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Question by Midian: What are some good recipes to do with basil?
I just harvested a whole lot of basil! I love basil and I would love to get some more recipes that i can use a whole lot of basil with. I love any kind of meat, and tomatoes, so if you have a really good meal that i can put basil in it I would love to have it! Thanks!
Best answer:
Answer by Osim
Lots will say make pesto, which is super obvious. I like to put basil, salt and pepper on tomato slices, really good! Sometimes that on a sandwich with mayo.
What do you think? Answer below!
ekkuva oil pattadu ani… oka half ltr oil posaru… ante ekkuva oil
kavalsina curry ante… oil lo munigi telalemo… lol…
My mom used to make basil butter. You take butter (or margarine) and let it melt (or microwave it until it is melty). It doesn’t have to be totally liquid, just melted enough to stir. You crush up your basil into small pieces and put it in the butter. You can stir by hand or use your food processor or mixer. Just mix it very well. Then put it back in the fridge. I’d leave it in there 24 hours to let the flavor spread through the whole thing.
When you are ready to serve it, get it out of the fridge to let it soften. Get those big sesame sticks (kind of like pretzel sticks, but they have sesame seeds) and dip them into the basil butter.
It is so good! 
Good luck!
Pesto could even make an old tennis shoe taste great. I like it simply chopped up with tomatoes and olive oil on a slice of sourdough
Here, go to this website, and prepare for a mouth orgasm.
http://whatscookingamerica.net/Pasta_Rice_Main/BasilPasta.htm
Two tomatoes diced
Blue cheese or feta cheese crumbles
10-12 basil leaves cut into strips
olive oil
balsamic vinegar
Toss first 3 ingredients together. Mix oil and vineger together and pour as much or as little on the tomato salad.
basil is good on pasta.
you can make pesto, here is a recipe:
http://www.dianaskitchen.com/page/sauce/pesto.htm
its very healthy
or, you can chop the basil and cut fresh tomatoes into little cubes, mix them together put it on pasta and eat it with parmesan, its really good!
Fettucinne with Asparagus, Proscuitto and Fresh Basil
1 lb. of Fettucinne
1 Bunch of Fresh Asparagus
6 Slices of Proscuitto (Thick cut and sliced in thin slivers)
3 Cloves of Garlic (diced)
20 Leaves of Fresh Basil (Chopped)
1/2 C. Olive Oil
Grated Parmesan Cheese
Heat water for fettucinne and cook according to package instructions. While fettucinne is cooking:
Snap off the lower end of asparagus and discard. Place asparagus spears in boiling water and cook until they just begin to bend. Remove from pot and run in cold water to stop cooking process. Cut in 1/2 inch pieces.
Heat Olive oil in skillet and add garlic. Cook until slightly golden and then add Proscuitto, Asparagus and Basil. Cook until proscuitto is slightly crisp and asparagus is hot.
Pour over drained fettucinne and top with grated parmesan cheese. Mmmmm!
I love to put fresh basil leaves on homemade pizza. Over the sauce and under the cheese….OH SO TASTY.
Whole leaves with fresh tomatoes and sliced red onions with Italian dressing….so so good.
The best is: since you have so much make pesto.
1 1/2 cups basil
2-5 garlic cloves
1/4 cup pine nuts
1/4 cup grated Parmesan cheese
1/8 cup lemon juice
1/8 cup olive oil
1. Mix everything together in food processor except the oil and lemon.
2. Once everything is mixed well, drizzle with lemon and oil.
3. Mix until well blended.
4. Serve on pasta or just about anything that needs a pick me up. Ifs too thick add some pasta water or chicken broth to the dish.
5. Will keep in refrigerator for 2-3 days.
6. But the secret here is too freeze it. Keeps for a year.
Freeze in ice cube trays. When frozen put cubes into zip lock bags and use all winter. I can never has enough in the freezer.
When I make spaghetti sauce I add i cube of pesto per can of tomatoes. What a taste.
Basil goes well with any kind of tomato dish.
Everything from Bruschetta to Spaghetti sauces.
Eggplant Parmesan.
2 medium eggplants peeled & sliced 1/2″ thick,
2 (7 1/2oz) cans tomato sauce,
1 tsp (or more) Basil & Oregano,
1/2 tsp sugar,
2 cups grated mozzarella cheese,
1/2 cup grated parmesan cheese.
Place eggplant in large colander, sprinkle with salt.
Let drain for 20 minutes, rinse well & pat dry.
Arrange 1/2 of eggplant on broiler pan.
Broil for 5 minutes per side until browned.
Repeat with remainder of eggplant.
Combine next 4 ingredients, (sauce & spices).
Spread 1/4 cup of sauce in bottom of ungreased 2 qt casserole.
Layer with 1/2 of eggplant, top with 2/3 cup of sauce.
Sprinkle 1/2 of mozzarella & parmesan cheeses over top.
