The smell of fresh basil has been tempting me for days! There is nothing quite like it. I’d bought the pack of basil to have some to go on top of a pizza, and have been looking forward to thinking about what else to do with the remainder.
The first recipe that basil makes me think of is bruschetta. It’s a firm favourite, and the more garlic the better. I don’t have it that often these days since I’ve cut down on bread, but once in a while doesn’t hurt.
The second recipe that Hubby came up with was pasta with lime juice, prawns and basil. The lime and the basil went perfectly with the prawns – who knew! He says we’ve made it before, but with lemon, which I don’t remember working as well as the lime.
20 basil leaves, torn
20 cherry tomatoes, chopped
3 cloves of garlic, crushed
A little balsamic vinegar
4 slices of bread, toasted
In all honesty, my measurements for this recipe are don by taste and for my preference – you could add more basil or less garlic, or use a different kind of tomatoes – experiment! Oh, and rounds of baguette work really well…
Mix the basil, garlic and tomatoes. Drizzle with a little balsamic vinegar – enough to coat the other ingredients. Leave, covered, in the fridge to marinade. A few minutes would do, but a couple of hours is best.
Before serving, toast the bread. Drizzle with olive oil. Cut the slices in to four, making them a bit more mouth-sized. Spoon the mixture over the toast and serve – top with grated Parmesan if you like!
200g fresh raw king prawns
15 basil leaves, finely chopped
300g cooked pasta
Drizzle olive oil over the cooked pasta to keep it from sticking together.
Heat up a medium-sized non-stick pan. Add the prawns and juice of the lime. Cook the prawns until they have just turned pink (have a look inside one to see if it is pink all the way through if you are not sure).
Stir the prawns and lime (if all the juice has evaporated add more), and the basil, through the pasta. Serve with grated Parmesan.