I've made pesto and lasagna. Is
>> there any use for basil in BBQ? Anybody got recipes that call for it?
>
>Keep the woody parts of the plant when it dies this Fall. You can wrap a
>bunch of them in tin foil (with holes) and get some nice aromatic smoke for
>doing chicken. Not really BBQ.

Oh, yeah. This can be really good BBQ for fish. A couple of years ago,
I had salmon smoked over basil stems at the Herbfarm in Seattle that
was just fabulous, as well it should have been for what it cost.

Best $200 piece of salmon I ever had. Just wonderful.

On 14 Jun 2005 21:26:51 -0700, "Louis Cohen" >
wrote:

>Grilling more than BBQ, I think. Google recipes for chimichurri
>(Argentine oregano-based sauce for grilled beef); try it with basil
>rather than oregano.
>
>Or just make a pesto and use that as a sauce for grilled
>meat/chicken/fish.

We use it a lot on pizza - our version of marguerethe.

Harry