Recipes for Using Fresh Basil

July 25, 2010 · Posted under Uncategorized 

What a great summer for produce! Local gardens and farmer’s markets are brimming with nature’s bounty. At our house we have an abundance of fresh basil, so thought I’d share a  couple of our family’s favorite ways to enjoy basil.

Fettuccine al Pesto

 

½ cup pine nuts

1 garlic clove, minced

2oz fresh basil

2/3 cup grated Romano

juice of ½ lemon

½ cup olive oil

salt and pepper

1 pound fettuccine

½ cup grated Romano for garnish

 

Toast pine nuts (either in skillet or oven) until just golden- (they burn quickly, so be sure to watch them carefully). Triturate the pine nuts with mortar and pestle to a thick paste (couldn’t resist the pharmacy reference).

Add garlic and torn basil leaves to pine nut mixture and continue pounding until you have thick, green paste. Transfer to bowl and stir in Romano cheese and lemon juice. Add olive oil a little at a time, beating well between each addition.

(ok, you can use a food processor for this entire sequence, but it’s not as much fun)

 

Cook fettuccine al dente and drain well. Sprinkle with salt/pepper and toss with pesto. To serve, sprinkle lightly with additional Romano.

 

Pizza Margarita or Pizza Napolentana

 

 

 

Prepare your favorite pizza crust. Brush with olive oil and cover with freshly diced or sliced tomatoes. Sprinkle with salt/pepper and add thinly sliced basil leaves. Arrange thin slices of fresh mozzarella on the pizza and sprinkle lightly with additional olive oil and grated Romano cheese. Bake in 425º oven until crust and cheese begins to brown to your liking. (Do not sub packaged mozzarella, you will be disappointed).

 

 

 
 

 

 

 

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