Recipe Page: Basil

Caprese Salad with Basil Pesto

Duration: 15 minutes

A tasty and light salad full of all of the best bits.

Utensils

  • Blender or food processor
  • Serving platter
  • Knife and cutting board

Ingredients

  • 4 large tomatoes, sliced
  • 1 pound fresh mozzarella cheese, sliced
  • Basil
  • Balsamic glaze
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup pine nuts
  • 2 cloves garlic
  • 1/2 cup extra-virgin olive oil

Instructions

  1. Arrange tomato and mozzarella slices on a serving platter.
  2. In a blender or food processor, combine basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
  3. With the blender or food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency.
  4. Season the pesto with salt and pepper.
  5. Drizzle the caprese salad with the basil pesto and balsamic glaze.
  6. Garnish with fresh basil leaves, and season with salt and pepper.

Basil Pesto Pasta with Cherry Tomatoes

Duration: 15 minutes

Juicy cherry tomatoes accenting a delicious pesto pasta.

Utensils

  • Blender or food processor
  • Large pot for boiling pasta
  • Colander
  • Mixing bowl

Ingredients

  • 1 pound pasta (spaghetti or your choice)
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh basil leaves
  • 1/2 cup pine nuts
  • 2 cloves garlic
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Cook the pasta according to package instructions. Drain and set aside.
  2. In a blender or food processor, combine basil leaves, pine nuts, and garlic. Pulse until finely chopped.
  3. With the blender or food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency.
  4. Toss the cooked pasta with the basil pesto and cherry tomatoes.
  5. Season with salt and pepper to taste.

Basil Lemonade

Duration: 20 minutes

Refreshing and super delicious, what’s not to love?

Utensils

  • Small saucepan
  • Pitcher
  • Stirring spoon
  • Strainer

Ingredients

  • 1 cup fresh basil leaves
  • 1 cup granulated sugar
  • 1 cup water
  • 1 cup freshly squeezed lemon juice
  • 4 cups cold water
  • Ice cubes
  • Lemon slices and basil leaves for garnish

Instructions

  1. In a small saucepan, combine basil leaves, sugar, and 1 cup of water.
  2. Heat over medium heat, stirring until the sugar dissolves. Allow the mixture to cool.
  3. Strain the basil syrup into a pitcher, discarding the leaves.
  4. Add freshly squeezed lemon juice and 4 cups of cold water to the pitcher. Stir well.
  5. Chill the basil lemonade in the refrigerator.
  6. Serve over ice and garnish with lemon slices and basil leaves.