What can I do with BASIL (the herb)?

[Bertha Venation]

I made pesto on Saturday and, while it was good, I wasn't impressed. I need a kick-ass pesto recipe, and I need to know what else I can do with basil. I have a ton of it and want to use it!

Grazie!

[Misunderestimator]

1. You can send it all to me..... Mmmmm :) n/t

[eyesroll]

2. Are you in a location with decent, in-season tomatoes?

If so, slice some tomatoes into a bowl. Add fresh mozzarella, cut or torn into bite-sized pieces. Buffalo mozzarella is best, but the regular stuff costs a lot less and is more readily available. Add a bunch of basil, sliced into little pieces.
Dress with olive oil, a little balsamic vinegar, salt and peper to taste.

[AlinPA]

7. I like the balls of fresh mozarella (about 3 inches dia). Then

slice tomatoes and arrange with about two big basil leave per slice.
I've heard it called "Patriotic Italian salad"

[sniffa]

3. basiL goes on everything

i say make tabouLi for an aLL out basiL fest.

[supernova]

Pizza Margerita

Just topped with tomato sauce, mozarella, and fresh basil.

Basil herb bread.

[DenverDem]

4. Basil is good in all types of cooking.

I love to use it raw in salads.

Use it as a great herb addition to any cooked vegetable dish.

[Liberal Veteran]

5. Spaghettini with Checca Sauce

8 ounces spaghettini or angel hair pasta
4 scallions (white and pale green parts only), coarsely chopped
3 garlic cloves, crushed
1 (12-ounce container) cherry tomatoes, halved
1 (1-ounce) piece Parmesan, coarsely chopped
8 to 10 fresh basil leaves
Salt and freshly ground black pepper
3 tablespoons olive oil
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
Salt and freshly ground black pepper

Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.

Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).

Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.

[displacedtexan]

6. Grilled tomato slices w/basil and mozzarella

half inch slices of beefsteak tomato (salt & Pepper to taste)
whole basil leaves (no stems) to cover
half inch slab of mozzarella on top

Pop into broiler until cheese is bubbly and beginning to brown

Serve as individual salads.

Yum!

[MissMillie]

11. You don't even have to grill it

tomato slices w/ basil and mozarella, drizzled with olive oil and balsamic vinegar, and a sprinkle of salt and pepper.

If you get this ready first, then cook the rest of your meal, the tomatoes are ready to eat when you are.

One of my favorite side-dishes.

[dweller]

8. you can freeze the basil

in olive oil (chop basil first in food processor, or tear or cut etc)
freeze in ice cube trays, and bag it up for storage.

take it out later for prep into other dishes. It will still be green and fresh flavored.

good luck with it.
dp

[livetohike]

9. Try this pesto recipe

Here's something with a bite - I add more garlic though :-)


Green Olive and Basil Pesto


1 1/2 cup packed drained rinsed pimento-stuffed green olives
1/3 cup pine nuts or (walnuts, pecans, pistachios), toasted
2 garlic cloves, crushed, peeled and chopped
1 tablespoon drained capers (optional)
1 cup packed fresh basil leaves or fresh Italian flat-leaf parsley PLUS
3 tablespoons basil leaves (if using parsley)
1/4 cup extra-virgin olive oil
2 tablespoons freshly grated Parmesan Reggiano cheese



In a food processor, process olives, nuts, garlic, capers (optional), parsley and basil until finely chopped. With motor running, add oil in a stream along with cheese; blend well. Cover and chill.

[Robb]

10. Mmmm...

...that's exactly what I would've suggested. Don't skimp, get the expensive cheese! :)

[La Lioness Priyanka]

12. do you like thai food bertha?

i have a great thai recipe w. ground chiken and basil.

[Bertha Venation]

18. no, but thanks for the thought

:bounce:

[No Mandate Here.]

13. Fry a little toast in minced garlic and olive oil. Top with...

tomato slices, slice of soft mozarella and chopped basil. Flip over and back, and you've got bruschetta.

Then invite me over!

[TreasonousBastard]

14. Then use it!

As has been mentioned, basil goes with just about everything.

I never do a stew without it. Meatballs and fishcakes, vegetables..Soups, sandwiches, add it to pizzas that never have enough, if any...

You can never have enough basil.

[noonwitch]

15. It's good in cheese dishes

Mix it in with ricotta in whatever dish you are making, like lasagne or stuffed ziti.

I love pesto sauce, but I use a lot of garlic when I make it. Weak pesto is lame, but if you use maybe 4 cloves of garlic, it will be tasty.

[Bertha Venation]

17. "weak pesto is lame" LOL

my recipe called for 2 cloves; I used 3. Next time: 6!

[pansypoo53219]

16. i use it alot

stroganoff, soups, stew.
it is really good in soups.

