BEST way to use fresh Basil
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- čas přidán 2. 08. 2024
- We’re diving into the world of fresh basil - it's not just for fancy chefs or your grandma's kitchen. Think of basil as the cool, underrated artist of the herb world. From the streets of New York to the vibes of LA, this green legend is making waves in dishes way beyond just pizza or pasta. We're about to unlock some epic culinary hacks and fresh takes with this green gem. Ready to level up your food game and be the unexpected chef among your crew? Let's turn basil into your next secret weapon.
Check out our super delicious and convenient plant based and vegan products. NO ANIMALS needed. wickedkitchen.com/
Yep, we have a COOKBOOK THE WICKED HEALTHY COOKBOOK sold on most online sources: www.google.com/search?q=Wicke...
Find me at dereksarno.com/
KINDA CLASSIC PESTO
Ingredients:
3 Handfuls Basil, fresh
4-5 Garlic cloves, toasted & peeled
¾ Handful Pine nuts, toasted
1 Handful Olive Oil
1 Handful Nutritional Yeast
Salt, pinch
Method:
In a food processor, combine the fresh basil, toasted garlic cloves, toasted pine nuts, olive oil, nutritional yeast, and salt.
Pulse Blend until smooth while drizzling in the Olive Oil until creamy and your desired consistency, scraping down the sides as needed.
Taste and adjust seasoning if necessary.
Transfer to a jar or container and store in the refrigerator. Use as desired.
PISTACHIO PESTO
Ingredients:
2 Handfuls Basil, fresh
1 Handful Baby Spinach, fresh
4-5 Garlic cloves, toasted & peeled
¾ Handful Pistachios, out of shell
1 Handful Olive Oil
1 handful Nutritional Yeast
Salt, Pinch
Method:
In a food processor, combine the fresh basil, baby spinach, toasted garlic cloves, pistachios, nutritional yeast, and salt.
Pulse Blend until smooth while drizzling in the Olive Oil until creamy and your desired consistency, scraping down the sides as needed.
Taste and adjust seasoning if necessary.
Transfer to a jar or container and store in the refrigerator. Use as desired.
BASIL TOMATO ORZO
Ingredients:
1 Cup Dried Orzo Pasta (toast half of it)
½ Cup Pine Nuts, toasted
10 - 12 Cherry Tomatoes, quartered
2 Scallions (Green Onions), finely sliced
A handful of Fresh Basil, torn
3 - 4 Tablespoons Olive Oil
Pinch of Salt
Method:
In a skillet over medium heat, toast half of the orzo pasta until it turns golden brown. Remove from heat and set aside.
In a pot of boiling water, cook the orzo pasta (including the toasted half) until al dente.
Once cooked, drain the orzo and rinse with cold water to cool it down. Transfer to a large mixing bowl.
To the bowl, add the toasted pine nuts, quartered cherry tomatoes, finely sliced scallions, and freshly torn basil.
Drizzle with olive oil and toss everything together until well combined.
Season with a pinch of salt and give it one final toss.
Chill in the refrigerator until ready to serve.
PESTO GLAZED TOFU
Ingredients:
1 block (300g) Firm Tofu
1 Tablespoon Veg oil (rice bran oil recommended)
2 Tablespoons Fresh Pesto
1 Tablespoon Vegan Mayo
1 - 2 Cherry Tomatoes, thinly sliced
Cracked Black Pepper, to taste
Salt, pinch
Method:
Preheat the oven to 200°C (400°F) using the fan/convection setting.
Heat a cast iron pan over medium-high heat until hot.
Add the oil, swirling to coat the pan evenly. Sprinkle a pinch of salt over the oil.
Carefully place the whole block of tofu onto the hot skillet.
Sear the tofu for 3-4 minutes on each side until it has a nice golden crust.
In a separate bowl, mix the fresh pesto and vegan mayo to create the pesto mayo mixture.
Evenly spread the pesto mayo mixture over the top of the seared tofu, ensuring it doesn't drip down the sides.
