Fresh basil recipes
#11
I love basil too and find many uses for pesto. I make flat bread veggie piza and use pesto for the sauce. I just spread it on the flat breads, add red onions, roast red peppers, mushrooms, artichoke hearts, black olive slices and top with freshly grated parmesan chees. Bake in 400 degree oven for 15-17 minutes. Yum
Bow Tie Pasta with Chicken & pesto
1 lb. chicken tenders grilled or poached
Fresh Pesto
1/2 box of Bow Tie Pasta
Cut up cooked chicken into bite size pieces, add to cooked pasta and mix with pesto. Top off with grated Parmesan cheese. Serve with salad and Crusty Italian Bread or garlic bread.
PS out of season I use fresh spinach in place of basil for the pesto.
Bow Tie Pasta with Chicken & pesto
1 lb. chicken tenders grilled or poached
Fresh Pesto
1/2 box of Bow Tie Pasta
Cut up cooked chicken into bite size pieces, add to cooked pasta and mix with pesto. Top off with grated Parmesan cheese. Serve with salad and Crusty Italian Bread or garlic bread.
PS out of season I use fresh spinach in place of basil for the pesto.
#12
Power Poster
Join Date: Feb 2010
Location: Ohio
Posts: 17,068
Originally Posted by kashu
Originally Posted by sueisallaboutquilts
Kim, if you grind it up and add olive oil and put it in a jar it will last for months in the refrigerator for pesto- YUM!!!
Also a dollop of pesto in your sauce is delicious!
Also a dollop of pesto in your sauce is delicious!
I use my Cuisinart and then add olive oil and garlic when I put it in the jar.
You could also do what the other person said and put it in ice cubes. But what is life w/o garlic- poor guy !
I really can't think of a substitute for it. Shallots are sort of a cross b/t onion and garlic - can he eat them?
I use a lot of grated Romano cheese in mine too. It's really expensive in Ohio but when we go home to NY we buy as many chunks of it as we can fit :)
Edit- I may be wrong about shallots and besides, pesto doesn't usually have any onions.
#13
Senior Member
Join Date: Apr 2009
Posts: 703
I just made this last evening.
Spaghetti with creamy ricotta pesto
by Silvana Nardone, from NO-RECIPE ZONE. Google it.
My husband and I enjoyed it. We had to add a little more extra virgin olive oil.
If you cannot find it, let me know and I will type it up for you.
Barbara (The Golfer)
Spaghetti with creamy ricotta pesto
by Silvana Nardone, from NO-RECIPE ZONE. Google it.
My husband and I enjoyed it. We had to add a little more extra virgin olive oil.
If you cannot find it, let me know and I will type it up for you.
Barbara (The Golfer)
#14
Originally Posted by sueisallaboutquilts
Kim, if you grind it up and add olive oil and put it in a jar it will last for months in the refrigerator for pesto- YUM!!!
Also a dollop of pesto in your sauce is delicious!
Also a dollop of pesto in your sauce is delicious!
#15
Power Poster
Join Date: Feb 2010
Location: Ohio
Posts: 17,068
Originally Posted by BarbZ
Originally Posted by sueisallaboutquilts
Kim, if you grind it up and add olive oil and put it in a jar it will last for months in the refrigerator for pesto- YUM!!!
Also a dollop of pesto in your sauce is delicious!
Also a dollop of pesto in your sauce is delicious!
#16
Originally Posted by sueisallaboutquilts
Originally Posted by BarbZ
Originally Posted by sueisallaboutquilts
Kim, if you grind it up and add olive oil and put it in a jar it will last for months in the refrigerator for pesto- YUM!!!
Also a dollop of pesto in your sauce is delicious!
Also a dollop of pesto in your sauce is delicious!
#17
Super Member
Thread Starter
Join Date: Oct 2010
Location: Fox Valley Wisconsin
Posts: 1,920
Thanks everyone for all the ideas...I knew if I asked I would get answers...now I can enjoy basil in new ways...and by keeping in refrigerator with olive oil, can enjoy it for months...love that suggestion!!
#18
Senior Member
Join Date: May 2007
Location: San Bruno, CA
Posts: 433
Basil Butter
1 1/2 cups loosely packed fresh basil leaves
1/2 pound butter, softened
1 teaspoon lemon juice
1 teaspoon seasoned pepper
1/2 teaspoon garlic salt
In a food processor, chop basil, Add butter, lemon juice, pepper and garlic salt; blend until smooth. Drop by half-tablespoons onto a baking sheet; freeze.
Remove from baking sheet and store in freezer bags. Use to flavor chicken, fish or vegetables. Yield: 4 dozen butter balls.
1 1/2 cups loosely packed fresh basil leaves
1/2 pound butter, softened
1 teaspoon lemon juice
1 teaspoon seasoned pepper
1/2 teaspoon garlic salt
In a food processor, chop basil, Add butter, lemon juice, pepper and garlic salt; blend until smooth. Drop by half-tablespoons onto a baking sheet; freeze.
Remove from baking sheet and store in freezer bags. Use to flavor chicken, fish or vegetables. Yield: 4 dozen butter balls.
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