Basil, adored in spring/summer

Can we buy basil yearround? Yes. Is it better and cheaper to grow it yourself? Also yes.

Basil is one herb that we always have around the house during the growing season. Here are a couple of springy dip recipes using basil. The first one is a thick dipping sauce for bread that you find in Italian restaurants.

As with most savory recipes these ingredients can be added to or taken away as you see fit. For instance, if you’re not a garlic lover you can cut back.

Bread Dipping Sauce

1 cup extra virgin olive oil

2-3 tbsp balsamic vinegar

Sea salt or kosher salt

Fresh cracked black pepper

1/2 cup grated Parmesan cheese

1/4 tsp red pepper flakes

2-3 Tbsp jarred pesto

2 Tbsp garlic paste made from roasted garlic, or couple cloves chopped

Chopped basil leaves for garnish

Mix all ingredients and let sit for a bit for flavors to combine. You can just refrigerate any leftovers and bring to room temperature to use again. Garnish with fresh basil leaves.

—kwc—

Here’s another one that is more of a spread than a dipping sauce. Spread it on toasted baguette or crackers.

Sun-Dried Tomato Dip

1/4 cup oil-packed sundried tomatoes, drained and chopped

8 ounces cream cheese, room temperature

1/2 cup sour cream

1/4 cup mayonnaise

2 cloves garlic, minced

hot pepper sauce to taste

3/4 tsp salt

3/4 tsp freshly ground black pepper

1/4 cup fresh basil

In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt and pepper. Process until well-blended. Add basil and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.

—kwc—

Here’s one to put on cooked meat. I think it would taste especially good on a pork loin, chicken or shrimp.

Zesty Basil Sauce

1 large shallot, finely chopped

2 cups basil leaves, finely chopped

1 1/4 cups extra virgin olive oil

1/4 cup oregano leaves, finely chopped

1 tsp crushed red pepper flakes

1 tsp kosher salt

1/2 cup fresh lemon juice

Mix shallot, basil, oil, oregano, red pepper flakes, and salt in an airtight container. Cover and let rest up to 3 hours at room temperature or up to 2 days in refrigerator. Stir in lemon juice just before using.

—kwc—

And I can’t leave you without good ole basil pesto.

Basil Pesto

4 cloves garlic, minced

2 cups basil leaves

1/2 cup olive oil

1/2 tsp salt

1/2 tsp freshly ground black pepper

1/2 cup Parmesan cheese grated

1/2 cup pine nuts)

1 tsp water

Process all ingredients except olive oil in a food processor. Once everything is all chopped up, add the olive oil in a slow stream until all is creamy.