Basil Recipes

 Basil Lemonade

1/2 cup rinsed, lightly packed fresh basil leaves

3 Tablespoons sugar

4 cups water

1/2 cup freshly squeezed lemon juice

In a 1 1/2 to 2-quart measure or bowl, combine 1/2 cup rinsed, lightly packed fresh basil leaves and 3 T. sugar. With a wooden spoon, crush leaves with sugar until thoroughly bruised. Add 4 cups water and 1/2 cup freshly squeezed lemon juice. Stir until sugar is dissolved, l to 2 minutes. Taste and add more sugar if desired. Pour through fine strainer into ice-filled glasses. Garnish with springs of fresh basil.

You can make the lemonade up to a day ahead; cover and chill.

Makes: 4 1/2 cups, about 4 servings.

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Nancy's Favorite Pasta

Penne pasta for two, cooked and drained.

Parmesan cheese

1/4 cup finely minced fresh basil

Garlic salt and black pepper to taste

Olive oil

Easy and quick!

Mince the herbs while the pasta's cooking

and you are halfway there!

Cook pasta, arrange on a plate and

top with Parmesan cheese, your choice of basil,

(Lemon is a favorite, but Purple Opal and Italian

combined together is very appealing to the

palate, as well as the eye).

Sprinkle on garlic salt and black pepper and

drizzle with olive oil (Spanish oil is wonderful).

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 Lemon Basil Herbed Rice

2 tablespoons of butter

3 tablespoons finely chopped onions

1 cup uncooked rice

1/4 cup chopped lemon basil

1 small bay leaf

1 tablespoon chopped parsley

Several drops of Tabasco sauce

2 1/2 cups chicken stock

Salt and white pepper to taste.

Serves 6-8

Preheat oven to 400 degrees.

Melt the butter in and oven proof saucepan. Add the onion and cook until it is softened.

Add the rice and cook, stirring over medium heat for 3 minutes.

Add lemon basil, the bay leaf, parsley, Tabasco and stock.

Bring to a boil, cover tightly and transfer to the oven.

Bake 25-30 minutes or until rice is tender. Add salt and white pepper to taste.

With a fork, fluff rice and serve. Enjoy!

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 Fresh Fruits With Lemon Basil Dressing

Grapefruit sections

Orange sections

Strawberries

Kiwis, peeled and sliced

Avocado, peeled and sliced

Prepare fruits and arrange on individual plates or a platter. Refrigerate.

Dressing:

2 tablespoons fresh lemon basil leaves, chopped

Juice of 1/2 orange

Juice of 1/2 lemon

Juice of 1/2 lime

1 cup yogurt or sour cream

1 - 2 oz. honey

In a blender or food processor, place the lemon basil leaves with the citrus juices.

Process until pureed. Add yogurt or sour cream and honey.

Taste and correct seasoning with more citrus juice and or honey.

Spoon dressing over fruits and serve.

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 Pesto

1 cup basil leaves

1/6 to 1/4 cup olive oil

1/4 cup grated parmesan cheese

2 cloves garlic

1/4 cup pine nuts or walnuts (optional)

Salt to taste

Makes about 4 tablespoons.

In a blender, combine oil, cheese, and garlic together.

Add nuts if desired.

Then add individual basil leaves until the mixture is the consistency of a paste.

Add salt to taste.

*Low Fat Version*

Use lemon juice instead of oil.

You may add a tablespoon or two of oil to thicken the mixture.

You may freeze pesto in ice cube trays for individual servings.

Just take out of the freezer however many cubes you need.

They will thaw out while your pasta is cooking.

Drain pasta, place it back into the pot, add the pesto,

put the lid on and wait a few minutes for it to melt.

Stir and dinner is ready!

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 Pesto Party Snack

1/4 inch slices sourdough flute

pesto, tomato, and parmesan cheese

Spread bread slice with pesto. Add a slice of tomato.

Sprinkle with a little coarsely grated parmesan cheese.

Bake 6-10 minutes at 350 degrees (check after 8 minutes).

Serve with champagne!

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 Cheddar Crisps

8 ounces grated medium cheddar cheese

1/2 cup butter at room temperature

1/2 teaspoon Tabasco sauce

1 teaspoon prepared mustard

1 cup flour

2 tablespoons chopped Purple Opal basil

1 1/2 cup Rice Crispies cereal

Makes 40

Preheat oven to 350 degrees.

In a large bowl, mix cheese, butter, Tabasco and mustard. Blend in flour and chopped Opal basil.

When combined, stir in Rice Crispies and blend well.

Shape into small balls and flatten with the bottom of a lightly floured glass.

Bake 15 minutes. Serve hot.

The Crisps may be stored for several days ahead of time in an airtight container or frozen.

Reheat 5 minutes when needed.

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