Fresh basil recipes
#1
Super Member
Thread Starter
Join Date: Oct 2010
Location: Fox Valley Wisconsin
Posts: 1,920
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
Thanks,
Kim
#2
Super Member
Thread Starter
Join Date: Oct 2010
Location: Fox Valley Wisconsin
Posts: 1,920
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.
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.
#5
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.
#8
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.
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.
#9
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.
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.
#10
Member
Join Date: Feb 2011
Location: formerly Chicago suburb now Mooresville,NC
Posts: 66
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!
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