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Thread: Fresh basil recipes

  1. #1
    Super Member patchsamkim's Avatar
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    Does anyone have a favorite to share? I have quite a bit ready to use now, and have made my favorite recipe with some, but would like more recipes to use it...hoping others like basil too and have some recipes I can add to my file.

    Thanks,
    Kim

  2. #2
    Super Member patchsamkim's Avatar
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    This is my favorite recipe with basil...thought I better share it since I am asking for recipes. Enjoy!

    Fresh Mozzerella Penne Pasta


    8 oz. fresh mozzerella cheese, cut into small cubes
    3 medium tomatoes diced(I used cherry tomatoes cut in quarters)
    2 avocados, peeled, pitted and diced
    3 cloves garlic, minced
    1/2 cup chopped red onion
    1/2 cup fresh basil, coarsely chopped, or 2 t. dried basil
    1/2 cup olive oil(I used less)
    1Tbls fresh squeezed lemon juice
    2 tsp. coarse salt(or 1 t. regular salt)
    pepper to taste
    1 tsp. crushed red peperer flakes(optional)
    1-16oz. package penne pasta
    freshly grated parmesan cheese

    In a large bowl combine all ingredients except penne pasta. Let stand at room temperature for 30 minutes.
    In the meantime, cook penne pasta according to package instructions. Drain and return to pan.
    Add tomato mixture and toss to coat throughly. Transfer onto individual serving plates and garnish with parmesan cheese.

    Serves 4.

  3. #3
    Super Member hopetoquilt's Avatar
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    Tomato, mozzarella, basil panini... as simple as it sounds and really good. My kids and husband love it.

  4. #4
    Power Poster sueisallaboutquilts's Avatar
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    Kim, if you grind it up and add olive oil and put it in a jar it will last for months in the refrigerator for pesto- YUM!!!
    Also a dollop of pesto in your sauce is delicious!

  5. #5
    a regular here hazeljane's Avatar
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    I make pesto and put it into ice cube trays to freeze. Then put the cubes into freezer bags. I can add them to soups all fall and winter- great in all kinds of dishes in the winter. A little bit of summer lives on.

  6. #6
    Senior Member mizkyp's Avatar
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    I am going to try a flat bread pizza on the grill tomorrow.
    flat bread, basil leaves, mozerella cheese and tomatoes and maybe olive oil. then grill until cheese is melted. sounds good.

  7. #7
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    I dry my extra. put in oven at 150 degrees till dry about an hour. put in a jar and will last all winter.

  8. #8
    Junior Member rndelling's Avatar
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    Corn Salad

    2 cans corn drained (I especially like white shoepeg corn)
    Grape or cherry tomatoes
    Sliced green onions-white and green parts
    Grated mozzarella cheese
    Your favorite oil and vinegar dressing (1/4 c. vinegar, 1/2 c. oil)
    Lots of fresh basil

    Mix all together and chill.

  9. #9
    lbc
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    Senior Member lbc's Avatar
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    Panzanella - Bread and Tomato Salad

    Serves 4 6

    lb. day old crusty sourdough bread, cut into inch cubes (about 6 cups)
    4 large tomatoes (1 lbs.) cut into inch pieces.
    seedless cucumber, cut into inch pieces.
    cup sliced red onion

    cup extra virgin olive oil
    2 Tbsp Red wine vinegar
    1 tsp minced garlic
    1 tsp salt
    tsp freshly ground black pepper

    2/3 cup thinly sliced fresh basil leaves.

    Stir together bread, tomatoes, cucumber and onion in a serving bowl.

    Whisk together oil, vinegar, garlic, salt and pepper in a small bowl. Add to bread mixture, along with basit and toss to combine. Let stand at room temperature, stirring occasionally, for at least 20 minutes before serving.

    Can be made up to 1 hour ahead.

  10. #10
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    Quote Originally Posted by sueisallaboutquilts
    Kim, if you grind it up and add olive oil and put it in a jar it will last for months in the refrigerator for pesto- YUM!!!
    Also a dollop of pesto in your sauce is delicious!
    How do you grind your basil? Also my husband cannot eat garlic and any ideas for a substitute? So may things with basil also call for garlic and just leaving out changes everything.

  11. #11
    Super Member desertrose's Avatar
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    I love basil too and find many uses for pesto. I make flat bread veggie piza and use pesto for the sauce. I just spread it on the flat breads, add red onions, roast red peppers, mushrooms, artichoke hearts, black olive slices and top with freshly grated parmesan chees. Bake in 400 degree oven for 15-17 minutes. Yum


    Bow Tie Pasta with Chicken & pesto

    1 lb. chicken tenders grilled or poached

    Fresh Pesto

    1/2 box of Bow Tie Pasta

    Cut up cooked chicken into bite size pieces, add to cooked pasta and mix with pesto. Top off with grated Parmesan cheese. Serve with salad and Crusty Italian Bread or garlic bread.

