Fresh Herb Gardening | Have You Actually Tried out These Extraordinary Basil Recipes?

basil_300When it’s fresh, Basil is a herb that really is most satisfying. Many people even grow a steady inventory all year with fresh herb gardening.

Almost everyone use fresh-cut or dry basil in daily meals such as tomato sauces, pizza and pasta and we gladly add a generous portion of this herb to a salad.

But beyond those familiar courses we most associate with basil, a great deal of folks are not aware that the herb can actually work wonderfully well in many more dishes, including desserts and cocktails.

Check out these fantastic recipes where you will discover the many new ways to use basil.

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Basil Vinaigrette

Basil Vinaigrette

Provided by: Food&Wine

Ingredients

  • 1 small garlic clove
  • 1 cup(s) packed basil leaves, coarsely chopped
  • 1/4 cup(s) extra-virgin olive oil
  • 1 1/2 tablespoon(s) Champagne vinegar
  • pinch(s) of crushed red pepper
  • Salt and freshly ground black pepper

 

Directions

  • 1. In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper.

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slide_227015_987162_freeChilled Summer Squash and Basil Soup

Provided by: TASTE

Ingredients

  • 1 1/2 1 3/4 pounds mixed summer squash
  • 1 onion
  • 3 cloves garlic
  • 4 tablespoons olive oil
  • 5 cups homemade or organic vegetable stock
  • 1 cup fresh basil
  • Sea salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving

Directions

  • Roughly chop the washed squash, onion and garlic, then gently soften, part-covered, in the heated oil, stirring now and again.
  • Pour in 4 cups of the stock and bring to a boil. Simmer uncovered for about 10 minutes.
  • Add 3/4 cup of the basil leaves, then blend together until smooth with tiny flecks of basil visible. Season to taste. Allow to cool, then chill for four hours or overnight – the soup may be a little thick, but the icy shards and lemon juice still to come will thin it.
  • Meanwhile, place the remaining basil leaves and stock in a shallow container. Push the basil into a single layer and freeze until set. Add shards of the basil ice to each serving of soup. Serve with lemon wedges.

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slide_227015_987170_freeOrange-Basil Grilled Mahi-Mahi with Stir-Fried Greens

Provided by: TASTE

Ingredients

  • 3/4 pound filleted Mahi-Mahi, skin on
  • Olive oil
  • Sea salt

 

  • FOR THE DRESSING:
  • 2 tablespoons olive oil
  • 1 orange, zest and juice
  • 1 clove garlic, crushed
  • 1/2 teaspoon mustard
  • 1/2 teaspoon honey
  • 2 tablespoons shredded basil
  • Sea salt and freshly ground black pepper
  • Steamed green beans, for serving

Directions

  • Make the dressing by combining and mixing the ingredients. Set aside.
  • Oil and lightly salt the fish. Place it on a cast-iron grill pan, skin side up, then slide under a hot broiler until the skin is blistered.
  • Flip the fish, then spoon over some of the dressing. Cook for a minute or two. Lift onto plates (or shallow bowls) and pour over the rest of the dressing. Serve, with the green beans, either hot or at room temperature.
  • Cook’s tip: Take care not to overcook the fish – it must stay moist to be at its best.

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 Emerald Gimletemerald-gimlet_456X342

 Recipe courtesy of Beate Kiser of Beauty and Essex

Ingredients

  • 3 big basil leaves
  • .5 oz Lemon Simple Syrup
  • .75 oz lime juice
  • 2 oz Ketel One vodka

 

  • LEMON SIMPLE SYRUP:
  • 1 quart lemon juice
  • 3 quarts water
  • 6 quarts sugar

Directions

  • Muddle basil with ice. Add lemon simple syrup, lime juice and vodka. Shake and strain into Martini glass. Garnish with a lime chip.
  • To make lemon simple syrup: bring juice, sugar and water to 220F.

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52ee2b3749668d78e344742d498a-100084306_456X342Skirt Steak BLT With Basil Mayonnaise

Provided by: Tyler Florence

Ingredients

  • 2 pounds skirts steak
  • 1 loaf of country style bread, thick cut slices toasted on a sheet tray
  • 1 head Bibb lettuce, separated leaves
  • 3 medium vine-ripened tomatoes, thick-cut slices
  • 8 strips of bacon, fried until crispy
  • 2 cloves of garlic
  • extra-virgin olive oil
  • kosher salt and freshly ground black pepper
  • 1 cup mayonnaise
  • 1/4 cup fresh basil
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon lemon juice

Directions

  • Begin by making the basil mayonnaise so the flavors have time to come together. Combine all the ingredients in a blender and pulse until combined. Cover and refrigerate while you prepare the sandwich.
  • Heat a cast iron griddle pan/skillet or outdoor grill until smoking hot. Season the skirt steak with plenty of kosher salt and freshly ground black pepper. Drizzle with extra-virgin olive oil then grill both sides for 3 to 4 minutes until medium rare. Set aside loosely tented with aluminum foil while you prepare the other fillings.
  • To assemble, take one slice of the toasted bread and rub a garlic clove all over 1 side. Put a big slather of basil mayonnaise across the bread. Layer the lettuce over the top and then the thick-cut slices of tomato. Top with the crispy bacon slices and season with kosher salt and freshly ground black pepper. Take the skirt steak and using a sharp knife cut across the grain into thick slices. Lay the pieces of the sliced skirt steak on the top of the open sandwich and serve with more basil mayonnaise on the side.

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green-apple-and-basil-granita_456X342Green Apple and Basil Granita

Provided by: Gina Marie Miraglia Eriquez

Ingredients

  • 1 (1,000-mg) tablet vitamin C (ascorbic acid)
  • 4 Granny Smith apples, coarsely chopped
  • 3/4 cup water
  • 1/2 cup sugar
  • 1 cup loosely packed basil leaves
  • Equipment: cheesecloth

Directions

  • Crush vitamin C tablet in a bowl with back of a spoon, then line a sieve with a dampened triple-layer of cheesecloth and set over bowl.
  • Puree apples with water in a food processor (do not use a blender) until almost smooth, then pour into cloth. Bunch up cloth around mixture and squeeze as much clear juice as possible through cloth. Discard solids remaining in cloth.
  • Puree basil with sugar until it is deep green, then add apple juice and puree until combined. Freeze mixture in an 8-inch square baking dish, scraping and stirring with a fork every 30 minutes, until frozen, at least 3 hours. (It will be too hard to scrape once fully frozen.)
  • Make ahead: Granita can be made 2 days ahead (cover once frozen). Let stand at room temperature about 10 minutes and re-scrape before serving.

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Related Articles :

– Fresh Herb Gardening During the Winter

– Eat Better, Eat Healthier with Fresh Herb Gardening

– Fresh Herb Gardening How-To Guide

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