b>basil, bay leaf, mixed herbs, salt and pepper and sugar (this recipe
Fresh frozen tomatoes: pick juicy tomatoes,
ill translucent, then add the fresh basil and turn down the heat
alt. (if you're using dried basil add it along with the
Put the basil, garlic, pine nuts, and salt in a food processor or blender and puree until smooth. Drizzle olive oil. Taste and add more salt if needed.
If freezing: line ice cube trays with plastic wrap. Scoop pesto into trays using 1-2 tablespoons of pesto per \"cube.\" Freeze. Put in ziplock after solid. To use: Thaw and add cheese.
If using fresh: Add the cheese and process a few seconds until just incorporated.
Enough pesto for a pound of pasta and recommended it tossed with linguine, capellini or meat or cheese tortellini.
For the vinaigrette, mix together the olive oil, lemon juice, lemon zest, fresh basil and salt.
Slice the zucchini into large rounds.
Warm a 10-inch skillet (Whole Foods suggests cast iron) until very hot.
Place the zucchini in pan and sear over high heat, until blackened, 2-3 minutes.
Flip onto other side and sear additional 2-3 minutes, until both sides are blackened.
Place zucchini on a large platter. Spoon vinaigrette over zucchini. Serve warm.
lightly then stir in the fresh basil.
Cut baguette into 1
nd layer on slices of FRESH MOZZARELLA all over the chicken
rom grill.
Fresh Basil Sauce:.
place the basil leaves in a
Fill a large bowl with ice water.
Set aside.
Boil the corn in a large pot of salted water for 3-5 minutes, just until it loses its' starchiness.
Drain corn and prevent further cooking by plunging into the bowl of ice water.
When corn has cooled, cut the kernels off the cob.
Toss the cut corn with the onions, vinegar, olive oil, salt and pepper.
Add the fresh basil just before serving.
Serve cold or at room temperature.
Combine first 9 ingredients; shape into 4 patties.
Place on grill and close lid. Grill over medium-high heat 7-8 minutes on each side or until desired level of doneness.
Top patties with cheese and grill 1 more minute or till cheese melts. Place muffins on grill, cut sides down, and grill 1 minute or until lightly toasted.
Top each burger with 2 Tbsp pasta sauce and a sprig of fresh basil.
hen mince together with the fresh basil leaves. Put in a jar
Heat skillet over medium heat.
Meanwhile, spread cheese wedge onto tortilla.
Next layer turkey, roma tomato slices, fresh basil and fresh ground pepper.
Spray skillet with cooking spray and place tortilla on skillet.
Heat until turkey feels warm to the touch - careful not to let the tortilla get too dark.
Roll up and serve!
alt and Pepper. Stir in fresh basil, serve immediately.
Just before serving, toss the fresh basil with the tortellini-tomato mixture
Preheat oven to 425 degrees.
Roll out dough. Coat pizza pan with the olive oil and spread out rolled dough evenly to all edges of pan. Sprinkle with grated parmesan cheese. Top with sliced provolone then place tomatoes on top of cheese. Season with salt, pepper, & garlic powder to taste then sprinkle the fresh basil evenly all over pizza.
Bake for 12-18 minutes or until crust just golden brown. Slice & serve.
Place first 7 ingredients into food processor and blend until smooth, adding olive oil and/or liquid from the chickpeas to obtain desired consistency, about 2 to 3 minutes, scraping sides occasionally.
Add fresh basil leaves and blend until they are incorporated well, about 2 minutes, adding liquid as needed.
Store covered in the refrigerator. The longer this sits the more the flavors blend.
ortilla. Add a layer of fresh basil, then a layer of tomatoes
Mix garlic, ranch, and cayenne pepper together. Then spread it over the pizza crust leaving about 1 inch border of crust.
Cover the pizza with mozzerella cheese. Then sprinkle the fresh basil leaves over the top.
Bake at 350 F for approximately 15-25 minutes. Generally it takes about this long but the time can vary depending on the pizza crust being used.
nces thinly sliced fresh mushrooms, 2/3 cup minced fresh basil leaves (reserving