So i made something that called for basil yesterday and now I have a ton of fresh basil. Anyone have any recipes ideas of what I can make tonight so I dont waste it
AR31
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Re: I have a lot of basil.....
pesto??
ant n tilde
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Re: I have a lot of basil.....
pesto!
ant090608
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Re: I have a lot of basil.....
def pesto!
acsm
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Re: I have a lot of basil.....
definitely pesto.. you can make it and freeze it until you want to use it..
heres an easy recipe.. you dont have to use the pignoli nuts if you dont want.. it'll still taste good..
is this recipe any good??? i made pesto once & it was the dh & i both threw everything out! i'd really like a decent recipe!
i never used this recipe but from reading it, it has all the basics that you need..
for me, when pesto doesnt taste right, i just add more cheese!!
AR31
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Re: I have a lot of basil.....
ok mine is a little different..
1 red pepper - 1 tomato Basil Garlic Olive oil some toasted almonds
let it rip in the food processor..
salt/pepper to taste
i forgot: cheddar cheese..
GinaZ
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Re: I have a lot of basil.....
I just posted about a sadwich I just had. It uses fresh basil. It is basil, cream cheese, and tomato on a baguette. So Yum!!!!!
kristin597
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Re: I have a lot of basil.....
Basil chicken is really good and easy.
Ingredients: 2/3 cups Now Extra Virgin Olive Oil 3 tablespoons Fresh Squeezed Lemon Juice 1.5 servings Fennel Seed 1.5 servings Salt, Table 1 servings Coarse Ground Black Pepper 3 servings Chicken Breast 1 cups Basil Leaves 1 servings Garlic Clove
Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a heavy-duty re-sealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.
Meanwhile, blend the basil, garlic, lemon zest, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.
Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to plates. Drizzle the basil sauce over and serve.
Aug07OFCbride
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Re: I have a lot of basil.....
Posted by jtgarsik
a big pot of sauce! i always make a ton & freeze it in separate gallon ziplock bags...then u can use it for all different occasions
i agree. yummy sauce!! we grew our own basil this summer adn we still have alot left to use so im going to use it for sauce too.
and i dont like pesto so i wouldnt do that personally.
lillprincess54
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Re: I have a lot of basil.....
I used basil this week to , I made chicken breast stuffed with sun dried tomatoes, basil and parmesan cheese
Aug07OFCbride
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Re: I have a lot of basil.....
Posted by lillprincess54
I used basil this week to , I made chicken breast stuffed with sun dried tomatoes, basil and parmesan cheese
oooh, do you have the recipe?? sounds yum.
staceylacey
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Re: I have a lot of basil.....
Posted by lillprincess54
I used basil this week to , I made chicken breast stuffed with sun dried tomatoes, basil and parmesan cheese
SOunds so good...... do you have the recipe???
jtgarsik
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Re: I have a lot of basil.....
Posted by staceylacey
Posted by lillprincess54
I used basil this week to , I made chicken breast stuffed with sun dried tomatoes, basil and parmesan cheese
SOunds so good...... do you have the recipe???
i want the recipe too!!!
GinaZ
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Re: I have a lot of basil.....
Posted by jtgarsik
Posted by staceylacey
Posted by lillprincess54
I used basil this week to , I made chicken breast stuffed with sun dried tomatoes, basil and parmesan cheese
SOunds so good...... do you have the recipe???
i want the recipe too!!!
ya that does sound really good!
lillprincess54
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Re: I have a lot of basil.....
As soon as i get home i will post it for you, i got the recipe from one of my cook books and its really easy
08JulyBride
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Re: I have a lot of basil.....
Dont have a recipe but if you want to freeze extra to use during winter... I lay the leaves on a cookie sheet or dish and put it uncovered in the freezer for like an hour so they freeze without getting smushed together.. then once frozen, put them in an airtight container to keep in freezer.