Place the thinly sliced cherry tomatoes on top.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the tofu is golden brown and the pesto mayo glaze has set.
Remove from the oven, season with cracked black pepper, and serve. - Jak na to + styl
Really cool style of video man, I want to see more of you talking on camera!! 🙌🏻
Thanks bro! We're getting there.
No rules! Love the Frankie time. And of course the food. Always good, friend.
I am a professional chef of 20 years. Vegan on my days when home cooking for my partner. She has been vegan for about a year now. I stumbled upon your videos looking for some vegan knowledge to feed her better. You cook like I do minus the animal products. I truly feel inspired to change to a plant based chef after watching your videos. The food I cook for the public is no longer safe to eat I feel. I have watched the product quality change throughout my career. Thank you for posting these videos. You got me with the cast iron mushroom steaks and had knife skills so I subscribed and continued on through a few videos. I don’t really comment on videos but you may have changed my perception .😊
🇨🇦 always love to know of others who adopted the animal-free lifestyle. I changed 3 years ago after having some angina and I haven’t had any pain since 3 months after changing.
Thank you for sharing this comment!! I grew up on a certified organic livestock farm, and we sold all kinds of meats at our local farmers market, so when you talk about quality differences over the years and the safety issues in regards to meats such as pork for example, I felt that to my core!! I’m trying to make the full change to vegan food, getting away from processed foods.. comments like these on these videos definitely help me change my mindset when it comes to food and how to prepare it properly!
Loved the style of the video! Almost like a VLOG, really cool to watch 😊
wicked! thank you for watching
Love this style, the cooking, the walks. Appreciate what you do. Thanks. Basil smells fabulous.
Thanks for watching
i actually like and appreciate that you talk in this video in the actual recording. it feels different than just relying on voice over. but i dont want to be picky, i just noticed the difference :)
Thanks, I'm working my way up to it, just need more practice. Thanks for watching
I liked this style of video, Derek. I got more of a connection, in a way. And - as always - the food looked delicious.
I'll keep practicing and thanks for watching.
Looks great dude, perfect elevated, healthy weekday meal. Thanks!
Thanks for watching
using hemp seeds is also a great idea if you have nut allergies👌🏽
True that!
your videos are just a breath of fresh air, i love them and you are one of the only (one of many) cooking channels I watch where I really recreated more than a few recipes - my vegan girlfriend and me appreciate! :) Oh yeah and thanks for the dog content
Thanks for watching and supporting!
It all looks so tasty and fresh! Love fresh basil, but not as much as Frankie🐕💕
Super enjoyed my lunch watching this 😅❤~ looks so good as always
Looks like a great summer time meal! Hi, Ms Frankie❤
Any season meal, for sure! Thanks for watching
I'm so loving this, can't wait to make it 😊
Hope you enjoy it! Thanks for watching
Another video saved - I’m glad the youtube algo figured out you’re awesome and keeps recommending your content! Keep it up, please 🙏🏼
Basil, the best 😉
Great upload 😘
I made Pesto like 3 days ago. I always use Baby Spinach and Basil with Pistachios.
Thank you Derek for your creative pesto tips ! Summer has just arrived, looking forward to trying them out
Lol
Thanks for watching
Well loved Miss Frankie is so gorgeous, her eyes are incredible ♥. Thanks for these wonderful recipes Derek. I love anything basil.
I made this recipe today. I had a little trouble with searing the tofu, maybe my pan wasn't hot enough (?) I didn't make my own pesto, for lack of fresh basil, but bought some vegan pesto instead. The dish was delicious! What a creative dish, great flavors and textures, it was thoroughly enjoyable! Everything you cook makes my mouth water and I could watch you cook all day. Thanks for the recipes. Hugs to Miss America.
Such big, beautiful basil!💚Love the versatility of pesto ~ can’t wait to try this! Setting a whole new pace with today’s walking & talking…really engaging.🙏🏻
Thanks for watching and supporting S!
