patchsamkim

Does anyone have a favorite to share? I have quite a bit ready to use now, and have made my favorite recipe with some, but would like more recipes to use it...hoping others like basil too and have some recipes I can add to my file.

Thanks,
Kim

patchsamkim

This is my favorite recipe with basil...thought I better share it since I am asking for recipes. Enjoy!

Fresh Mozzerella Penne Pasta


8 oz. fresh mozzerella cheese, cut into small cubes
3 medium tomatoes diced(I used cherry tomatoes cut in quarters)
2 avocados, peeled, pitted and diced
3 cloves garlic, minced
1/2 cup chopped red onion
1/2 cup fresh basil, coarsely chopped, or 2 t. dried basil
1/2 cup olive oil(I used less)
1Tbls fresh squeezed lemon juice
2 tsp. coarse salt(or 1 t. regular salt)
pepper to taste
1 tsp. crushed red peperer flakes(optional)
1-16oz. package penne pasta
freshly grated parmesan cheese

In a large bowl combine all ingredients except penne pasta. Let stand at room temperature for 30 minutes.
In the meantime, cook penne pasta according to package instructions. Drain and return to pan.
Add tomato mixture and toss to coat throughly. Transfer onto individual serving plates and garnish with parmesan cheese.

Serves 4.

hopetoquilt

Tomato, mozzarella, basil panini... as simple as it sounds and really good. My kids and husband love it.

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!

hazeljane

I make pesto and put it into ice cube trays to freeze. Then put the cubes into freezer bags. I can add them to soups all fall and winter- great in all kinds of dishes in the winter. A little bit of summer lives on.

mizkyp

I am going to try a flat bread pizza on the grill tomorrow.
flat bread, basil leaves, mozerella cheese and tomatoes and maybe olive oil. then grill until cheese is melted. sounds good.

Mona Marie

I dry my extra. put in oven at 150 degrees till dry about an hour. put in a jar and will last all winter.

rndelling

Corn Salad

2 cans corn drained (I especially like white shoepeg corn)
Grape or cherry tomatoes
Sliced green onions-white and green parts
Grated mozzarella cheese
Your favorite oil and vinegar dressing (1/4 c. vinegar, 1/2 c. oil)
Lots of fresh basil

Mix all together and chill.

lbc

Panzanella - Bread and Tomato Salad

Serves 4 – 6

½ lb. day old crusty sourdough bread, cut into ¾ inch cubes (about 6 cups)
4 large tomatoes (1 ¼ lbs.) cut into ¾ inch pieces.
¾ seedless cucumber, cut into ½ inch pieces.
½ cup sliced red onion

½ cup extra virgin olive oil
2 Tbsp Red wine vinegar
1 tsp minced garlic
1 tsp salt
¼ tsp freshly ground black pepper

2/3 cup thinly sliced fresh basil leaves.

Stir together bread, tomatoes, cucumber and onion in a serving bowl.

Whisk together oil, vinegar, garlic, salt and pepper in a small bowl. Add to bread mixture, along with basit and toss to combine. Let stand at room temperature, stirring occasionally, for at least 20 minutes before serving.

Can be made up to 1 hour ahead.

kashu

How do you grind your basil? Also my husband cannot eat garlic and any ideas for a substitute? So may things with basil also call for garlic and just leaving out changes everything.