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basil bounty

Ah, the fresh herbage of summer! The other day I bought a huge bag of wonderfully fragrant basil. I used up a good portion of it between this low-fat pesto and another hot sauce.

A tofu-based pesto made with mass quantities of basil, a hefty dose of garlic powder, a little onion powder, and a touch of black pepper. That’s right, no nuts. Here it is, admirably drenching trofie-style konjac noodles, carrots and red onions. This stuff was so good and creamy, I also enjoyed it cold and straight-up.


I used to buy all those expensive $5 a bottle hot sauces and considered myself quite the connoisseur. Now, I enjoy saving money and mixing up my own batches. That still means I maintain an impressive array of powdered chili peppers, but those last much longer. And, as with anything else in the kitchen, it is so fun to experiment and create exactly the flavors you seek.

My first basil hot sauce was the infamous Basilzebub and a variation including tomato paste. This one offers up a sweeter heat.

1/4 cup fresh chopped basil
1-2 shots cherry wine
1 overripe banana
1 tsp cinnamon
1/2 tsp red savina habanero powder
1 fluid ounce malt vinegar
1 fluid ounce brown rice vinegar
1 fluid ounce lemon juice

Add everything to a blender and puree. The last three liquid ingredients are estimates. Ultimately, this recipe created 7-8 ounces of hot sauce.

2 Responses to “basil bounty”

  1. Stephanie says:

    You are so lucky to get fresh basil. Where I like (NC) the only accessable basil is these mesealy 1oz packages at the store, that cost 3$! Maybe next year I’ll get to try fresh basil (I’ve never had it fresh)

  2. Maco says:

    Great pix of delicious food . . . almost enough to make me revert to at least vegetarianism!

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