Great video. Thanks for the recipes , ideas, and tips! You're ahhhhhsome! All the best to you and yours!!!
Pesto any time, any day!
I love, love, love basil so I'm definitely trying this recipe.
I'm facing the same hurdle with age not being able to read spice bottles without readers and I hate it! Pine nuts are underrated in America. Italians have always cooked with Pine nuts as they add texture, protein, and flavor to any recipe. Your gardens, aside from being lovely, have produced a lot of herbs from early in the year. I'm duly impressed! Frankie is the best companion chef ever!
This looks amazing. And if you want to see rain, come on over to Northern Ireland 😂
I LOVE this format and style of video, Derek! I love your other videos too, but this feels more personable and engaging…more the REAL YOU. And Frankie is adorable. More of Frankie in every video, please.
They say you eat with your eyes first, I get why you didn’t want to cut it up. Love Miss America aka Frankie. 🐕🦺 Love your videos!
Great video, Derek! I’m looking forward to this series of tofu recipes. I love how tofu is so versatile.
Me too!
Everything you create in your kitchen makes me salivate….thank you for sharing🤤🌱💚
Thank you for watching.
I love the new video format/style! It’s more conversational, almost like we’re there and you’re just showing us what you’re doing. Great ideas for all the basil that I’ve got right now…I will be trying this recipe shortly. And as always, your sous chef is adorable.
Man... You're living the life! Sustainable, awesome house, garden, beautiful kitchen, access to a river, and most importantly... awesome company :) Really happy for you, thanks for sharing these amazing recipes with us!
I want to love Tofu and I think I am going to with you Derek! I make Tofu 'egg' and love that but I need a few more recipes. Thanks so much. Give Frankie kisses from me please.
This one is lovely!
Looks fabulous, love basil ❤ I really like your pesto recipe, really good and so healthy. Sending hugs to Miss Frankie!
Made the pesto yesterday and tofu tonight for dinner. It was a great way to use a bunch of basil and zucchetta from my garden. Skipped the oven since it’s 90 degrees today and just cooked it covered in the stove for 10 minute. Yum! Thanks for the inspiration.
I thought that you’re supposed to harvest basil before it goes to seed for the best flavor. I love your channel! Thanks for sharing !
I love how you actually have quite a simple recipe, but have it all jacked up and flavor! The techniques also are part of being jacked up!
Thanks for watching. Simple and jacked are best lol
Tofu looks delish- your dog - that’s all- that dog- LOVE HER
Home made pesto is the way to go, always have some in the freezer. It’s really nice if you add a some preserved lemon when you blitz it too, just a bit of extra zing (apologies to any Italians reading this!).
lol. Loads of folks add lemon. I'm not one :). Thanks for watching.
I would of never thought to combine pesto and mayo!!! I heard this wild intro music and thought 'you go Derek,he does like his sharp knives' and then saw it was the music for the new apple phone ad....🤣🤣🤣
I love this recipe!! I’m going to try this as soon as I have more basil growing 🌿 so soon! 😝 Thanks again for a delicious recipe! Hi Frankie 👋 💚
Thank you for all you do
Like this cooking tutorial with vloggy interludes style; it didn't seem too much out of your comfort zone and made the video dynamic, but in a different way from your regular in-the-kitchen vids. Food looks spectacular, of course! Thanks for posting : )
Glad you enjoyed it! Thanks for watching. Still practicing with the ways to do this.
Excellent video my man, the content is great. I have the same issues with squinting, keep making awesome videos and inspiration for wonderful meals
Hello Derek love your recipes of Basil . So lovely to go on walk with Frankie good exercise .
Thank you Yvonne mullion Cornwall England
Fantastic video I’ve never thought of searing tofu. And thanks for a different take on orzo in a salad it makes a change from always being thrown in a soup. Keep the videos coming you’re doing so fantastic and original work we all need more plant based recipes in our lives 😊👍
OMG, I definitly will cook this at the weekend! Thanks so much! But always your princess will be the star!
