Recipe List:
Basil Ice Cream (gf, vegetarian)
Basil Tomato Grilled Cheese (vegetarian)
Fresh Basil Beans (gf, vegan)
Fresh Basil Pesto (gf, vegetarian)
Italian Bread (vegetarian)
Tomato-Basil Jam (gf, vegan)
Fresh Basil Pesto
From Simply Recipes
Ingredients:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Directions:
1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Makes about 1 cup.
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Tomato-Basil Jam
From The Vegetable Dishes I Can’t Live Without by Mollie Katzen
This dish fits well anywhere you might serve tomato ketchup, yet more complex!
Ingredients:
2 pounds tomatoes (peeled and seeded, if ripe)
1/4 tsp salt
3-4 Tbsp honey
2 Tbsp balsamic vinegar
2 tsp cider vinegar
About 5 sprigs fresh basil
Directions:
Cut the tomatoes into small cubes and cook over medium heat. When they begin to boil, reduce heat and cook, uncovered, for 10 minutes. Add water if it seems dry. Stir in remaining ingredients and continue to cook uncovered over medium heat for another 35 minutes or until it has been reduced to approximately 1/3 its original volume. Discard the basil. Jam can be stored in a jar for several weeks in the refrigerator.
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Fresh Basil Beans
From The Kentucky Fresh Cookbook
Ingredients:
1 lb fresh green beans
2 Tbsp olive oil
2 cloves garlic, minced
2 Tbsp fresh chopped basil
1/4 tsp salt
1 large pinch crushed red pepper flakes
Directions:
Bring a large pot of water to a rolling boil. Drop in the beans and cook for about 5 minutes, until bright and crisp. The actual cooking time depends on the thickness and maturity of the bean. Drain and immediately plunge the beans in ice water. Drain again, and keep the beans cool or refrigerated. To reheat the beans, heat the olive oil in a large skillet over medium-high heat. Add the beans, toss, and cook until warm. Add the garlic, basil, salt, and red pepper flakes, stirring to cook the garlic and coat the beans.
Variations:
Gremolata Beans – substitute 1/4 cup chopped fresh parsley and 1 Tbsp fresh lemon zest for the basil.
Lemon Parmesan Beans – substitute 1 Tbsp lemon zest and juice of 1/2 lemon for the basil. Stir in 1/4 cup shredded Parmesan or Romano cheese just before serving.
Sesame Ginger Beans – substitute 1 tsp minced fresh ginger, 1 Tbsp reduced sodium soy sauce or tamari, 1 Tbsp dark sesame seed oil, juice of 1 lime, and 1 tsp sesame seeds for the olive oil, garlic, basil, and salt.
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Basil Tomato Grilled Cheese
Submitted by apprentice Cheryl Kastanowski
Ingredients:
8 slices Italian bread (3/4 inch thick)
8 slices part-skim mozzarella cheese
2 large plum tomatoes, sliced
2 tablespoons minced fresh basil
2 teaspoons balsamic vinegar
Salt and pepper to taste
1/4 cup olive oil
3 tablespoons grated Parmesan cheese
1/4 teaspoon garlic powder
Directions:
On four slices of bread, layer cheese and tomatoes; sprinkle with the
basil, vinegar, salt and pepper. Top with remaining bread.
In a small bowl, combine the oil, cheese and garlic powder; brush
over the outsides of each sandwich.
In a small skillet over medium heat, toast sandwiches until golden
brown on both sides and cheese is melted.
Yield: 4 servings.
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Basil Ice Cream
Surprise! Basil ice cream for the win this week!
Here is the recipe! https://www.simplejoy.com/easy-basil-ice-cream-no-machine-needed/
Ingredients:
1 cup cooled basil simple syrup
Basil Simple Syrup
1 cup water
1 cup sugar
1 cup fresh basil leaves, chopped
1 tub whipped topping
14 oz sweetened condensed milk
Instructions:
Simple syrup:
Combine the water and sugar and bring to a low boil while constantly stirring.
Once the sugar is completely dissolved, remove the pan from the heat and add the basil leaves.
Ice cream:
Combine all ingredients and freezer overnight. Serve with fresh berries. Yumm!
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Italian Bread
Ingredients:
3 cups (360 grams) all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 large egg
1/3 cup (66 grams) vegetable oil
1/3 cup (76 grams) milk
1 cup (113 grams) grated cheddar
3 cloves garlic, roughly chopped
1 pound (454 grams) fresh tomatoes
large handful of fresh basil and oregano
Instructions:
Preheat oven to 350 °F. Grease an 8.5 x 4.5-inch loaf pan.
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Stir in the egg, oil, and milk, followed by the grated cheese. The batter will be very thick.
Combine the chopped garlic, tomatoes, basil, and oregano in a food processor. Using a series of 10-15 one-second pulses, chop the tomatoes and garlic until no large pieces remain, but mixture is not completely smooth.
Fold the tomato and garlic mixture into the batter. Resulting batter will still be thick, but should be fully moist. If dry patches of flour remain, stir in an additional 2-3 tablespoons of milk. If batter is quite wet, stir in an additional 2-3 tablespoons of flour.
Pour (scoop) the batter into the prepared loaf pan. Bake 45-50 minutes, until a tester inserted into the center of the bread comes out clean.
Cool in pan for 10 minutes, then turn out onto a wire rack to continue cooling. Enjoy while still warm.
UK-CSA 