Basil Puree
4 tablespoons olive oil
8 cups washed and dried bail leaves
Blend until pureed. Transfer to clean jar. Store in refrigerator. Each time you use it stir and then top with a thin layer of oil. It will keep one year by doing this. This is good on grilled meats, stirred into soups or mixed with sun-dried tomatoes and broiled on bread.
Frozen Basil
Basil Leaves
Olive Oil
Chop basil leaves, cover with oil, place in freezer bag, date, and freeze.
Pesto
2 cups packed basil leaves
1/2-cup extra virgin olive oil
1/4 cup lightly toasted pine nuts
2 garlic cloves chopped fine before putting into food processor
1 cup of freshly grated Parmesan cheese
2tbsp of Romano cheese (optional)
Sea Salt
1,1/2 pounds of cooked Angel Hair Pasta
1. Lightly toast pine nuts (be careful, they burn fast).
2. Grate Cheeses.
3. Briefly soak the basil in cold water, pat dry with paper towels.
4. Put basil olive oil, pine nuts, copped garlic, and a pinch of salt in a food processor bowl and process to a uniform, creamy consistency.
5. Transfer to a bowl and mix in the two grated cheeses by hand.
6. When spooning the pesto directly over hot pasta you may dilute with a tablespoon or two of hot water.
Basil Bean Salad
2 pounds of fresh green or wax beans trimmed, washed, and dried
3 minced green onions
2/3 cups of minced fresh basil
2-4 tbsp of olive oil
2 tbsp or red wine vinegar
1/2 tsp of sea salt
Dash of fresh ground pepper
2/3 cup of freshly grated Romano cheese
Cut beans into 1-1/4 inch pieces. Place in a saucepan, cover with water and bring to a boil. Cook, uncovered, for 10 minutes or until the beans are tender-crisp. Rinse with cold water and drain well. In a bowl, combine the beans, onions, basil, olive oil, vinegar, salt, and pepper. Sprinkle with Romano cheese and toss to coat.
EverGreen Farm Deli Sandwich with Pesto ( Megan's Favorite Sandwich)
Deli Buns
Sun dried Tomato Turkey Breast
Deli Swiss cheese
Sliced vine-ripe tomatoes
Pesto (see recipe)
Spread the pesto on 1/2 of bun. Layer turkey, cheese, and tomatoes over pesto. Top with other half of bun. Bake until cheese melts at 400 degrees.
Prawns with Pesto Sauce (Makes 4 Servings)
Sixteen prawns or jumbo shrimp, peeled and deveined (about one pound)
Lemon Marinade (about 1 cup)
Juice of a lemon (approximately 1/2 cup) or part lemon juice and part dry white wine equal to 1/2 cup
Pesto Sauce (see pesto recipe)
Lime wedges
1. Make the pesto according to the recipe (bring to room temperature if cooled or frozen).
2. Combine the prawns and the lemon marinade in a zippered plastic bag. Seal the bag and refrigerate for one hour.
3. Prepare a barbeque by heating coals or preheating gas grill or broiling pan if using the broiler. Lightly the oil the cooking grate or broiling pan.
4. Drain the prawns and discard the marinade. Grill the prawns for about three minutes on each side or until they are cooked through.
5. Transfer the prawns to dinner plates, allowing 4 per serving. Garnish with lime wedges. Serve with pesto sauce on the side.
Grilled Salmon with Basil and Mint
1 lemon sliced into 1/4-inch slices
1/4 cups plus 1 1/2 tbsp of olive oil
6 one inch thick pieces of skinned salmon
3/4 cup of minced mint
3/4 cup of minced basil
Brush lemon and salmon with olive oil. Season fish with salt and pepper. Grill salmon. When the salmon is almost done, grill lemon wedges until grill marks appear (2-3 minutes on each side). Heat basil and mint in remaining olive oil until wilted (about 1 minute). Serve salmon dressed with herbed oil and garnished with grilled lemon wedges.