I planted TONS of fresh basil this summer. I LOVE it! I'm getting tired of the few recipes I have for it and would really appreciate some new ones. Anyone?

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I'm growing basil and need recipes too! Here's one that we LOVE, LOVE, LOVE:

Tyler Florence's Spicy Tomato Sauce:

1/3 cup extra-virgin olive oil
3 garlic cloves, minced (I use the jarred chopped garlic)
1 cup black olives, pitted and roughly chopped (I don't use, DH doesn't like)
1 teaspoon hot red pepper flakes (I use very little because of the kids but you can add more or less)
3 tablespoons capers, drained (Don't recommend leaving out-totally alters the taste)
1 can whole tomatoes, drained (hand crush)
3 cans tomato sauce
1/4 cup fresh basil leaves, hand torn (Great if you grow it-don't recommend dried basil, completely changes taste)
Kosher salt and freshly ground black pepper

Saute garlic, olives, red pepper flakes, and capers in olive oil. Hand crush tomatoes and add with tomato sauce to sauteed mix. Tear basil into sauce and simmer.

We've served it over any type of pasta, used in lasagna, eggplant parmasan, on homemade pizza, with grilled italian sausage and have been known to just eat it with a spoon! We added hamburger to it once but didn't like how it altered the taste. Once I took the plunge and made it once, there was no turning back! I make quadruple batches and freeze it. Even my pickiest eater loves it.

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Marcy
Proud wife of Tim, Mom to Sean (8/87), Ethan (10/98), Sam (9/02)
and angels Nathanial (8/6/97-8/8/97) and Benjamin (8/6/97-8/21/97)

Until they all come home......
Life is a Journey (follow my blog about my journey)

oh man....it's hard to beat fresh basil...one of my favorite herbs too.........

here's 2 of my favorites...

Basil Dressing
1 c olive oil
1/3 c apple cider vinegar
1/4 c honey
3 Tbs chopped fresh basil
2 cloves garlic, minced

Just whisk together and serve on salads



Basil Shrimp and Veggies
2 1/2 Tbs olive oil
1/4 c butter, melted
1 lemon, juiced
3 Tbs brown mustard
1/2 to 3-4 c minced fresh basil
3 cloves garlic, minced
1/8 tsp each salt and pepper
3 pounds fresh shrimp, peeled and deveined
veggies(especially zucchini are yummy this way)
skewers

In glass bowl mix olive oil and melted butter.

Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp,and veggies(I do seperate skewers for veggies/shrimp) and toss to coat.

Cover, and refrigerate for 1 hour.

Then grill.......

(make sure you try to get lots of basil pieces on your shrimp..it's the BEST part )

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you make pesto also...right???

3 cs fresh basil leaves
1 1/2 c chopped pine nuts(you can use walnuts-their cheaper-but pine nuts are more traditional )
3 cloves garlic, peeled
1/4 c real grated Parmesan cheese
3/4 c olive oil
salt and pepper

In a food processor,blend basil leaves, nuts, garlic, and cheese.

Pour in oil slowly while still mixing. Stir in salt and pepper.

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I usually use dried but if you are using fresh, use less. It's more potent.

4-6 eggs
basil (dried 2-3 tablespoons) fresh 1-2 tablespoons, minced
1 can diced tomatoes, drained

Mix all together and cook until all liquid is absorbed, which takes about 10-15 minutes. These eggs are soooo good and very healthy!

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Ordinary riches can be stolen; real riches cannot. In your soul are infinitely precious things that cannot be taken from you. ~Oscar Wilde

From the Betty Crocker Christmas Cookbook:

Basil Brie in Pastry

2 Tbs grated Parmesan cheese
2 Tbs finely chopped fresh basil
1 round (14 oz) Brie
½ package frozen puff pastry (1 sheet), thawed
Assorted crackers or sliced fruit

Heat oven to 400°F (200°C) Grease cookie sheet. Mix Parmesan cheese and basil. Cut brie horizontally into two layers. Sprinkle basil mixture evenly over cut surface of bottom layer. Reassemble cheese round.. Roll pastry into a rectangle, 15 x 9 inches, on lightly floured surface. Cut out 2 circles, one 8 ½ inches and the other 6 inches. Place cheese round on centre of large circle. Bring pastry up and over cheese., pressing to make smooth and even. Brush top edge of pastry lightly with water. Place 6 inch circle on top, pressing gently around edge to seal. Cut decorations from remaining pastry if desired; moisten pastry with water to attach. Bake about 25 minutes or until golden brown. Cool on cookie sheet on wire rack 30 minutes before serving. Serve with crackers or fruit.

