Recipe List:
Fresh Basil Pesto
Tomato-Basil Jam
Fresh Basil Beans
Basil Tomato Grilled Cheese


Fresh Basil Pesto

From Simply Recipes

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

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.

Return to Top


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!

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

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.

Return to Top


Fresh Basil Beans

From The Kentucky Fresh Cookbook

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

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.

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.

Return to Top


Basil Tomato Grilled Cheese

Submitted by apprentice Cheryl Kastanowski

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

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.

Return to Top


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s