List all recipes for: Basil
Basil Parmesan Dip
1 cup lightly packed basil leaves
1 or 2 garlic cloves
3/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 teaspoon black pepper
1/4 teaspoon salt
3/4 cup fine grated Parmesan cheese
Combine the basil and garlic in a food processor or blender and chop. Add the sour cream, lemon juice and salt and pepper. Process until smooth, scraping down the sides to thoroughly combine. Place in a bowl and stir in the Parmesan. Serve with peeled and thinly sliced kohlrabi. I use a mandolin to slice them but a sharp knife works too.
Basil Sesame Vinaigrette
Dress your lettuce, pasta or grain salad with this dressing
1 garlic scape finely minced (or 1 clove of garlic, minced)
3/4 cup rice wine vinegar
1/4 cup soy sauce
1 teaspoon red pepper flakes
1/2 cup packed basil
2/3 cup sesame oil
Put vinegar, scapes (or garlic clove), soy sauce, pepper flakes and basil in a blender. Puree. With motor still running, slowly add oil.
Make Lemon Simple Syrup by combining 1 cup sugar with zest and juice of 1 lemon in a small saucepan. Bring to a boil, reduce heat to simmer, stir and cook for 5 minutes. Chill in the refrigerator.
In a blender, combine 1 1/2 cup plain yogurt, 1 cup packed basil leaves, 1 1/2 cups lemon simple syrup and 1 cup ice. Blend until smooth and frothy.
Chicken, Garbanzo Bean and Pesto Salad
1 clove garlic
1/4 cup pine nuts, toasted
3 cups packed basil, leaves
1/2 cup olive oil, divided
1/4 cup freshly grated parmesan cheese
Coarse salt and coarsely ground black pepper
2 cooked chicken breast halves, shredded
1/2 large English cucumber, seeded and thinly sliced
2 celery stalks, thinly sliced
2 cups cooked garbanzo beans
Toast the pine nuts by spreading them on a baking sheet and bake at 350 degrees for 3-5 minutes until golden. Watch them carefully so you don't let them burn!
Roughly chop the garlic, sprinkle with 1/4 teaspoon coarse salt and, using the flat side of the knife blade, crush mixture into a thick paste. Scoop the salt/garlic paste up and put in a food processor along with the pine nuts, basil and 1 tablespoon oil. Pulse until ingredients are finely chopped. Add the remaining oil in a slow, steady stream. Add cheese and pulse 2-3 times to combine. Season with salt and pepper.
In a bowl, mix together chicken, cucumber, celery and beans. Add about 1/3 cup of the pesto and a squeeze of lemon juice. Season with salt and pepper. Save the remaining pesto for Pesto Yogurt Sauce, chilled in the refrigerator for 2-3 days.
Pesto Yogurt Sauce
Stir the leftover pesto into 3/4 cup plain Greek yogurt. Season with coarse salt and coarsely ground black pepper. Use as a dip for vegetables or toss with warm boiled potatoes.
Summer bounty salad
8 ounces long pasta, such as fettuccine
1 cup fresh basil leaves, slivered
1 tablespoon olive oil
1pound tender green beans
6 ripe tomatoes
2 cups oil cured black olives
2 tablespoons chopped fresh parsley
1 cup crumbled feta cheese
1/2 cup red wine vinaigrette (see recipe below)
Cook pasta according to manufacturer's directions. Drain well and turn into a large bowl and toss with the olive oil. Add the green beans to the pasta water and cook until just tender, about 5 minutes. Drain and turn onto a baking sheet to cool slightly. Core the tomatoes. Divide into wedges. Toss the pasta, beans, basil, olives, parsley and feta together. Add enough vinaigrette to coat the ingredients. Serve warm, room temperature or chilled. Garnish with tomatoes at serving time.
Red Wine Basil Vinaigrette
This is an excellent salad dressing for all your summer salads. Make a big batch and keep in a covered container the refrigerator. Shake or whisk right before using.
2 cloves crushed garlic
2 tablespoons Dijon mustard
1/2 cup red wine vinegar
1 teaspoon black pepper
1 cup olive oil
1/2 cup slivered basil
Blend all the ingredients in a blender or with an immersion blender.