Southern Basil

I worked in my herb garden yesterday. I love working in the herb garden. It is like aromatherapy. The smells of the thyme and rosemary and basil are heavenly. I am always happy to run across recipes that use these herbs in simple ways. One of my new favorites is those lemon and thyme cookies that I posted a couple of weeks ago.

Here is recipe using basil that I really like from Giada De Laurentiis. A crispy parmesan wafer with lemon and basil.

• 1 cup shredded Parmesan
• 2 tablespoons shredded basil leaves
• 1/2 tablespoon grated lemon zest

Preheat oven to 400 degrees F.

Mix all ingredients together in a bowl. Transfer a heaping tablespoon of Parmesan mixture onto a silicone or parchment-lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended for this recipe. Repeat with the remaining cheese mixture, spacing the spoonfuls about 1/2-inch apart. Bake for 3 to 5 minutes or until golden and crisp. Cool and use a flat spatula to transfer from lined baking sheet.

The name basil means “be fragrant” and it certainly lives up to its name. In herbal medicine it is used to colds, indigestion, depression and exhaustion.

What a lovely thing to grow in the garden!

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Today’s Lagniappe:  Tomato and Basil Dip
Another way to use this fragrant and lovely herb

4 beefsteak tomatoes
1 small onion
6 tablespoons chopped fresh basil
freshly ground black pepper

Slice the top of each tomato, and scoop out the flesh and seeds. Reserve the flesh and discard the seeds. Place the tomatoes upside down on a plate to drain.

Finely chop the tomato flesh and place in a non-metallic sieve. Press out any excess juice with a wooden spoon. Discard the juice. Place half of the chopped tomato and all of the chopped onion in a blender or food processor and process until smooth. Transfer the mixture to a bowl.

Stir in the remaining chopped tomato and chopped basil, and season well. Divide the dip mixture evenly among the four hollowed-out tomatoes. Cover and grill.

Garnish with basil leaves and serve with breadsticks and strips of cucumber and celery.