I'm typing this with a case of "pesto-finger" - the stubborn stains that take a few days to fully wash off my thumb and fingertips from hours of picking basil l
Okay, I am writing this question as a result of a long experience in trying to make pesto at home :p I like pesto sauce alot and that is why I have decided that
I have a hard time keeping basil. When I buy it from a local grocery store, it is perfectly fresh, but when I take it home it withers in a co
I often cut herbs to top off my dishes or as a core ingredient in salsa, sauces, guacamole, or any other similar use. For most purposes I would want a fine chop
My basil often spoils after 2- 3 days of purchasing them from the supermarket. I have tried wrapping them in a wet paper towels in order to
Coriander and basil are said to be water-soluble. However, I'm not quite sure what this means. If you put the leaves into water the leaves do not dissolve. The
I have to make an Indian curry which requires bay leaves. Apparently I don't have them at home. I read on google here that dried Basil leaves can be a good subs
I'm making some pasta at home with a pesto sauce. The recipe I'm referring to asks for some basil leaves to go along with the pine nuts in the food processor. U
I have a very large basil crop this year for which I am extremely excited. In addition to drying and putting that up for myself over the winter, I want to put u
I've made pizza from scratch (dough and sauce) a few times, turns out great. I want to try fresh basil on it. Current recipe: Oven, 425° F: blind bake cru
I harvested all my basil today. I plan to blanch for 3 to 5 seconds and cool quickly with ice water. (In batches.) Now what? Do I really have to spread out
I work at a supermarket chain deli, which has some unique food preservation needs not answered by the information I have been able to find, which mostly assumes