Our basil plant is exploding and we can’t seem to use it fast enough. We’ve enjoyed caprese salads and recently blended a bunch with olive oil in the food processor for freezing. But a few days ago I discovered what may be my favorite, unexpected way to use basil. Smoothies!
First I adapted the following Lemon Basil Smoothie recipe with what I had on hand. I blended basil, spinach, ice, Chobani lemon yogurt (just a few spoonfuls), lemon zest and a squeeze of fresh lemon, and soy milk. I also added ground flax and some protein powder. One word: refreshingly delicious (okay, that was two but I was so obsessed with the results I told everyone about it at work as soon as I arrived).
Yesterday I was out of lemon yogurt so I went in search of more inspiration. I found this Strawberry Basil smoothie post and put my own spin on it by adding banana and a scoop of Matcha Green Tea powder in lieu of honey. Oh. My. Goodness. I nearly remade it for dinner.
How do you make the most of a plentiful basil harvest?