Basil: More recipes
Basil: More recipes
Designed by Brenda Hyde
All Rights Reserved
I wanted to share more basil recipes since this is such a versatile herb, and if you grow it yourself you should have plenty to work with at this point.
Remember, those of you in the colder climates, that basil will not tolerate even a light frost, so harvest before it becomes too cool.
You can try digging plants and bringing indoors, but it usually works better to plant a new pot or two for the windowsill. For a more detailed basil profile visit here.
Tomato Basil Lasagna
1 box (10 ounces) no-cook lasagna noodles
2 tablespoons olive oil
1 pound shredded mozzarella cheese
2 14.5-ounce cans diced tomatoes, drained well
1 teaspoon minced garlic
1 cup fresh basil leaves, torn
1 cup freshly grated Parmesan cheese, divided
1/4 cup dry bread crumbs
Preheat oven to 400 degrees. Bring a large pot of water to a boil. Meanwhile, in a large bowl combine the mozzarella, drained tomatoes, garlic, basil, olive oil and 2/3 cups of the grated Parmesan. Set aside. Cook several noodles at a time, cooking for 2 minutes. Drain well. Coat the bottom of a 9x13 glass baking dish with olive oil. Line the bottom of the pan with noodles and cover with a layer of the mozzarella mixture. Repeat layers until all noodles and filling are used, ending with a layer of pasta. Sprinkle the top with the remaining 1/3 cup of Parmesan cheese, 1/4 cup of bread crumbs and a light drizzle of olive oil. Bake, uncovered for 20 minutes, until bubbly and top is golden. Allow to sit 10 minutes before serving. Makes 6 servings.
Basil Garlic Vinegar
wine or white vinegar
1 cup fresh basil
2 cloves garlic, peeled
optional: a sprig or two of lemon verbena or lemon balm
Rinse and dry basil thoroughly. Place herbs in a quart jar. Pour in vinegar and cap. Allow to sit for about a month before using, occasionally shaking. Then remove herbs and label. Use for dressing, marinades or sauces.
Basil Bean Dip
4 cloves garlic, peeled
1 19 oz. can white beans, drained and rinsed
1/4 cup olive oil
4 tsp. wine or herb vinegar
1/4 tsp. salt
1/8 tsp cayenne pepper
1/4 cup fresh basil, chopped
Blanch garlic for 2 minutes in boiling water. Cool. Mash garlic, beans, oil, vinegar, salt and pepper until smooth. Stir in fresh, chopped basil. Chill.
1/2 cup plain yogurt, light or regular
3 Tbsp. low-fat cottage cheese
2 Tbsp. finely-minced fresh basil
1 tsp. granulated sugar
1 Tbsp. herb vinegar
Salt and black pepper, to taste
Place all ingredients except salt and pepper into a blender and puree until smooth. Add salt and pepper to taste.
Fresh Green Beans and Basil
1 pound fresh green beans
1 tsp. herb vinegar
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon ground pepper
1/4 cup fresh basil, thinly sliced
Bring a large pot of salted water to a boil. Cook green beans for 5 to 6 minutes until just tender. Drain well. In the same pot over medium heat, melt the butter. Add green beans, herb vinegar, salt and pepper; stir to coat. Cook for 1 minute, then remove from heat. Toss with basil and serve immediately.
Bass With Basil
2 pounds striped bass filets
3 tablespoons olive oil
Juice of 1 lemon (fresh)
4-6 tablespoons butter
4 cloves garlic, finely chopped
2 tablespoons basil, finely chopped
Dash of cayenne pepper
Marinate the fish in the oil and lemon juice for at least 30 minutes before grilling. Grill for 10-15 minutes, turning once. The length of time depends upon the thickness of the fillet. Heat the butter in a saucepan and sautÃ© the garlic for about 3 minutes, stirring frequently on low heat. Do not let it brown. Add the basil and a dash of cayenne pepper. Remove from the heat. Drizzle the garlic butter over the top of the fish just before serving. NOTE: You can substitute orange roughy, snapper,halibut or seabass filets.
Image: courtesy of Wikimedia.org