i hate the taste of basil leaves

@hotsummer (10449)
Philippines
July 24, 2012 1:47pm CST
i have tried it one on the spaghetti. it taste so bitter. but now i am willing to try it again on my spaghetti. maybe i should add only few basil leaves so that it will not be so bitter. it will require olive oil only and some garlic , i think. so that would be the sauce for the spaghetti and nothing more than that. or maybe i can try experimenting with something else. so anyway, i am just picturing what i will cook later on in the morning. so i will try to look around for basil leaves in the groceries. so i hope it will taste great. because i think it is very healthy to have that on the spaghetti. but i have to find a spaghetti that is full of fiber also. not just the regular white spaghetti.
3 people like this
5 responses
• Canada
24 Jul 12
It sounds like what you want on your pasta is pesto. Pesto is made with lots of fresh basil leaves, olive oil, garlic, pine nuts and parmesan cheese (or romano, I think). You can also add fresh parsley, if you like it. Not everyone likes pesto, though, and I'm curious why you still want to use basil if you don't like the taste of it However, if you want to try a recipe, here is just one example that might help you http://allrecipes.com/recipe/pesto/ Good luck
1 person likes this
@hotsummer (10449)
• Philippines
24 Jul 12
i am just hoping that i would have my taste bud adapt to the taste. because it is healthy that i want to learn how to like the taste somehow.
@petersum (4525)
• United States
24 Jul 12
Basil doesn't taste nice but is part of spaghetti sauce. It normally goes in the tomato based sauce rather than on the spaghetti direct. I use jars of basil paste instead of fresh leaves. It still tastes bad, but it mixes with other ingredients better and the taste is well dispersed. Once blended into the sauce, basil is actually a necessary ingredient.
1 person likes this
• United States
24 Jul 12
When I use basil I always limit the amount I use. What I will do is toss a leave or two into my sauce as it cooks then right before serving I will remove the leaves and serve with out the leaves. I usually use dried leaves and they are easy to grab out if you leave them whole. As for the fiber there are several different brands that offer a higher fiber content. I usually go with ronzoni they have the best noodles at least I think they do if you can get them where your at that is. Other wise just read the labels of the noodles and pick the one with the highest fiber content. Good luck I hope that your spaghetti turns out great.
1 person likes this
@LadyMarissa (12161)
• United States
25 Jul 12
Have you thought about grinding the leaf into almost a powder consistency & then adding maybe half or a quarter of what you normally use & see if that's too strong??? Or maybe cut the leaf in half or quarter. If that taste OK you can gradually increase the amount you use with each sauce you make & work your way up to stronger basil flavor.
@shaggin (37762)
• United States
24 Jul 12
Basil isnt bad but it can be very strong. Try it again in your spaghetti sauce but only add a little bit at a time especially if its dried basil and not fresh. What I do not like is dried chives. People put them on baked potatoes and I dont see a point to it at all. It barely adds any flavor and they just feel weird in my mouth mixed with the other food.