Basil Recipes

 

Mixed Herb Butter

• 2 cups - softened butter (salted or unsalted)
• 1/4 cup finely chopped fresh herbs (e.g. hyssop, basil, dill, marjoram, oregano, tarragon, parsley, sage, thyme)
• 1 tsp minced garlic (optional)

Cream butter in a medium bowl with electric mixer until very soft and fluffy. Add herbs and garlic. Mix until well combined. Cover and refrigerate until firm enough to shape into sticks - though any shape will probably do. Shape into 1 inch thick sticks with hands. Wrap in wax paper. Makes 4 1/2 cup sticks. You may freeze sticks for up to 6 months.

Basil Oil

• 1/2 cup packed fresh basil leaves
• 1 cup extra-virgin olive oil

Bring large pot of water to a boil and fill another bowl with ice water. Dip basil in boiling water for 15 seconds, pull out with strainer and plunge into ice water. Drain and dry thoroughly with towels. Pack into a blender and add olive oil. Puree until basil is very fine and oil is bright green. Strain through colander lined with cheesecloth set over bowl to slowly drain.

Uses: drizzle on fresh tomatoes, grilled fish, use in vegetable soups, vinaigrette or dipping focaccia.

Recipe yields just under 1 cup

Basil Cucumber Salad

Ingredients
• 2 lbs. cucumbers
• 1-2 med. red onions
• fresh basil (optional) 2 tablespoons
• garlic powder (to taste)
• red wine or white wine vinegar (to taste)
• water (to taste)
• 1 cup chopped tomato (optional)
Thin-slice the cucumbers and onions and put them in a container. Rip or chop the basil and toss it in. Pour in vinegar and water. I use less vinegar than water, but you want the vinegar a little strong so it will get into the cukes. Sprinkle in some garlic, maybe 1/2 teaspoon? Let this marinate for at least 2 hours. It keeps well in the fridge for days. Add the tomatoes at the last minute.

Pasta with Broccoli and Pesto

Make 1 cup batch of pesto by pureeing the following:

• 1.5 cup fresh basil leaves
• 1 clove garlic
• 2 tbs pine nuts

Then add to this pesto:

• 2 tbs butter
• 2tbs olive oil
• Blend and then remove to a small bowl.
• Stir in 1/4 cup mixture grated Parmesan and Pecorino Romano cheese
• Set this mixture aside

Core and cut into bite-sized wedges 1 large red ripe tomato

Cut 1 bunch broccoli into small flowerettes and trim broccoli stem into bite sized pieces. Steam until crisp and tender (3-5 minutes)

In a saucepan heat:

• 3 tbs olive oil
• add the following to olive oil:
• 1 clove of finely chopped garlic
• the prepared broccoli
• 1/2 tsp hot red pepper flakes
• Cook over medium heat, stirring gently to warm through. Hold.

Cook 1 pound rigatoni in boiling salted water. Drain, reserving some water to thin pesto.

To serve: Put cooked pasta in a bowl. Add 1-2 tbs hot pasta water to pesto and stir until thinned - then pour over pasta. Salt to taste. Add broccoli, tomato and toss to blend. Serve immediately.

Basil Lemonade

1/2 cup rinsed, lightly packed fresh basil leaves
3 Tablespoons sugar
4 cups water
1/2 cup freshly squeezed lemon juice

In a 1 1/2 to 2-quart measure or bowl, combine 1/2 cup rinsed, lightly packed fresh basil leaves and 3 T. sugar. With a wooden spoon, crush leaves with sugar until thoroughly bruised. Add 4 cups water and 1/2 cup freshly squeezed lemon juice. Stir until sugar is dissolved, l to 2 minutes. Taste and add more sugar if desired. Pour through fine strainer into ice-filled glasses. Garnish with springs of fresh basil.

You can make the lemonade up to a day ahead; cover and chill.
Makes: 4 1/2 cups, about 4 servings.

Note: Use some Dark Opal Basil (purple leaf basil) and have some wonderfully deep colored lemonade that will have a great taste and look!

Basil Penne Pasta

Penne pasta for two, cooked and drained.
Parmesan cheese
1/4 cup finely minced fresh basil
Garlic salt and black pepper to taste
Olive oil

Easy and quick! - Mince the herbs while the pasta's cooking  and you are halfway there!

Cook pasta, arrange on a plate and top with Parmesan cheese, your choice of basil, (Lemon is a favorite, but Purple Opal and Italian combined together is very appealing to the palate, as well as the eye). Sprinkle on garlic salt and black pepper and drizzle with olive oil.

Lemon basil is a great pollinator attractor

Lemon Basil Herbed Rice

2 tablespoons of butter
3 tablespoons finely chopped onions
1 cup uncooked rice
1/4 cup chopped lemon basil
1 small bay leaf
1 tablespoon chopped parsley
Several drops of Tabasco sauce
2 1/2 cups chicken stock
Salt and white pepper to taste.
Serves 6-8

Preheat oven to 400 degrees.
Melt the butter in and oven proof saucepan. Add the onion and cook until it is softened.
Add the rice and cook, stirring over medium heat for 3 minutes.
Add lemon basil, the bay leaf, parsley, Tabasco and stock.
Bring to a boil, cover tightly and transfer to the oven.
Bake 25-30 minutes or until rice is tender. Add salt and white pepper to taste.
With a fork, fluff rice and serve. Enjoy!

 Fresh Fruits With Lemon Basil Dressing

Grapefruit sections
Orange sections
Strawberries
Kiwis, peeled and sliced
Avocado, peeled and sliced

Prepare fruits and arrange on individual plates or a platter. Refrigerate.

Dressing:

2 tablespoons fresh lemon basil leaves, chopped
Juice of 1/2 orange
Juice of 1/2 lemon
Juice of 1/2 lime
1 cup yogurt or sour cream
1 - 2 oz. honey

In a blender or food processor, place the lemon basil leaves with the citrus juices.
Process until pureed. Add yogurt or sour cream and honey.
Taste and correct seasoning with more citrus juice and or honey.
Spoon dressing over fruits and serve.

Rows of basil are a good companion for tomatoes