Basil and Herb Recipes

Mixed Herb Butter

• 2 cups - softened butter (salted or unsalted)
• 1/4 cup finely chopped fresh herbs (e.g. hyssop, basil, dill, marjoram, oregano, tarragon, parsley, sage, thyme)
• 1 tsp minced garlic (optional)

Cream butter in a medium bowl with electric mixer until very soft and fluffy. Add herbs and garlic. Mix until well combined. Cover and refrigerate until firm enough to shape into sticks. Shape into 1 inch thick sticks with hands. Wrap in wax paper. Makes 4 1/2 cup sticks. You may freeze sticks for up to 6 months.

from Angelic Organics Kitchen

Basil Oil

• 1/2 cup packed fresh basil leaves
• 1 cup extra-virgin olive oil

Bring large pot of water to a boil and fill another bowl with ice water. Dip basil in boiling water for 15 seconds, pull out with strainer and plunge into ice water. Drain and dry thoroughly with towels. Pack into a blender and add olive oil. Puree until basil is very fine and oil is bright green. Strain through colander lined with cheesecloth set over bowl to slowly drain.

Uses: drizzle on fresh tomatoes, grilled fish, use in vegetable soups, vinaigrettes or dipping focaccia.

Recipe yields a scant 1 cup

Basil Cucumber Salad
Ingredients
• 2 lbs. cucumbers
• 1-2 med. red onions
• fresh basil (optional) 2 tablespoons
• garlic powder (to taste)
• red wine or white wine vinegar (to taste)
• water (to taste)
• 1 cup chopped tomato (optional)
Thin-slice the cucumbers and onions and put them in a container. Rip or chop the basil and toss it in. Pour in vinegar and water. I use less vinegar than water, but you want the vinegar a little strong so it will get into the cukes. Sprinkle in some garlic, maybe 1/2 teaspoon? Let this marinate for at least 2 hours. It keeps well in the fridge for days. Add the tomatoes at the last minute.
S Charette

Pasta with Broccoli and Pesto

Make 1 cup batch of pesto by pureeing the following:

• 1.5 cup fresh basil leaves
• 1 clove garlic
• 2 tbs pine nuts

Then add to this pesto:

• 2 tbs butter
• 2tbs olive oil
• Blend and then remove to a small bowl.
• Stir in 1/4 cup mixture grated Parmesan and Pecorino Romano cheese
• Set this mixture aside

Core and cut into bite-sized wedges 1 large red ripe tomato

Cut 1 bunch broccoli into small flowerettes and trim broccoli stem into bite sized pieces. Steam until crisp and tender (3-5 minutes)

In a saucepan heat:

• 3 tbs olive oil
• add the following to olive oil:
• 1 clove of finely chopped garlic
• the prepared broccoli
• 1/2 tsp hot red pepper flakes
• Cook over medium heat, stirring gently to warm through. Hold.

Cook 1 pound rigatoni in boiling salted water. Drain, reserving some water to thin pesto.

To serve: Put cooked pasta in a bowl. Add 1-2 tbs hot pasta water to pesto and stir until thinned - then pour over pasta. Salt to taste. Add broccoli, tomato and toss to blend. Serve immediately.

from This Organic Life by J.D. Gussow