Growing basil is a breeze and, for the price, you can enjoy fresh, flavorful salads, too.
This easy, summer salad recipe is all about the basil, and it’s all about your taste buds.
Ingredients 1 large head of fresh basil, halved lengthwise, cut into quarters and roughly chopped 1 cup of fresh cilantro, chopped 1/4 cup chopped parsley 1/2 cup chopped onion 1/3 cup chopped celery 1/8 teaspoon salt 1/16 teaspoon pepper Directions First, cut the basil into quarters.
The leaves are very fragile and need to be chopped to get the best quality basil.
(They are actually pretty thin, so you may want to cut them into smaller pieces.)
If you have some left over, then use that.
If you don’t, just cut them off and discard them.
Now chop the cilantro and the parsley.
Use a mortar and pestle to chop the parsleys, then season them with salt and pepper.
Add the basil and cilantro to the mortar and heat until it is tender.
Place the chopped parsleys and onions in the mortar, and sprinkle with the salt and salt and garlic.
Cook for 30 seconds, then add the rest of the ingredients.
Continue to cook until all of the basil is wilted and reduced in volume.
Season with salt, pepper and cumin.
Serve with fresh parsley and fresh cumin, if desired.
Notes You can add fresh parsleys to this salad for an extra-frugal twist, or use parsley seeds, but you won’t be disappointed.