|
|
Post by anonrefugee on Aug 3, 2014 3:29:51 GMT
For a favorite? I thought they are all similar but the one I made today isn't cutting it.
I've got bushels of basil sprouting in this heat - open to any and all recipes. TFIA!
|
|
|
|
Post by AussieMeg on Aug 3, 2014 3:35:00 GMT
The first one that comes to mind is a pasta dish that DD makes. It's pretty simple. She mixes basil pesto with cream and shredded chicken then serves it over pasta. It's such a yummy easy dish to make at the last minute.
|
|
|
|
Post by AussieMeg on Aug 3, 2014 3:40:33 GMT
I have made these before and they were really yummy: Cheese & Basil Pull apart Scrolls
I have also made a vegetable lasagne with basil pesto before. I can't remember what recipe I used which is a shame, because it was so yummy! |
|
|
|
Post by doesitmatter on Aug 3, 2014 3:44:52 GMT
Glad you asked - my basil is growing like crazy so I'll welcome any recipes that use tons of basil!
|
|
|
|
Post by shevy on Aug 3, 2014 3:47:53 GMT
1/2 cup toasted pine nuts
4 cloves garlic
4 cups basil leaves
3/4 cup grated parm
Salt/pepper
I put that in my food processor and drizzle in 1/2 - 3/4 cup good olive oil. Just until it comes together, but not really oily.
I store in a clean canning jar in my fridge for 2 weeks. Or I put it in ice cube trays and freeze. Then I pop the cubes into a bag to store in the freezer.
|
|
|
|
Post by anniefb on Aug 3, 2014 6:00:32 GMT
I make Jamie Oliver's pesto recipe and just love it:
½ clove garlic, chopped
sea salt
freshly ground black pepper
3 good handfuls fresh basil, leaves picked and chopped
1 handful pine nuts, very lightly toasted
1 good handful Parmesan cheese, freshly grated
extra virgin olive oil
Pound the garlic with a little pinch of salt and the basil leaves in a pestle and mortar, or pulse in a food processor. Add the pine nuts to the mixture and pound/pulse again. Turn out into a bowl and add half the Parmesan. Stir gently and add just enough olive oil to bind the sauce and get it to an oozy consistency.
Season to taste, then add most of the remaining cheese. Pour in some more oil and taste again. Keep adding a bit more cheese or oil until you are happy with the taste and consistency.
|
|
|
|
Post by anonrefugee on Aug 23, 2014 13:06:14 GMT
Thanks for recipes, We went out of town and I've only been using it for garnish. Time to do a severe cutback again. I know it's early to put I. Freezer, but after I make pesto in going to start stockpiling leaves.
The rolls look amazing! Kids have been asking me to bake bread- need to get organized and make these.
|
|
scraptag
Full Member
Posts: 243
Location: Pacific Northwest
Jun 28, 2014 23:03:10 GMT
|
Post by scraptag on Aug 23, 2014 13:36:48 GMT
Here's one that I posted on the recipe page.
2 cups of basil
1/4 cup Parmesan cheese
3 fresh garlic cloves or 1 tablespoon of minced garlic
1/4 cup of olive oil
1/4 cup of pine nuts
Chop pine nuts, olive oil and garlic in food processor.
Add basil leaves to form a paste.
Add cheese (do not add cheese if you are going to freeze)
Add salt and pepper to taste.
Add lemon juice.
We had it on grilled turkey sandwiches. So good!
|
|
|
|
Post by pivibird on Aug 23, 2014 14:12:59 GMT
I like Ina Garten's Pesto recipe. |
|
|
|
Post by Aheartfeltcard on Aug 23, 2014 14:56:43 GMT
Here's one that I posted on the recipe page. 2 cups of basil 1/4 cup Parmesan cheese 3 fresh garlic cloves or 1 tablespoon of minced garlic 1/4 cup of olive oil 1/4 cup of pine nuts Chop pine nuts, olive oil and garlic in food processor. Add basil leaves to form a paste. Add cheese (do not add cheese if you are going to freeze) Add salt and pepper to taste. Add lemon juice. We had it on grilled turkey sandwiches. So good! I use this one minus pine nuts. |
|
[/URL]