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.