Repeat layers with remaining eggplant, sauce & cheeses.
Cover & bake at 400F for 35-40 minutes until tender.
Remove cover & bake 5 minutes more until golden.
Serves 6, 221 calories per serving.
Eggplant and Basil Lasagna….. Spread some pasta sauce in bottom of 9X13 baking dish, layer sliced eggplant, sauce, cheese (your choice…cheddar, mozz. or the traditional lasagne mixture of ricotta, parmesan and mozz.) and a whole bunch of basil leaves. Do two to three layers ending with sauce and cheese. Bake until bubbly. Parboil the sliced eggplant so it bakes up nicely. YUM!
I was in the same spot but didn’t want to cook. I found out that you can take the basil leaves and put them in water and freeze them, like little popsicles! Then when it comes time to make a dish that calls for basil (like a soup or marinara sauce), you just drop a “popsicle” in and the basil is just as tasty as it would be fresh. Good luck.
This is a good one too, Take a chicken breast and stuff it with some fresh basil leaves, roasted red peppers, smoked mozzarella cheese and then either bake or grill, them. Basil is also nice on pizza, this one may sound weird but I used to make them all the time at work for customers, roll out the pizza dough and then brush it with olive oil, then top it with cheese, and then put artichoke hearts, pineapple, blue cheese, and then add some bail for the last minute or so of bake time. Again, sounds bad, but tastes great.
Here are some family favourites…..
CHICKEN BASIL
Serves 4
4 skinless chicken breasts (of approx. equal size)
4 slices white bread
3 rashers middle bacon
Fresh basil
Pre-heat oven to 180°c
Cut crusts off bread and blend in a blender to make fresh breadcrumbs. (It is not advised to used packaged breadcrumbs for this recipe as they are too dry) Place in a bowl
Chop the bacon really fine and add to the breadcrumbs. Finely chop the basil and also add to the breadcrumbs. Combine well.
Place chicken breasts in a slightly greased oven dish and top with the mixture.
Place in the oven with a bowl of water underneath the tray of chicken. This will help keep the chicken moist and succulent. (make sure the bowl is ovenproof)
Bake for about 20-30 minutes depending on the size of the chicken breasts.
Serve with Potato Bake (see recipe below), steamed snow peas, broccoli and honey sesame carrots.
Steam the snow peas for about 2 minutes and the broccoli for 3 at the most. This will ensure that they stay green and crunchy., retaining their nutrients.
I would recommend a nice crisp Sauvignon Blanc with this dish.
POTATO BAKE
5 large potatoes peeled and thinly sliced
1 large onion peeled and thinly sliced into rings
Salt and pepper
Cream
Butter
Sharp cheddar cheese, grated or shredded (depending on what you call it!!!)
Lightly grease the bottom of a medium oven dish. Place a layer of potato in the bottom of the dish. Then sprinkle some of the onion rings over the top of the first layer of potato. Season with a little salt and pepper. Repeat these layers until all the ingredients have been used finishing with a layer of potato, making sure no onion is visible.
Randomly dollop bits of butter over the surface and drizzle with a little cream. Sprinkle the cheese over the entire surface and bake in a moderately hot oven for approximately 45 minutes or until potatoes are soft when tested with a knife.
HONEY SESAME CARROTS
Baby or Dutch carrots peeled and cut julienne style (matchsticks in laymen’s!!)
Honey
Sesame seeds
Steam carrots for about 2 minutes then toss in a warm pan with a little olive oil. Add the honey and allow this to melt and heat through. Sprinkle over the sesame seeds and serve immediately.
CREAMY TOMATO POLLO FUNGHI
Serves 4 – 6
500 gm fresh fettuccine cooked according to packet directions (if you don’t have fettuccine try angel hair or penne)
1 tblsp olive oil
3 skinless chicken breasts diced
1 medium Spanish onion finely diced
2 cloves crushed garlic
Fresh basil to desired taste
6 rashers middle bacon
2 cups button mushrooms sliced
2 tins crushed Roma tomatoes
200-300 ml cream (depending on how saucy you want it)
Salt and pepper to taste
Shredded fresh Parmesan cheese
Heat oil in a large pan and add garlic, herbs and onion and cook on medium-high heat until onion has sweated and garlic and herbs are fragrant. Add chicken and lightly brown.
Add the bacon and mushrooms and cook well. Add tomatoes and heat through. Reduce heat and add cream, heat through at a simmer for about 7-8 minutes until the cream has thickened. Make sure you taste all the time. Add salt and pepper to taste
Serve over the drained pasta and sprinkle with fresh shaved parmesan cheese. Fresh crusty bread would be a lovely addition to this meal also.
I would suggest a Semillon or a moselle with this dish. If you want a nice dry white would also be good.
Hope you like these!
Have a great day/night and enjoy!!!
I LOVE basil too
xx K