Recipes
Basil
Basil Info: It shouldn’t get too cold (or it'll turn black), so try to find the ‘warmest’ place in your fridge. For some that’s the door, for others that might be the produce drawer. In my own fridge, the back of the fridge tends to get coldest.... I’ve read recently that wrapping the basil bunch in a damp clean cloth (I used an old clean cloth napkin) and put that in the ‘vegetable crisper’. If you’re not sure about your fridge you can try keeping your basil as a flower bunch in a jar with water at the stems. Like flowers, give the stems a fresh cut before you put them in the water. Some people dry basil, which is simple to do by hanging it upside down, or even using the microwave. Dried basil is not nearly as flavorful as fresh, however.
Titles on this page, in order. Scroll down to find the recipe you're interested in:
Basil pesto, Basil-eggplant salad, Tomato-bread-basil salad, Tomato-Basil Sauce, Tomato Basil Tart, Roasted Garlic-Basil Sauce, Basil Cheesecake, Smashed Potatoes with Pesto, Ma's Green Beans, Basil Beer Bread
Basil pesto
Makes about 1 c
2 c fresh basil leaves
3 cloves garlic
2 Tbsp pine nuts or English walnuts
1/2 c olive oil
Salt, to taste
1/2 c freshly grated Parmesan cheese
Place basil, garlic, nuts, oil and salt in food processor or large mortar and pestle. Puree till smooth.
Stir in Parmesan.
Use to flavor soups,sandwiches. Add a little water, and stir into hot cooked pasta
Basil-eggplant salad
Makes 8 servings
3 medium eggplants, skin on, cut into chunks
1 c olive oil, divided
1 Tbsp salt
4 cloves garlic, minced
2 large onions, thinly sliced
Black pepper
1 c fresh basil leaves, coarsely chopped
Juice of 2 lemons
Place eggplant in foil-lined roasting pan. Toss with 1/2 c olive oil, salt, and garlic.
Bake 35 minutes at 400 degrees, or until eggplant is soft but not mushy. Cool 5 minutes on pan; transfer to large bowl.
Heat remaining olive oil in large skillet; add onions and cook, covered, over low heat until tender, about 15 minutes.
Add onions to eggplant. Season generously with pepper.
Add basil and lemon juice; toss. Serve at room temperature.
Tomato-bread-basil salad
4 c fresh diced tomatoes
3/4 c slivered red onion
1/2 c water
1/3 c each olive oil
1/3 c white wine vinegar
1 tsp black pepper
1 tsp salt
1 tsp sugar
1/2 c shredded fresh basil
6 c day-old dense, crusty bread in 1-inch cubes
Combine tomatoes, onions, water, oil, vinegar, pepper, salt, sugar and basil in a large bowl; let stand 10 minutes.
Add bread; toss well to coat. Note: Salad will hold several hours at room temperature.
Tomato basil sauce
Makes about 3 c
1 medium onion, minced
1/2 c dry white wine
Pinch red pepper flakes
3 medium fresh tomatoes, peeled, seeded and chopped
3 Tbsp butter (optional)
1 tsp sugar
1/2 tsp salt
1 tsp tomato paste
3/4 c fresh basil, chopped
Cook onion in wine over medium-low heat, until liquid is reduced to a few tablespoons.
Add pepper flakes, tomatoes, butter, sugar, salt and tomato paste. Simmer, stirring occasionally, about 15 minutes, until consistency of a chunky salsa.
Add basil; remove from heat. Serve over hot cooked pasta.
Tomato basil tart
Makes 6 servings
4 large tomatoes
1 1/2 tsp salt
1 9-inch pie shell, baked
1 c fresh basil leaves, washed and dried
2/3 c ricotta cheese
2 large eggs
1/4 lb mozzarella, grated
1/2 c grated Parmesan
Slice tomatoes. Place on sturdy paper towels, sprinkle with salt, and let sit for 1/2 hour.
Layer half the tomatoes inside pie shell.
Puree basil and ricotta in food processor or blender. Add the eggs, mozzarella and Parmesan. Blend.