    PS out of season I use fresh spinach in place of basil for the pesto.

  12. #12
    Power Poster sueisallaboutquilts's Avatar
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    Quote Originally Posted by kashu
    Quote Originally Posted by sueisallaboutquilts
    Kim, if you grind it up and add olive oil and put it in a jar it will last for months in the refrigerator for pesto- YUM!!!
    Also a dollop of pesto in your sauce is delicious!
    How do you grind your basil? Also my husband cannot eat garlic and any ideas for a substitute? So may things with basil also call for garlic and just leaving out changes everything.
    Oh no! Garlic makes it :(
    I use my Cuisinart and then add olive oil and garlic when I put it in the jar.
    You could also do what the other person said and put it in ice cubes. But what is life w/o garlic- poor guy !
    I really can't think of a substitute for it. Shallots are sort of a cross b/t onion and garlic - can he eat them?
    I use a lot of grated Romano cheese in mine too. It's really expensive in Ohio but when we go home to NY we buy as many chunks of it as we can fit :)
    Edit- I may be wrong about shallots and besides, pesto doesn't usually have any onions.

  13. #13
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    I just made this last evening.
    Spaghetti with creamy ricotta pesto
    by Silvana Nardone, from NO-RECIPE ZONE. Google it.

    My husband and I enjoyed it. We had to add a little more extra virgin olive oil.

    If you cannot find it, let me know and I will type it up for you.

    Barbara (The Golfer)

  14. #14
    a regular here BarbZ's Avatar
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    Quote Originally Posted by sueisallaboutquilts
    Kim, if you grind it up and add olive oil and put it in a jar it will last for months in the refrigerator for pesto- YUM!!!
    Also a dollop of pesto in your sauce is delicious!
    SUE, WHAT AMOUNT OF FRESH BASIL DO YOU USE TO THE AMOUNT OF OLIVEOIL. I HAVE 4 PLANTS AND THEY ARE PRETTY GOOD SIZE.

  15. #15
    Power Poster sueisallaboutquilts's Avatar
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    Quote Originally Posted by BarbZ
    Quote Originally Posted by sueisallaboutquilts
    Kim, if you grind it up and add olive oil and put it in a jar it will last for months in the refrigerator for pesto- YUM!!!
    Also a dollop of pesto in your sauce is delicious!
    SUE, WHAT AMOUNT OF FRESH BASIL DO YOU USE TO THE AMOUNT OF OLIVEOIL. I HAVE 4 PLANTS AND THEY ARE PRETTY GOOD SIZE.
    Barb, I make whatever amount I have. After all the basil is ground up put in enough olive oil to keep it moist. I don't have specific amounts- just make sure it stays moist :)

  16. #16
    a regular here BarbZ's Avatar
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    Quote Originally Posted by sueisallaboutquilts
    Quote Originally Posted by BarbZ
    Quote Originally Posted by sueisallaboutquilts
    Kim, if you grind it up and add olive oil and put it in a jar it will last for months in the refrigerator for pesto- YUM!!!
    Also a dollop of pesto in your sauce is delicious!
    SUE, WHAT AMOUNT OF FRESH BASIL DO YOU USE TO THE AMOUNT OF OLIVEOIL. I HAVE 4 PLANTS AND THEY ARE PRETTY GOOD SIZE.
    Barb, I make whatever amount I have. After all the basil is ground up put in enough olive oil to keep it moist. I don't have specific amounts- just make sure it stays moist :)
    THANKS, WILL GIVE IT A TRY.

  17. #17
    Super Member patchsamkim's Avatar
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    Thanks everyone for all the ideas...I knew if I asked I would get answers...now I can enjoy basil in new ways...and by keeping in refrigerator with olive oil, can enjoy it for months...love that suggestion!!

  18. #18
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    Basil Butter
    1 1/2 cups loosely packed fresh basil leaves
    1/2 pound butter, softened
    1 teaspoon lemon juice
    1 teaspoon seasoned pepper
    1/2 teaspoon garlic salt

    In a food processor, chop basil, Add butter, lemon juice, pepper and garlic salt; blend until smooth. Drop by half-tablespoons onto a baking sheet; freeze.

    Remove from baking sheet and store in freezer bags. Use to flavor chicken, fish or vegetables. Yield: 4 dozen butter balls.

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