basil + me = major love.

when making my weekly menu this week i wanted to use a lot of the basil i have growing out in our garden.  plus i had some leftover pesto just waiting to be used.

i found this recipe for poached salmon with pesto and feta. i have never made poached salmon before and was a bit nervous.  but seriously.  major easy.  major yum.

for a side dish i wanted a basil flavor to compliment the salmon and pesto.  i found this recipe for a caprese quinoa with homemade basil oil.  sounded complicated but most of the prep can be done ahead of time.

ahead of time i made the homemade basil oil.  i promise, not difficult and completely worth it! quarter the tomatoes (i used an heirloom variety) and mix with chopped basil, mozzarella, salt and pepper.

when it was time to start dinner i just had to make the quinoa and poach the salmon.  maybe 15 mins total.

for the salmon, each piece was a measured 6 ounces.  because we are buying “less” food we can afford to buy higher quality.  this was wild caught king salmon from alaska. delicious.

best part.  leftover quinoa for lunch today!  i love when i don’t have to count calories because i know the foods on my plate are all whole foods meaning they are whole grains, colorful, naturally gluten free.

definitely going in the make again pile.


Make pesto and freeze it in ice cube trays. When frozen, pop the cubes out and store in zip bag. Then, this winter, you will have lovely pesto. I have frozen basil leaves very successfully. Blanch leaves for a few seconds. Pluge them into ice water. Drain and painstakingly unravel the basil leaves. Dry them off by placing them on a nice clean kitchen towel. Gently roll said towel to extract the water. Freeze on a cookie sheet lined with parchment and then place frozen leaves in zip bag. It's important to make sure the leaves are dry in order to be able to just take the quantity you want (think margherita pizza with slow roasted tomatoes from that stash from the garden). Can you tell I've been at this a while? :)Make sure you refrigerate any homemade flavored oils. Bad bacteria lurks....I have not been able to do any canning this year (and I'm the queen of food preservation, but I think you have taken the title). I'm looking forward to getting back in the kitchen (and garden, etc.).