Basil recipes other than pesto..
I've recently become somewhat enamored with basil. I love adding it to things, mixing it into cottage cheese with some fire roasted tomatoes, putting it on cheeseburgers, adding it to sandwiches, etc.. I have a big basil plant growing and I'd love some new recipes to use it in. The problem is, for the most part, I search "basil recipes" and either thai basil recipes come up, or just pesto. Can any one offer up some new recipes for me?
Italians make liqueurs with all sorts of aromatic fruits and berries. My bro-in-law gave me a recipe book that even calls for cutting young pine cones in half and infusing them in alcohol.
Ok, so you put 40 basil leaves and 2 cups of grain alcohol (Everclear if you can get it, or Vodka) in a jar or container with a tight lid. Store it in a dark place for 4 weeks. Shake it every now and then. Then strain the basil leaves out of the alcohol and mix the (now green) alcohol with 2 cups of simple syrup (2 cups sugar/1 cup water) and pour it into a pretty bottle. A dash of this is really good in lemonade.
you could do a baked stuffed tomato, using some chopped basil and a grain or wild rice or quinoa type product, with maybe some pork sausage in there, too.
it is good to make a salsa type topping for garlic bread or bruschetta.
it would be good in stir frying some ground pork
i googled "italian basil" and got plenty of links. this one for chicken with basil and prosciutto was near the top. http://www.foodandwine.com/recipes/it...
Finely chopped and added to the batter for a cheese omelet (any kind of cheese) and top with a sprinkle of Parmesan.
Finely chopped and mixed into olive oil with some minced garlic (allow to rest in refrigerator for a couple of days) then toss with boiled spaghetti. Simple dish; very satisfying.
Add it to bread dough for a basil herb bread or use it similarly in dinner rolls.
Blend with goat cheese and use as filling for dinner crepes. (You could also use a ricotta here)
Rough chop basil, toss with equal parts soy sauce, rice wine vinegar and sesame oil, and then add some salt, pepper and diced garlic. Toss and refrigerate overnight.
Goes great as a topping / sauce for things like pork loin, tuna, chicken, crostini, or even just as a spread for an Italian sub.