Does any one have any good basil recipes?!


Question:

Does any one have any good basil recipes?

I have some basil that I have been growing and I want to cook with it. I love the herb but have never used it. I hope you have some good recipes I can use.


Answers:
Isn't it nice to have your own, fresh basil? Pesto is the best choice if you have a lot of it...

1 1/2 cups fresh basil leaves (packed)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano
2 tablespoons pine nuts or walnuts, toasted
1 teaspoon minced garlic
1/2 cup extra-virgin olive oil

In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening.

And this is a nice, lemony pasta dish with basil...

1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Enjoy!!

put some in olive oil set aside

put some in chicken stock freeze till you use it

MAKING PESTO FOR PASTA,

-three cups basil leaves(remove stems)
-half cup of pine nuts (toasted)
-2 cloves of garlic
-olive oil (use much as you need to make it smooth in the blender)
-1 teaspoon or so of salt

...blend all together untill smooth


great on pasta, great on a sandwhich instead of mayo(a ham sandwhich)

for storage try freezing in a ice cube tray to make a single serving size of sauce.

How about pesto?
ingredients
3 large garlic cloves
1/2 cup pine nuts
2 oz Parmigiano-Reggiano, coarsely grated (2/3 cup)
1 teaspoon salt
1/2 teaspoon black pepper
3 cups loosely packed fresh basil
2/3 cup extra-virgin olive oil preparation
With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.
Cooks' notes:
? Pesto keeps, its surface covered with plastic wrap, chilled, 1 week.

Gourmet, September 2002

Baby Bam Spice Seasoning Mix Recipe
* 3 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons dried parsley
* 2 teaspoons onion powder
* 2 teaspoons garlic powder
* 1 teaspoon ground black pepper
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1 teaspoon dried thyme
* 1/2 teaspoon celery salt

PREPARATION:
Place paprika, salt, parsley, onion powder, garlic powdere, black pepper, oregano, basil, thyme, and celery salt in a mixing bowl.Stir well to combine, using a wooden spoon. Store in an airtight container for up to three months.

Yield: about 3/4 cup

Emeril says: "You fearless bammers out there can kick this up a notch by adding cayenne (I'd start with about 1/4 teaspoon, and then take it from there)."

I also grow basil.It is wonderful and I put it on almost everything. Try some basil leaves in a BLT. I lay it on top of my roasts and add it to soups and stews. try it on garlic bread,YUMMMM. If you get flies in the house in the summer time, try keeping a basil plant in your kitchen and you wont have any flies, they hate the odor of basil.

Heat 3 tablespoons of olive oil in a dutch oven over medium-high heat. Add 3 cloves of minced garlic and saute for 30 seconds. Add 5 cups of chopped tomatoes, cook for 2 minutes, stirring occasionally. Add 6 cups of cooked campanella pasta, 1/3 cup of chopped fresh basil, 1/4 cup grated fresh Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, tossing gently to combine.

Simple, yet delicious.

You can use basil when frying eggs, omlets or scramble eggs. Chop fine and sprinkle on eggs. Gives the eggs a wonderful taste.




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