whats a good recipe that has basil in it???

Question

or parsley or chives i have a fresh garden.

Answer 1

I saw a recipe for Basil Gelato at www.peskyapostrophe.com and it looked good.
If I have some fresh basil I would try it.
But the pesto sounds good too.

Answer 2

I add basil to almost every Italian dish I make. Chives are wonderful on loaded baked potatoes. Parsley tastes good in salads.

Answer 3

Is there a BAD recipe with basil??
something real quick, light and cool--caprese salad--basically, chop up some tomatoes (pref Roma), fresh mozzerella (moist, not block), and put em in a bowl with salt, pepper, olive oil, and fresh basil.

parsley and chives--try with new potatoes (I don't even like potatoes, and I love this...especially with garlic, too), or any stew,

any of the above can be chopped up in salad

parsley can be great in salsas (as can chives), try in mango chutney

rotisserie meats

aw my, I'm gettin hungry.

Those are three great, flavorful, nutritious, and flexible herbs you got there. have a blast!

Answer 4

Basil Goat Cheese Pizza:
INGREDIENTS:
1 (1 pound) loaf frozen white bread dough, thawed
1 tablespoon olive oil
salt to taste
1/2 teaspoon ground black pepper
1 sprig fresh basil, chopped
1 1/2 teaspoons minced fresh rosemary
3/4 cup Italian tomato sauce
4 ounces crumbled goat cheese
2 sprigs fresh basil, chopped

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DIRECTIONS:
Allow dough to rise in a covered bowl until doubled in bulk.
Preheat oven to 425 degrees F (220 degrees C).
Roll the dough on a floured surface into a 15-inch circle. Roll the edges towards the center to form a crust, leaving a 12-inch circle. Brush the entire crust generously with olive oil, and sprinkle with salt, pepper, 1 sprig of chopped basil, and rosemary. Bake in preheated oven until the crust begins to turn golden, 8 to 10 minutes.
Spread the crust with tomato sauce. Sprinkle with 2 sprigs of chopped basil and goat cheese. Bake in preheated oven until the crust is brown, and the pizza has heated through, about 8 more minutes.

Answer 5

I have an awesome recipe from cooks.com for Brushetta con pomodori, it's an italian bread topper recipe. It uses alot of fresh basil, tomatoes, garlic, olive oil and balsamic vigarette. I usually WILL NOT eat tomatoes fresh out of the garden but this recipe is the only one I will eat. You can't go wrong w/ this recipe unless of course you don't like italian/garlic. :)

Answer 6

CRAB CAKES WITH BASIL MAYONNAISE

Crab Cakes:

2 tablespoons olive oil
2 stalks celery stalks, very finely chopped
2/3 cup finely chopped onion
1 pound lump crabmeat (picked over - no shells)
2 2/3 cups bread crumbs dry white bread crumbs
1/4 cup chopped fresh chives
2 tablespoons chopped fresh parsley
6 tablespoons all-purpose flour
3 large eggs

Heat 2 tbsp olive oil in heavy large skillet over medium heat. Add celery and onion; sauté until tender, about 5 minutes.
Transfer to large bowl. Stir in crabmeat, 2/3 cup bread crumbs, chopped chives, parsley and reserved 1/2 cup of mayonnaise.

Season mixture to taste with salt and pepper. Mix very gently so not to crush all the crab meat - you want nice & chunky.

Using scant 1/3 cup mixture for each cake, form into twelve 2 1/2 inch diameter cakes. Arrange cakes on baking sheet. Chill for at least one good hour.

NOTE: the crab cakes (up to this point) and the mayonnaise can all be made up to one day ahead.

Place flour in small bowl. Whisk eggs to blend in another small bowl. Place remaining 2 cups bread crumbs in medium bowl. Coat each crab cake with flour. Dip into beaten egg, then into bread crumbs, coating completely.

Heat 1 tbsp vegetable oil in large skillet over medium heat.

Editor's Note: Be sure the oil and skillet are hot when you add the crab cakes or food may stick. Avoid the temptation to flip too soon, before they have a chance to set somewhat and obtain some structure.

Add crab cakes in batches: cook until golden brown and heated through, adding more oil as necessary, about 5 minutes per side.

Serve the crab cakes with the basil mayonnaise. (See below).


Mayonnaise:

20 whole fresh basil leaves
1 1/2 cups real mayonnaise
2 teaspoons Dijon mustard

Blanch basil leaves in saucepan of boiling water for 30 seconds and drain.
Transfer leaves to medium bowl filled with ice water to cool. Drain and pat the leaves dry.

Finely chop basil. Mix mayonnaise, mustard, lemon juice and cayenne in medium bowl. Set aside 1/2 cup for the crab cakes. Mix basil into remaining mayonnaise.

Answer 7

White Bean and Tuna Salad

2 (6-ounce) cans dark meat tuna, packed in olive oil
2 (15-ounce) cans cannelini white beans, drained and rinsed
1/3 cup small capers, nonpareil in brine, drained and rinsed
6 tablespoons red wine vinegar
Sea salt and fresh ground black pepper
1 medium red onion, thinly sliced
1 1/2 cups cherry tomatoes
2 cups fresh arugula
6 fresh basil leaves

In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers.

Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.

Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.

Pesto Sauce

1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Yield: 4 cups

Answer 8

Make pesto: basil, 2 garlic cloves, olive oil, pine nuts, Parmesan and mix in a blender. Add salt and pepper to taste. You can put it on pasta, make pizza, whatever I had some yesterday.

Answer 9

Brashitta, or a nice tomato and Basil sauce. Cooks.com

Answer 10

Try Culinary Chef at http://www.culinarychef.com for recipes and special occasion menus.