August 31, 2001, Newsletter Issue #23: Basil by the Bushel
Tip of the Week
There`s nothing quite as wonderful and rich as the flavor of freshly chopped basil tossed into soups, and sauces, sprinkled on top of garden fresh tomatoes or on grilled veal chops.
Sadly, in most climates, garden fresh herbs are only a foodies dream; however, with this week`s tip, you can easily add the wonderful flavor of basil "fresh" from your freezer to your everyday dishes. The ordinary suddenly is extraordinary.
Once you`ve made a big batch of fresh Basil Pesto, try using it in Pesto Devilled Eggs ( http://www.Gourmet-tips.com/Tip/65159.asp ) for an elegant and easy appetizer or in Chevre and Pesto Stuffed Chicken ( http://www.Gourmet-tips.com/Tip/58074.asp ) for an absolutely phenomenal main course.
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