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.
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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.
42 Comments
Really cool style of video man, I want to see more of you talking on camera!! 🙌🏻
Looks amazing!
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!
Lovely video and the pesto looks great.
Love your videos. It would be great to see some desserts recipes as well.
I LOVE tofu! I’m excited for the tofu recipes coming up! Tell Frankie we said hi! 😛
What happened to your neck? Also, great tip about toasted the garlic. I have the same problem with needing reading glasses. I've broken down and gotten the old lady chain.
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!
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.
OMG, I definitly will cook this at the weekend! Thanks so much! But always your princess will be the star!
Why did you pull the basil by the roots?
Frankie reminds me of Greta!
More tofu recipes please! ❤
Loved watching this meal come together and watching the gorgeous Frankie too, she’s adorable.
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! 🌱
🙋🏻♀️
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 😊👍
Hello Derek love your recipes of Basil . So lovely to go on walk with Frankie good exercise .
Thank you Yvonne mullion Cornwall England
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!
Well loved Miss Frankie is so gorgeous, her eyes are incredible ♥. Thanks for these wonderful recipes Derek. I love anything basil.
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.
Just make a salad, why must it be one that is trending…. pffft
That looks so freaking good!
This recipe really makes me want to buy a cast iron pan and grow some basil!
Perfect timing. Getting cold over here and there's still a lot of basil to harvest 🙂
Repair eyes by drinking an 8 ounce glass of fresh organic just squeezed carrot juice every day for 6 months.
Tofu looks delish- your dog – that’s all- that dog- LOVE HER
i made the tofu story. it´s realy on another level, soooo lecker.
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….🤣🤣🤣
That glaze for the tofu sounds amazing, gotta try that asap!
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.
Subtle shot at Tesco by name checking Sainsbury's?
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
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 😊
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!
Looks fabulous, love basil ❤ I really like your pesto recipe, really good and so healthy. Sending hugs to Miss Frankie!
Fried gnochi with that pesto
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.
Looks delicious! thank you for sharing.
Can’t wait to try this! I have so much clean basil on my Tower Garden! Love your recipes! 💚✨
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.
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.
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. 😉