ixing bowl.
Put the basil vinegar, water and salt in a
To Make Thai Basil-Infused Vinegar:
Place fresh Thai Basil and place it
tir-fry. Add in the basil leaves and do a few
Score the tomatoes crosswise at each end and place in a bowl. Pour boiling water over the tomatoes, drain and place them in a bowl of cold water. Peel the tomato skins, cut the tomatoes in half and remove the seeds. Finely dice the tomato flesh.
Mix the tomatoes, chopped shallots, basil, vinegar and olive oil. Season with salt and pepper to taste.
Cook the peppers in boiling water for 10 mins. Drain and allow to cool.
Wrap each pepper piece around a stick of cheese and a sprig of thyme, and secure with a cocktail stick. Heat 2 tbsp oil in a frying pan and saute the pepper wraps until browned. Season with salt and black pepper.
In a bowl, mix the basil, vinegar and 3 tbsp oil. Season with salt, black pepper and a pinch of sugar. Drizzle over the pepper wraps and arrange on plates. Garnish with herbs and serve with bread sticks.
Peel and seed cucumbers; halve lengthwise, and slice thin.
Combine strawberries, basil, vinegar, and sugar. Toss to coat and chill for 1 hour.
Combine cucumbers and lemon juice; toss to coat.
After chilling, add cucumber mixture, salt, and pepper to strawberry mixture. Gently toss to combine, and serve immediately.
In a small pan bring water and basil leaves to boil.
Lower the heat and allow to brew for 3-4 minutes.
Now add the tea leaves or tea bags and sugar to your taste and bring to a boil.
Turn off the heat and strain the tea into cups and add milk as per your taste.
Opal basil will make a wonderful herb vinegar, imparting both its flavor and color to the vinegar.
Start with a dry, clean bottle.
Pack several sprigs of opal basil to make 2 cups.
Place into bottle.
Fill basil-packed bottle to within one inch of top of bottle with a quality white wine or cider vinegar.
Let stand in dark place about three weeks.
Wash and pat dry the basil.
Fill a wide-mouthed jar with the herbs.
Add the vinegar to the jar.
Cap jar and place in a warm spot out of direct light for at least 2 weeks.
When the desired strength is reached, line a funnel with a coffee filter and pour the finished vinegar through the funnel into a pretty and appropriate bottle.
In a blender, combine the basil, vinegar, and Parmesan cheese until the basil is pureed.
With the motor running, pour the oil through the opening and blend until smooth.
Season with salt and pepper to taste, pour into a small bowl, and set aside. Whisk before using.
rap and refrigerate.).
For Basil Pesto:
In a blender
Combine the tomatoes, oil, basil, vinegar and salt in a large bowl.
Cook the pasta in plenty of boiling salted water until firm to the bite, about 10 minutes; drain.
Combine the pasta, tomato mixture, cucumber, red onion and red peppers; toss to blend. Serve at room temperature.
Bring broth to a boil.
Add tortellini and cook 6 minutes or until tender.
Stir in beans and tomato.
Reduce heat and simmer 5 minutes.
Remove from heat, stir in basil, vinegar and salt.
Ladle soup into individual bowls and sprinkle evenly with cheese and ground black pepper.
Yield:
7 cups (185 calories/cup).
In small bowl, combine olive oil and garlic; let stand 15 minutes.
In medium bowl, combine tomatoes, onion, basil, vinegar, salt, pepper and 2 tablespoons garlic oil.
Stir gently to mix. Let stand 15 to 30 minutes, allowing flavors to blend.
In a saucepan, combine the tomatoes, basil, vinegar, olive oil, mustard and salt and pepper.
Heat thoroughly bring to a simmer.
Immediately remove from heat.
Slice the avocados and place on the soft lettuce on individual salad plates.
spoon on the warm vinaigrette and serve immediately.
Toss lettuce and basil leaves together in salad bowl.
Mound gently.
Arrange remaining ingredients attractively on lettuce with anchovies crossed on top.
(Can be prepared to this point several hours in advance, wrapped airtight and refrigerated.) Garnish with basil leaves.
Serve vinaigrette on the side.
Makes 2 main course servings.
Pesto Directions:
Put basil leaves and garlic in bowl
Prepare Basil Mayonnaise.
Cover and set aside.
Mix 1 tablespoon olive oil and garlic in a large microwave-safe bowl; heat on high until fragrant, about 45 seconds. Add chicken broth and heat on high until simmering, about 4 minutes. Gradually stir in couscous. Cover and let stand until liquid is absorbed, about 5 minutes. Fluff couscous with a fork.
Stir tomato, basil, vinegar, salt, and black pepper into couscous; drizzle with remaining 1 tablespoon olive oil and sprinkle with feta cheese.
In a blender or food processor, combine tomatoes, basil, vinegar and garlic salt. Puree until smooth. Transfer to a serving dish and stir in broth and olive oil. Chill in refrigerator until cold.