[Hell Hath No Fury]

19. Tapenade and crostini....

Black Olive tapenade:

INGREDIENTS
1 1/2 cups Kalamata or Gaeta olives, pitted
3 tablespoons capers, drained
2 garlic cloves, finely minced
1/4 cup choppped fresh basil leaves
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil

In a food processor or mortar, combine the olives, capers, garlic, basil, salt, and pepper. Slowly add the oil and pulse or work with the pestle into a coarse paste, retaining some bits of olive and caper for texture. Taste to adjust the seasonings. Stored tightly covered in the refrigerator, this will keep well for a week or two.

Makes about 2 cups.



Crostini:

INGREDIENTS

1 loaf (about 9 ounces) French or Italian bread
1-1/4 C feta cheese, finely crumbled
1 large, fully ripened, seeded and chopped
1/4 C pitted and chopped black olives
1/4 C chopped basil leaves
2T balsamic vinaigrette
1 tsp. garlic, finely chopped

Preheat oven to 450°F.

Slice bread on the diagonal in 1-inch slices and place on a shallow baking pan in a single layer. Bake until toasted, about 2 minutes on each side. Remove from oven and press about 1 tablespoon feta cheese on each slice. In a bowl, combine tomato, olives, basil, balsamic vinaigrette and garlic until blended. Top bread slices with tomato mixture, dividing evenly.

[blindpig]

20. try it in scrambled eggs or omlettes n/t

[Mr. McD]

21. Basil Avocado Chutney

2 cups Packed basil leaves,washed and dry
1/3cup Blanced almonds
1 clove Garlic
2 ts Fresh lemon juice, to taste
1 Avocado (prefer California)-peeled and pitted


Preparation:
In a food processor blend together the basil, the almond, the garlc, and the lemon juice, pulsing the motor once or twice, until the almonds are ground fine. Add the avocado, cut into chunks, and salt to taste and blend the mixture until it is combined well. Serve the chutney with grilled meats and fish. Makes about 1 1/2 cups.

[Raster]

22. Basil-Lemon Granita

PREP TIME: 20 minutes, plus about 6 hours to freeze
NOTES: Lemon basil makes a nice alternative to regular basil in this granita. You can make the granita (through step 3) up to 1 week ahead; freeze airtight.

MAKES: About 3 cups; 6 servings

4 to 5 lemons (1 1/3 lb. total), rinsed

2/3 cup sugar

1/3 cup minced fresh basil leaves (see notes)

1. Grate 1 tablespoon peel (yellow part only) from about three lemons. Ream juice from enough lemons to make 3/4 cup. In an 8- or 9-inch square baking pan, mix peel, juice, and 1 1/2 cups water.

2. In a food processor or blender, whirl sugar until very fine. Add basil and whirl until very finely minced. Stir sugar mixture into lemon mixture until sugar is dissolved.

3. Cover and freeze mixture until firm, about 6 hours.

4. Scrape the tines of a fork quickly across frozen mixture to break into fluffy granules. Scoop granita into chilled bowls or wine or sherbet glasses and serve immediately.

Per serving: 96 cal., 0% (0 cal.) from fat; 0.2 g protein; 0 g fat; 25 g carbo (0.4 g fiber); 0.8 mg sodium; 0 mg chol.

[Raster]

23. Basil Risotto

PREP AND COOK TIME: About 50 minutes

NOTES: Roasted red peppers are wonderful with this dish; serve them whole, on the side, or minced, on top.
MAKES: 6 servings

About 6 1/2 cups fat-skimmed reduced-sodium chicken broth

1 cup lightly packed fresh basil leaves

2 cloves garlic, peeled

1 tablespoon olive oil

1 cup shredded parmesan cheese

3 tablespoons butter

3 shallots (about 2 1/2 oz. total), peeled and finely chopped

1 1/2 cups arborio or other short- or medium-grain white rice

3/4 cup dry white wine

1. In a 2- to 3-quart pan over high heat, bring 6 1/2 cups broth to a simmer; cover and reduce heat to maintain simmer.

2. Meanwhile, in a food processor, whirl basil, garlic, and 1 teaspoon olive oil until coarsely chopped. Add cheese and whirl until finely ground.

3. Add remaining 2 teaspoons oil and the butter to a 5- to 6-quart pan over medium-high heat; when hot (mixture will be foamy), add shallots and stir often until limp, 1 to 2 minutes. Add rice and stir often until beginning to turn opaque, 1 to 2 minutes.

4. Add wine and stir until absorbed, about 1 minute. Add 6 cups broth, 1 cup at a time, stirring after each addition until almost absorbed, 25 to 30 minutes total. Stir in basil mixture and cook, stirring often, until rice is barely tender to bite and mixture is creamy, about 2 minutes longer. If risotto is thicker than desired, stir in a little more broth.

5. Ladle risotto into wide, shallow bowls, and serve immediately.

Per serving: 316 cal., 37% (117 cal.) from fat; 13 g protein; 13 g fat (6.4 g sat.); 38 g carbo (4.5 g fiber); 932 mg sodium; 26 mg chol.