That looks amazing! I’m always having to throw basil away as some of it gets used for recipes and then the rest gets forgotten about in the fridge! Will definitely try making pesto with the rest from now on!
You can always dry herbs too, or freeze them...
Can’t wait to try this! I have so much clean basil on my Tower Garden! Love your recipes! 💚✨
Perfect timing. Getting cold over here and there's still a lot of basil to harvest 🙂
Thanks for the recipe! Especially interested in tofu recipe.
Looks amazing!
You should pinch your basil when it’s really young so you don’t let it go to seed and it branches out really nicely.
You will get a lot more basil from your plants
I love tofu so much now. So freekin good.
this made me smile! thanks for all the recipes
Hola Chef! From Barcelona!
Kind of traumatized by the sheer volume of poor dead animal legs hanging from the ceilings of bars and grocery stores, like wind chimes! It’s terrifying. So much beautiful fruit and veg and beans and grains here, to eat. Why would anyone want to eat something with an attached hoof? 😢
Your basil is beautiful.🍃 will try with pepitas instead of pine nuts. Thanks for all you do! 🌱
🙋🏻♀️
Derek, you have my mouth watering again. Thank you for this magnificent recipe. And don’t you worry, you look perfect to me. And Miss Frankie is gorgeous as usual! ❤
Derek always makes my mouth water. The food looks good too. 😆
That tofu steak..... WOW...it looks phenomenal!!!! And the pestos....too...all Vegan... Thanks for the amazing recipes!
Oh cripes that looks dinging!
I LOVE your recipes!!
That glaze for the tofu sounds amazing, gotta try that asap!
Looks delicious! thank you for sharing.
That looks so freaking good!
This is so crazy. I was meant to see this recipe! I literally have everything! Except.....I have swiss chard in the fridge instead of spinach. I think that will be effective.
WOW....it looks beautiful and very delicious..... Frankie is so cute and adorable.... Thanks for this video ...
Love your videos. It would be great to see some desserts recipes as well.
Looks delicious (like all your stuff does). With your incredible skill level in the kitchen, I would love to see you tackle a super tasty whole-food, entirely plant-based meal using NO cooking oils (or products that contain cooking oils), and with minimal salt. [Hint, hint.]
Thanks for watching. I've done the no oil thing already.czcams.com/play/PLs4BDq9QT73otNjk_HJPRGeD_SgQv-FfE.html&si=ndYyKDBBA0lyZlXR I like to mix it up, it's no animals that is 1st on my list and 2nd flavour. I imagine i'll do a few more WFPBNO in the future for sure.
@@DerekSarnoChef Thank you so much for getting back to me and for taking the time to send me the link to all your other no-oil recipes. (The mushroom steaks looked great!) I will say this: As someone who cooks a lot (but with nowhere near the skill and talent level as you) and who has been cooking with no oil for years now, your taste buds do adapt; I'm not kidding. And when I do have something with oil nowadays (which is extremely rare), I don't like it. And I used to LOVE my cooking oils. 😃
Lovely video and the pesto looks great.
Thanks so much
I LOVE tofu! I’m excited for the tofu recipes coming up! Tell Frankie we said hi! :P
This was amazing! Does the flavor get inside of the tofu block when you cook it this way? Or is it just the outer surface of the tofu block that has all/most of the flavor?
Try it. Thanks for watching
🔥🔥🔥🏆♥️👌🏽 You make me sooooo hungry!😋
Enjoyed your video, a little concerned about double dipping spoon and licking the spatula. Pistachios are seeds, not nuts, so can be OK on a nut restricted diet. I buy them shelled and salted from ALDI and don’t add additional salt. Grow my own basil and cut only the tops in order to have ongoing crop. If you cut it correctly the plants become very bushy and produce a lot more leaves. I freeze the pesto in muffin cups or ice cube trays.
Have you ever made garlic scape pesto? Made a gallon of it in June and have it in the freezer for a taste of summer during the cold months. Use on chicken, shrimp, focaccia, gnocchi, also excellent as a pizza base sauce.