Basil goes wonderfully with anything tomato. I like adding fresh basil and fresh garlic to Campbell's tomato soup.

Tomato Mozzarella Tartlets

1 sheet puff pastry
1 can diced tomatoes
1 ½ cups grated mozzarella cheese
2 Tbs basil pesto
salt and pepper to taste
Shredded basil to garnish

Preheat oven to 200°C (400°F). Roll pastry out and use biscuit cutters to cut out 7 cm circles. Mix all other ingredients (except the fresh basil) and spoon onto rounds on a greased baking sheet. Bake for 15-20 minutes. Sprinkle with basil and serve. Makes approximately 24.

Notes:
Use left over mixture as toppings for grilled Portobello mushrooms or baked chicken or as a pizza topping to jazz up a frozen pizza.

And then there's always Insalata Caprese (fresh mozzarella, lovely ripe tomato, shredded basil and a drizzle of olive oil). Yum!

It was this recipe that made me realize how much better fresh, non-processed foods taste. I love this.

Linguine with No-Cook Tomato Sauce

Sauce:
3 cups chopped ripe tomatoes
4 oz. mozzarella cheese, cut in 1/2 inch cubes
1/3 cup fresh basil leaves, chopped
1/4 cup olive oil
1/2 tsp each minced garlic and salt
1/4 tsp. pepper

1 lb. linguine

Cook the linguine. Meanwhile, put all of the sauce ingredients in a large serving bowl. Toss gently to mix and coat.
Drain linguine. Add to sauce and toss to mix.

That's it.

I always make pesto and freeze in spoon sized lumps on a waxed piece of paper in the freezer. One they are frozen hard I put into a ziploc and keep on the freezer door. I love having it in the freezer ready to use in the fall, winter and spring.

I get the same great fresh taste and I know where it was made and it's so darn yummy and cheap compared to store bought.

Spread on pizza dough instead of tomato sauce, smeared on a sandwich like a spread, poured over chive cream cheese for a appetizer, stirred into warm pasta, so many uses for pesto long after the growing season has passed.

Here's a couple recipes that I found that I can't wait to try:

Basil Roui
"Pronounced Basil Roo-ee, this wonderfully flavorful dish is the perfect summer appetizer. Basil and tomatoes are seasoned with jalapeno, garlic and sea salt. I received this recipe from a wonderful woman in our toddler playgroup. Serve with your favorite dippers such as baguette slices or pita chips."

INGREDIENTS
1 3/4 cups finely chopped fresh basil
2 small tomatoes, finely chopped
2 1/3 cups fine dry bread crumbs
3 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
1 teaspoon sea salt
1/2 cup olive oil

DIRECTIONS
In a medium bowl, stir together the basil, tomatoes, bread crumbs, garlic, jalapeno, sea salt and olive oil. Cover, and refrigerate overnight. Serve with your favorite dippers!

TOMATO ZUCCHINI CASSEROLE

INGREDIENTS
1 1/2 cups grated Cheddar cheese
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced
1/4 cup butter
2 tablespoons finely chopped onion
3/4 cup fine bread crumbs

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture.
Repeat layers.
Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

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Marcy
Proud wife of Tim, Mom to Sean (8/87), Ethan (10/98), Sam (9/02)
and angels Nathanial (8/6/97-8/8/97) and Benjamin (8/6/97-8/21/97)

Until they all come home......
Life is a Journey (follow my blog about my journey)

great simple sauce for noodles...

4 cloves garlic
15 leaves fresh basil
1/2 tsp pepper
1 c butter

Place garlic, basil, and pepper in the bowl of a food processor and process til garlic looks minced.

Add the butter, and process just to mix together.

Spoon into container, and refrigerate until firm or toss w/hot pasta.

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