Grilled Nectarines and Burrata Cheese Salad
Easy
When it’s high garden season, I head for the patch on the hill where my husband, Guy, has planted our Italian garden. The four rows of basil plants swing happily in the breeze, the unmistakable peppery scent lingering in the hot summer air. I pinch off the tops of the plants to make them bushy and prevent them from going to flower. Soon I realize I have a fearful amount of basil to deal with.
Some will be made into pesto, some leaves will be packed in salt and stored in the refrigerator, and what is left over will go into my basil-flavored vinegars and oils. Other herbs such as fennel, rosemary, thyme, oregano, and chives can also be preserved this way.
Comments
No comments on this recipe.