Basil near top of to-go list

Do you have a go to spice? After the Trinity (onions, bell peppers & celery) and garlic, basil is usually the next thing that I grab. It’s a member of the mint family that has a wide variety of uses. It can be used to flavor meats, fish, salads and sauces.

You can either use fresh basil or dried. Even if you have a black thumb, basil is easy to grow. You can plant it in a garden or even in a pot on a well lit windowsill. The recipes I am featuring today showcase fresh basil. The first is a classic, Basil Pesto. The next one will help you to expand your cooking horizons, Shrimp and Basil Stir Fry.  Lastly, we have a great shaved ice for at the end of the meal, Orange-Basil Granita. So, gather up your basil, and Let’s head to the kitchen!

Basil Pesto

Here’s a traditional use for basil. Pesto can be used for many things. My favorite way is to add it to Alfredo sauce for a delightful twist on a classic.

2 cups fresh sweet basil, rinsed and dried, large stems removed

2 or 3 cloves garlic

1/4 cup toasted pine nuts

1/2 cup extra-virgin olive oil

1/2 cup Parmigiano-Reggiano cheese, freshly shredded or grated

Salt and pepper to taste

Place basil, garlic and nuts into a food processor or blender and pulse to chop coarsely. With the machine running, slowly add oil, forming a loose sauce. For immediate use, add cheese and pulse a few more times to combine thoroughly. Add salt and pepper to taste.

Shrimp and Basil Stir Fry

Whenever I want to challenge myself in the kitchen, I always start reaching for Asian ingredients. While a wok is not needed for this recipe, its good to use to give the shrimp and vegetables a quick cook.

1 (13.5oz) can unsweetened coconut milk

2 teaspoons Creole seasoning

2 cloves garlic, grated

1/2 teaspoon kosher salt

1/2 teaspoon ground ginger

1/2 teaspoon crushed red pepper

3 tablespoons olive oil

2 pounds large fresh shrimp, peeled and deveined (tail left on)

1/2 cup sliced red bell pepper (about 1/2 medium bell pepper)

1/2 cup sliced red onion (about 1/4 medium onion)

1/2 cup roughly chopped fresh basil

2 tablespoons fresh lime juice

1 tablespoon chopped fresh mint

Hot cooked rice, to serve

In a medium bowl, whisk together coconut milk, Creole seasoning, garlic, salt, ginger, and red pepper; set aside (coconut milk may be lumpy, but once you heat it, it will melt.)

In a large skillet, heat oil over medium-high heat. Add half of the shrimp, and cook until pink and firm, 2 to 3 minutes, remove from skillet. Repeat with remaining shrimp, remove from skillet, and set aside.

In same skillet, cook bell pepper and onion over medium-high heat until tender, 2 to 3 minutes.

In same skillet, bring coconut milk mixture to a boil over medium heat; cook until mixture begins to thicken, 3 to 4 minutes. Add shrimp, bell pepper mixture, basil, lime juice, and mint, stirring until combined. Serve over rice.

Orange-Basil Granita

This is a tasty palate cleanser. It is also a light way to end a meal.

1 1/2 cup water

1/2 cup sugar

1/3 cup fresh basil leaves

2 teaspoons orange zest

1/2 cup fresh orange juice

Garnish orange slices, fresh basil leaves

In a medium saucepan, bring 1 1/2 cup water, sugar, basil, and orange zest to a boil over medium-high heat; reduce heat, and simmer for 5 minutes. Remove from heat, cover; and let stand for 15 minutes.

Strain mixture into a freezer-safe 13x9-inch baking dish. Stir in orange juice. Freeze until edges begin to set, 30 to 35 minutes.

Using a fork, scrape mixture to break up frozen pieces. Freeze until mixture resembles fluffy shaved ice, about 4 hours, scraping every 30 minutes to break up frozen pieces. Serve in glasses, garnished with orange slices and basil.

If you only have dried basil on hand, it can be substituted in most cases. The rule of thumb is to use a third of the dry herb when using in pace of fresh( ie: 1 teaspoon dry for every 3 teaspoons fresh). I would always use the fresh herbs. You get a better flavor than when you use dried.