Pour the basil-cheese mixture over the tomatoes in shell; place remaining tomatoes.
Bake 40-50 minutes at 350 degrees, or until golden.
Roasted Garlic-Basil Sauce
4 large garlic cloves
1 medium zucchini
3/4 cup packed fresh basil leaves
1/4 cup packed fresh flat-leafed parsley leaves
1/2 cup water
2 teaspoons fresh lemon juice
Preheat oven to 425°F. Wrap garlic cloves tightly in foil. Cut zucchini into 1/4-inch-thick slices and season with salt and pepper. Put foil-wrapped garlic and zucchini on a baking sheet and roast in middle of oven until garlic is tender and zucchini is pale golden, about 15 minutes. Unwrap garlic and cool. Have ready a bowl of ice water. In a saucepan of boiling water blanch basil and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water to stop cooking and drain in sieve. Sauce ingredients may be prepared up to this point 1 day ahead and kept separately, covered and chilled. In a blender blend garlic, zucchini, herbs, water, and lemon juice until smooth, about 1 minute, and season with salt and pepper.
Basil Cheesecake
2 large eggs
1 cup sour cream
3/4 cup sugar
1 cup basil leaves, de-stemmed
2 Tablespoons cornstarch
2 Tablespoons lemon juice
1 teaspoon vanilla
2 pounds cream cheese, at room temperature
2 Tablespoons butter, softened
1 cup crushed graham crackers or vanilla wafers
Preheat oven to 450 degrees. In food processor or mixer, lightly beat eggs. Add sour cream, sugar, basil, cornstarch, lemon juice, and vanilla. Process until smooth. Add cream cheese, 1/2 pound at a time, and process to incorporate. Spread softened butter on bottom and halfway up sides of a 9- or 10-inch springform pan. Cover buttered area with cookie crumbs, pressing to be sure they stick. Pour in cheesecake batter and bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Run a knife around edges of cake as soon as it comes out of oven. Cool on wire rack 5 minutes then remove the side of pan. Finish cooling. Cut with dental floss into thin wedges. Ten servings.
Smashed Potatoes with Pesto
Boil in salted water to cover until very tender:
3 lbs. potatoes
Drain well and return to the pan. Place back on the burner and shake to dry the potatoes. Peel all or half of the potatoes, then smash with a large spoon or fork, blending in:
1/2 cup milk
1 tbsp. butter
Add: 1/2 cup pesto sauce
salt and pepper, to taste
Serve hot. The potatoes can be placed in an oiled baking dish and reheated in a 375 degree oven just before serving.
Ma's Green Beans
1 lb. green beans, trimmed and cut in 3" lengths
2 tbsp. butter or olive oil
1 cup onions, coarsely chopped
1 cup celery, coarsely chopped
1 cup water
2 tbsp. basil, finely chopped
Saute onions and celery in butter or olive oil until tender (approx 5 min).
Add beans and water; cover (you could add less water, or none, but this method calls for close monitoring).
Add basil as it finishes cooking.
Basil Beer Bread
Olive oil for the baking sheet
3 1/4 cups all-purpose flour
1 1/4-ounce package active dry yeast
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3/4 cup (3 ounces) grated Parmesan
1 12-ounce bottle beer, preferably ale
Flour for the work surface
1 cup chopped or torn fresh basil
Heat oven to 400° F. Oil a baking sheet.
In the bowl of a standing mixer on low, or in a large bowl using a spoon, combine the flour, yeast, salt, pepper, and Parmesan.
Add the beer and mix just until the dough comes together. Turn the dough onto a lightly floured surface. Sprinkle with the basil and knead gently just until incorporated.
Shape the dough into a round loaf and transfer to the prepared sheet. Bake until the loaf is lightly browned and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Turn the loaf onto a wire rack. Let cool for at least 10 minutes before slicing.
Tip: This dense, hearty bread is best when it's thickly sliced and served with a plate of fresh tomatoes or a bowl of summer minestrone. You can also toast it and drizzle it with olive oil. Yield: Makes 1 loaf