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This hot dry summer has given us lots of fresh basil in our Mediterranean Herb Garden and this is what we do with it.
Freezing Fresh Basil
Pick fresh stems of basil after the morning dew has evaporated.
Wash under a cold spray of water and let dry on paper towel.
Remove whole leaves from the stem.
Pack in a small container or freezer zip-lock bag.
Freeze immediately.
You may choose to coat the leaves with olive oil.
Just quickly remove as many leaves as you need for a recipe and return the rest to the freezer.
Here are some recipes for use with basil.
Basil Butter
Use this mixture to spread on rolls or bread, then wrap in foil and heat.
INGREDIENTS:
1/2 cup butter, room temperature
1 tablespoon dried leaf basil
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
2 tablespoons minced parsley
PREPARATION:
Mix all ingredients until smooth. Spread on French bread or rolls; wrap in foil and bake at 325° until hot. Keep basil butter in refrigerator.
Basil Cheese Spread
INGREDIENTS:
6 fresh basil leaves
3 medium cloves garlic
1 (8-oz.) pkg. cream cheese, softened
1 cup grated Parmesan cheese
1 cup chopped walnuts
1/2 cup olive oil
Fresh basil leaves for garnish
PREPARATION:
In food processor, process basil and garlic until finely chopped. Add cream cheese, Parmesan cheese, walnuts, and olive oil; process until smooth. Transfer to a bowl and garnish with basil leaves. Serve with crackers.
Fresh Tomatoes with Fresh Basil
These tomato slices simply topped with freshly sliced basil and salt and pepper. Prepare these tomatoes about 30 minutes before serving and allow them to come to room temperature.
INGREDIENTS:
2 large tomatoes
Salt and freshly ground pepper
4 large basil leaves, chopped or rolled and sliced thinly (chiffonade)
Vinaigrette or salad dressing
PREPARATION:
Slice tomatoes; arrange on a serving plate. Sprinkle with salt and pepper, then the chopped basil. Let stand for 30 minutes. Serve with vinaigrette, salad dressing, grated cheese, or serve as is.
Tomatoes with basil serve 4.
Basil Shrimp with Orzo
INGREDIENTS:
Cooking spray
1/2 cup uncooked orzo
2 teaspoons olive oil, divided
1 cup diced fresh tomato
3/4 cup sliced green onions
1/2 cup (2 ounces) crumbled feta cheese (I used more)
1/2 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 pound large shrimp, peeled and deveined
1/4 cup chopped fresh basil (fresh is important and makes this dish)
PREPARATION:
Preheat oven to 450°.
Coat inside of a regular size oven bag with cooking spray, or spray a casserole dish. Place the bag on a large shallow baking pan. If using a baking dish, have a lid or foil on hand to cover.
Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain.
Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo mixture in prepared oven bag. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal (or cover baking dish). Bake at 450º for 25 minutes or until shrimp are done. Cut open bag with sharp knife, and peel back the foil. Drizzle with 1 teaspoon oil.
Bruschetta with Tomato and Basil
INGREDIENTS:
1 pound ripe tomatoes, peeled and seeded
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
2 medium garlic cloves, minced
1/2 teaspoon coarsely ground black pepper
3 tablespoons finely chopped fresh basil
4 ounces fresh Mozzarella cheese, cut into 1/4 to 1/2 inch cubes
1 tablespoon finely chopped Italian parsley
Bread:
1 medium baguette, French or Italian bread cut into 1/2 inch slices
2 large garlic cloves, peeled
2 tablespoons extra virgin olive oil
Freshly ground black pepper
PREPARATION:
Dice tomatoes into 1/2 inch pieces; drain over a bowl for 30 minutes to remove excess liquid. Combine all relish ingredients except the Mozzarella cheese in a small non aluminum bowl. Stir well and taste for seasoning.
Prepare grill for medium hot grilling, or preheat broiler. Place the bread on the grill; grill or broil each side just until marks of the grill or broiler pan appear. Remove and place on serving platter. Rub the toasted bread pieces on each side with cut surfaces of the peeled garlic cloves. Add cheese cubes to the relish; spoon mixture over each bread slice and then drizzle the remaining 2 tablespoon extra virgin olive oil over top. Sprinkle with freshly ground black pepper and serve.
Makes 6 servings.
Crusty Basil Loaf
This is so easy to make on the grill or in the oven with a loaf of French bread and your own fresh herbs
INGREDIENTS:
1/2 cup butter, softened
1/4 cup chopped fresh basil or mixture of chopped fresh basil and chopped fresh parsley
1 large loaf of French bread
PREPARATION:
Blend basil and butter; cover and let stand to blend flavors.
Slice loaf into 1-inch slices; spread with butter mixture. On a large, heavy-duty piece of foil, arrange slices in a loaf shape. Wrap with the foil. Heat on grill for 10 to 15 minutes, turning occasionally, or bake at 350° for 25 minutes.
Tomato-Basil Bread
Makes a 1 1/2 loaf in the bread machine, or two 8-inch loaves shaped and baked conventionally.
INGREDIENTS:
2 1/4 teaspoons active dry yeast
3 cups bread flour
3 tablespoons wheat bran
1/3 cup quinoa grain or cracked wheat (bulgur)
3 tablespoons dry milk powder
1 tablespoon dried leaf basil
1/3 cup chopped sun-dried tomatoes*
1 teaspoon salt
1 1/4 cups water
PREPARATION:
*Pour boiling water over sun-dried tomato halves. Soak 10 minutes, drain, then cool to room temperature. With scissors, snip into 1/4-inch pieces. Do not use tomatoes that are packed in oil for this recipe.
Add all the ingredients in the order suggested by your bread machine brochure and process on the basic bread cycle according to the manufacturers directions. To bake in the oven, knead by hand or machine, let rise in lightly buttered bowl for about an hour, punch down, shape, let rise in 2 loaf pans (lightly sprayed with vegetable spray or buttered), then bake in a 350° oven for approximately 25 to 30 minutes, until loaves are browned and sound hollow when tapped on bottom.
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Author Bio Box: Arlene Wright Correll
 Resources: Excerpted from “Food For Thought Series” by Arlene Wright-Correll
For more gardening or cooking information click http://www.learn-america.com/ and click on Arlene’s Books you can download or buy my gardening & cook books. All my royalties from the sale of my books go to the St. Jude Children’s Research Hospital and we thank you for your attention to this site.
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