You'll love when i eat out of the dog bowl then.
Best tofu recipe. Beyond regular recipe ❤
Frankie❤
Yes she's so cute❤
I’m looking forward to adapting this recipe to be FODMAP diet friendly since I have IBS
Oh! And maybe consider cutting the basil at ground level and leaving the roots. It’s good for the soil microbiome. They will decompose and keep the soils healthy. You can plant right over them. It’s also less mess. Win win. Ask Spicy M 😊
This recipe really makes me want to buy a cast iron pan and grow some basil!
I love Frankie!!!!
I’ve never really had pesto because of salt. I’ve got heart problems and kidney problems and high blood pressure. Since being plant based for almost four years now, things are getting better. But this looks so good and I love the area where you live. It’s beautiful.
Easy, don't add salt when you make it :). Thanks for watching.
Have you ever tried making pesto using carrot tops? I did try it recently but will need to perfect the recipe a bit. 🌱💚🇨🇦
I have not but i would if I had carrot tops. Basil is the king. Thanks for watching.
I made the tofu today, but a different sauce with some ingredients i had on hand... vegan chipotle mayo, sweet mustard, date syrup... sliced some sweet peppers, jalapenos, cherry tomatoes for the top. It was the best thing I've eaten since going wfpb. That salt seared into the tofu 🥰
My mom said it looked like it came from a restaurant. I referred her to your channel lol.. she's not vegan... family had ribs...i had a $2 block of tofu that was 10x better
Awesome!
Beautiful ❤
What do you feed Frankie and have you always fed her plant based.
Your food is so delicious 🤤 and Frankie is the cutest ❤❤❤❤❤
Thank you
Lovely video!
Can you please make on Toum?
Thanks for watching. I can't top my friend @bakingherman with his Toum recipe czcams.com/video/ZyOXoafZYT0/video.htmlsi=uYS64MzcAYwiYD5j. give his a go.
Have you tried coriander (cilantro) pesto Derek?...its delicious !
I am going to try it with cilantro because the basil I buy from the stores isn't as fresh and flavorful.
This looks amazing! I can't wait to try! For the pesto, what is your favorite Pine Nut alternative? Pine nuts are so expensive now and you seemed to have tried many alternatives. I love this format. I feel like we are hanging out with you and Frankie.
Pumpkin seeds 👍
Good to know!! @@DerekSarnoChef
"I have nothing against that" 😂
If anyone ever tells you to stop including Frankie in the videos, you tell them to stfu and unsubscribe! I'm not going to love all the meals you make, but I'm going to keep coming back to check in Frankie.
Good girl Frankie!!
(I'm probably going to love most of the meals too 😉)
Thanks for watching and the kind comments
❤❤❤
I got a gas stove now 🤗 purchasing cast-iron pans 😁
i made the tofu story. it´s realy on another level, soooo lecker.
Can we use any other nuts than pine nuts?
How long will the pesto keep in the refrigerator?
More tofu recipes please! ❤
If allergic to nutritional yeast, what can replace it?
Another awesome post. What brand cast iron are you using?
Lodge cast iron but am open to all of them as long as they're 100% cast iron
@@DerekSarnoChef Thanks Derek, I've ordered the trio of Lodge pans for when those Lions Mane begin to grow. Already have a Lodge wok and crepe pan.
Can I freeze the pesto?
Can I ask why you don't press the tofu? I was told that this style of tofy should always be pressed to remove excess water. Is it just personal preference? Love the videos!
I talk about it in this czcams.com/video/A6ZPpgQ6plA/video.htmlsi=mnHh36UdPxVljtfi at 5:09 time spot
Why did you pull up the whole plant? Oh, no no no! That is not acceptable! 😮 Just pick what you need and let the rest keep growing. Also, Basil grows really well indoors too. 😉
I am from Seattle, WA, arr tou from Portland? I have lots of basil too and a dog as well
I can almost taste that pesto