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Basil complements meat, vegetables, cheese, and egg dishes, but especially tomato dishes. Add basil to just about anything with tomatoes — soups, spaghetti, pizza, stews, etc. Crumble dried basil over baked chicken, lamb, or fish. Basil is often paired with oregano but it also blends well with garlic and thyme. Tip: Add basil near the end of the cooking process to retain flavor |
Basic Pesto Recipe
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2 cups fresh basil leaves, packed
½ cup pine nuts or chopped walnuts 1 cup grated Parmesan cheese ½ tsp lemon juice to preserve color |
3-4 garlic cloves, minced
¾ cup olive oil Salt and pepper to taste |
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Process basil leaves and garlic in food processor or blender until leaves are finely chopped. Add nuts and process until nuts are finely chopped. Add cheese and process until combined. With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, add salt and pepper to taste. Store in an airtight container with a thin coating of olive oil on top to keep the pesto from turning dark. Pesto can be frozen or will keep well in the refrigerator for a week or more.
Use pesto on pasta, in sandwiches or to make bruschetta. |
Lasagna
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1 lb hamburger
1 lb can (2 cups) tomatoes 2 6 oz cans tomato paste |
1 clove garlic, minced
1½ tsp salt 1 Tbsp basil |
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Brown meat slowly. Add remaining ingredients, except for basil. Simmer, uncovered for 30
minutes, stirring occasionally. Remove from heat and add basil. |
Either slightly cook 10 oz of lasagna noodles or use the recipe ready variety. Spread a very
thin layer of the meat sauce on the bottom of a 9 x 13 pan and cover with noodles. Spread 1/2 of the cottage cheese mixture over the noodles. Sprinkle 1/2 pound shredded mozzarella cheese, then 1/2 of the meat sauce. Repeat layers. Bake for 30 - 40 minutes at 350˚. Let stand 10 minutes before cutting. |
Basil and Garlic Potatoes
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11 medium potatoes, thinly sliced
2 tsp basil 4 cloves garlic, minced |
¼ tsp pepper
1 can chicken broth |
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In a shallow, 3 quart baking dish, layer half of the potatoes, garlic, basil and pepper. Repeat layers. Pour broth over all. Bake for one hour or until potatoes are tender. Serves 12.
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Herbed Rolls
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2 pkgs yeast
2¾ cup warm water, divided 1 egg 1/3 cup oil 1/4 cup honey or molasses 1 tsp onion powder |
1 Tbsp salt
2 tsp dill weed 2 tsp thyme 2 tsp basil 4 – 4 ½ cup all-purpose flour 4 cups whole wheat flour |
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Dissolve yeast in 1/4 cup water. Add oil, egg, honey or molasses, salt and spices. Blend in the all-purpose flour and beat well with a mixer for three minutes. Add whole wheat flour gradually. Knead for five minutes to make sure all of the flour is incorporated. Let rise until double. Punch down and shape the dough into 1 inch balls and place three balls in each section of a greased muffin pan. Bake at 375° for 12-15 minutes.
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Basil & Lime Icebox Cookies
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3 cups flour
¾ cup oatmeal 1 Tbsp baking powder 1 tsp salt 6 Tbsp fresh basil leaves 1 1/3 cups butter, softened |
2 cups sugar
2 eggs 2 tsp vanilla 1 tsp cinnamon ½ tsp nutmeg 2 Tbsp grated lime zest 2 cups pecans, chopped |
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Chop the basil and mix with the flour, oatmeal, baking powder and salt in a bowl. Set aside.
Beat the softened butter until fluffy. Add sugar and eggs and beat again until the mixture becomes light and fluffy. Add vanilla, nutmeg, lime zest and cinnamon. Add the flour mixture to the butter mixture one cup at a time, blending well. Fold in the nuts. Once the dough is mixed, remove from the bowl and place on a piece of parchment or waxed paper that has been dusted with flour. Shape the dough into a log shape and wrap it completely with the parchment paper. Refrigerate overnight or until the mixture is hard enough to slice. Using a serrated knife, cut the cold roll of dough into ¼-½ inch thick slices. Arrange on a cookie sheet and bake at 375° for 10-12 minutes, or until the cookies are golden brown. |
