One of the absolute joys of summer for me is to walk out into my garden and pick fresh basil leaves when ever I feel like it. I have basil growing all over my backyard, in pots and in the ground. Our seasons are so short here that I have to get it while I can. I’m not the gardener in my family, the husband is, but he takes great direction from me concerning how many plants I want even if I go a little overboard!
This was a stellar year for basil, all the leaves were vibrant and lush, perfect for pesto and my new found love, basil infused olive oil!
Making basil oil is so simple and the end result is so amazing, trust me you’ll want to drizzle it all over your fish, meat, vegetables, eggs and crusty toasted bread! I had my sweet granddaughter help me in the process picking the leaves, check out her green toes!
All it takes is just a few short steps and you’re finished, and a little goes a very long way. Put some in a pretty glass bottle and hand it off to your friends and family, they will love it!
Give the 3 ingredients a quick whirl in a blender or a food processor until nice and pureed. Check out that beautiful color you can tell by looking at it how good it’s going to taste!
When it’s finished you can choose to strain it through cheesecloth for a more refined and clear result or just leave it as is, I did it both ways to show you, but either way the flavor is dynamic!
Here it is not strained dripping over a tomato and mozzarella stack sprinkled with flaky sea salt. To-die-for!
And here it is pictured above strained through cheesecloth, clear and still vibrant green. I made this for breakfast the other day, crusty toasted Italian bread drizzled with basil oil, layered with bacon, sliced tomatoes and a sunny side up egg drizzled with more basil oil. Another to-die-for! Thanks M-A for the inspiration!
- 2 cups packed basil leaves
- 1 cup extra virgin olive oil
- pinch of salt
- Wash basil leaves then blanch them in boiling water for 1 minute.
- Remove and place in an ice bath to cool down.
- Squeeze out water and dry with paper towel.
- Place blanched basil, the oil and salt into a blender or food processor and puree.
- Let it settle a little then pour into a glass container.
- Use immediately or refrigerate. Flavors are even more intense the next day.
- Keeps for 1 week refrigerated.
Here’s a wonderful summery risotto filled with bright flavors of lemon that has roasted cherry tomatoes folded inside, it’s the perfect side dish for any type of grilled fish!
Also a brilliant way to use up some of those cherry tomatoes you might have exploding in your garden like me. I’m guaranteed a bowl full everyday from my garden so I’m constantly thinking of different ways to use them up.
That’s why I was thrilled when I came across
I served the risotto with cedar planked salmon, the bright citrusy flavors paired so well with the smoky salmon.
My daughters favorite way of preparing salmon is brushing it with coconut oil and topping it with salt, pepper, lemon slices and fresh cilantro.
This one was brushed with olive oil, finely smashed garlic, salt, pepper, lemon zest, lemon slices and chopped fresh parsley. Soak your planks for a few hours beforehand then keep outdoor grill around 400 degrees, the time it takes will depend on the size and thickness of the fish.
Who knew you could grill kale? I didn’t. It wasn’t until I saw this technique done in a book called, Hero Food by Chef Seamus Mullen’s, that I got inspired to do it. Actually, the minute I saw it I knew I had to try it, why not, I grill everything else!
We grow a ton of kale, we have it all over our garden, three different varieties so I’m always thinking of ways to use it up, as it keeps growing well into the fall. I’ve made kale chips in the past and I have to admit I didn’t like them at all, but I’ve since realized it was the way I made them, they lacked flavor. With a little more seasoning and a little more olive oil I’ve come to love those crispy little chips, maybe it’s an acquired taste I don’t know, but they’re very addicting if they’re made right!
Our tomatoes are finally getting red, it’s exciting to walk out into the garden everyday to see what kind of loot we have vine ripened and ready to pick. 
Tossing the kale in a mixture of olive oil, balsamic, lemon zest and garlic gives you a nice base for a salad or just to eat as is.
The kale leaves hold up very well on the grill with the stems and all. Don’t walk away because it just takes one to two minutes per side. You could grill up a large platter in a few minutes!
Grilling brings out a rich smokey flavor with a texture that is crunchy and chewy at the same time, and it looks quite unique on a platter, something you don’t see often.
As I said you could eat it right off the grill as a side dish to fish, poultry, beef or pork or you might want to break it up and toss it into a salad like I did.
For my grilled kale salad I used vegetables that I had previously grilled, eggplant, zucchini, yellow squash, corn, yellow and red peppers. In addition to that I added fresh cherry tomatoes and goat cheese to the salad with an extra drizzle of my vinaigrette over the top. Summertime freshness that is so good for you!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
