Basil Recipes

Tomato Basil Salad

1 cup Balsamic Vinegar

2 teaspoons honey

¼ teaspoon minced garlic

¼ teaspoon minced shallot

1 small sprig fresh rosemary

4 medium tomatoes, chopped

8 large basil leaves coarsely chopped

salt and pepper

red onion, thinly sliced

1-2 ounces parmesan cheese, very thinly sliced

1. Put the balsamic vinegar in a stainless steel or ceramic-coated pot over medium-high heat.  Add the honey, garlic, shallot and rosemary sprig.  Bring the ingredients to a boil, then reduce to a simmer.  Gently simmer the mixture, uncovered, until it has reduced to about 1/3 cup, and is the consistency of syrup, about 20 minutes.     Remove the pot from the stove and set it aside to cool.  Strain if desired.

2. Combine the tomatoes, basil and sliced onion in a bowl.  Salt and pepper to taste.  Add dressing and parmesan slices.  Toss gently and serve.

Green Curry

2 tablespoons vegetable oil

2 tablespoons (or less, depending on heat tolerance) green curry paste

1 lb. chicken, cut into thin slices

3 tablespoons fish sauce

1 can coconut milk

1 cup lightly packed basil

Heat oil over medium heat.  Add green curry paste and stir fry for 3 minutes.  Add chicken and fish sauce and turn over a few times.  Add coconut milk and stir until well mixed. Cover and simmer for 20 minutes or so.  Add basil leaves and serve.  

White Beans with Cheese and Basil

2 cans white beans drained, 2/3 cup liquid reserved

2 tablespoons olive oil

1 teaspoon salt

1 small clove garlic, minced finely

1/4 teaspoon freshly ground pepper

¼ cup finely chopped basil

½ cup grated parmesan cheese

Preheat oven to 425 degrees.  Place the beans and reserved liquid in a large mixing bowl and partially mash the beans against the side of the bowl with a wooden spoon.  Stir in the oil, salt, garlic, pepper and basil.  Place in a shallow layer in a greased baking dish and sprinkle with the cheese.  Bake until bubbly, 15-20 minutes.  Serve.

Orzo with Parmesan and Basil

A yummy pasta salad   Orzo is a small, rice-shaped pasta.

2 tablespoons butter

1 cup uncooked orzo pasta

1 (14.5 oz) can chicken broth

½ cup grated Parmesan cheese

¼ cup chopped fresh basil

Salt and freshly ground black pepper

Additional basil sprigs

Melt butter in heavy skillet over medium-high heat.  Stir in orzo and sauté until lightly browned.   Stir in chicken stock and bring to a boil.  Cover.  Reduce heat and simmer until orzo is tender and liquid is absorbed, about 20 minutes.  Mix in parmesan cheese and basil.   Season with salt and pepper.  Transfer to shallow bowl.  Garnish with basil sprigs.

Spaghetti with Basil, Walnuts and Lemon

8 oz. spaghetti pasta, cooked and drained, and kept hot

1 ½ tablespoons extra virgin olive oil

1 ½ tablespoons anchovy paste (available in the canned fish section)

3 finely chopped garlic cloves

1/3 cup water

1 tablespoon finely chopped lemon peel (yellow part only – don’t get the white part, it’s bitter)

1/8 teaspoon salt

½ cup grated parmesan

½ cup chopped walnuts, toasted

¼ cup lightly packed coarsely chopped basil

Mix oil, anchovy paste, and garlic in a skillet.  Cook, stirring constantly until mixed and garlic is soft, about a minute.  Mix in water.  Remove from heat.  Stir in lemon peel and salt.  Place hot noodles in a bowl.  Add anchovy lemon mix and toss, adding a bit of water, if necessary.  Sprinkle with the nuts, cheese and basil.  Toss.  Serve.

Classic Pesto

2 cups firmly packed basil

1/3 – ½ cup olive oil (depends on desired consistency)

½ cup grated parmesan cheese

½ cup pine nuts

3 cloves garlic, chopped

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

Put all ingredients into a food processor and blend until smooth. 

Greek Pesto

2 cups firmly packed basil

1/3 – ½ cup olive oil (depends on desired consistency)

½ cup crumbled feta cheese

4 cloves garlic, chopped

2¼ oz can sliced pitted olives, drained

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

Put all ingredients into a food processor and blend until smooth. 

Thai Pesto

2 cups firmly packed basil

¼ cup olive oil

¼ cup sesame oil

½ cup crumbled goat cheese

½ cup peanuts

1 teaspoon finely shredded lime peel (green part only – don’t get the white part, it’s bitter)

½ teaspoon Tabasco sauce

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

Put all ingredients into a food processor and blend until smooth. 

Summer Pesto Salad

6 chopped summer ripe tomatoes

¼ cup (or more) pesto (any of the three varieties)

1 can drained garbanzo beans

Grated parmesan cheese

Put the above ingredients together for a fabulous summer treat.  Put on a bed of lettuce, if desired.

Basil Pesto Bread Rounds

1 baguette loaf, sliced into ½ inch slices

2/3 cup mayonnaise

1/3 cup basil pesto, any of our varieties

2 cloves garlic, minced

½ cup freshly grated Parmesan Cheese

Salt to taste

Summer ripe tomatoes, sliced

Preheat oven on broiler setting

Arrange bread slices in a single layer on a cookie sheet.  Place under broiler for five  minutes, or until lightly toasted on one side.  Remove from oven and flip bread slices so that the toasted side is on the bottom. 

Set the oven temperature for 350 degrees.  In a small bowl mix together mayonnaise, pesto, garlic, Parmesan and salt.  Spread evenly over untoasted sides of bread slices.  

Bake in the preheated oven for six to eight minutes.  Set the oven to broil and place the rounds under the broiler just until they begin to bubble and turn golden.  Let cool slightly before serving. 

Add a thick slice of tomato to each and serve.

Yummy Pesto Mashed Potatoes

Cook potatoes with the intention of making your normal mashed potatoes.  Mash with pesto instead of butter.  Use milk to get potatoes to the desired consistency. 

These potatoes can also be topped with sun dried tomatoes, olives, and or grated cheese.