It’s summertime and the growing is easy. This July our favorite flavor boasting big, broad leaves and unmistakable aroma is Basil. Chopped, sprinkled, torn, whirled, tossed or muddled basil gets our vote for The Herb of Summer
3 sublime recipes featuring our hot weather herb:
Tomato Orecchiette with Brie and Basil
- 12 ounces orecchiette pasta
- 2 large tomatoes, chopped
- 4 ounces brie cheese, sliced
- 1 tablespoon minced garlic
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 cup fresh basil leaves, sliced
Cook pasta according to package directions. Drain and return to pot. Add remaining ingredients and stir to combine. Sauce becomes creamy when melted by the warm pasta shrimp. Serve immediately.
Thank you Sunset Magazine
- 1 regular-size foil oven bag
- Cooking spray
- 1/2 cup uncooked orzo (rice-shaped pasta)
- 2 teaspoons olive oil, divided
- 1 cup diced tomato
- 3/4 cup sliced green onions
- 1/2 cup (2 ounces) crumbled feta cheese
- 1/2 teaspoon grated lemon rind
- 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
- Preheat oven to 450°.
- Coat inside of oven bag with cooking spray. Place the bag on a large shallow baking pan.
- 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.
- Bake at 450° for 25 minutes or until the shrimp are done.
- Cut open bag with a sharp knife, and peel back the foil. Drizzle with 1-teaspoon oil.
With thanks to Cooking Light
3 Good friends. 3 sweet flavors.
- 1 1/2 cups Simple Syrup
- 3 cups fresh basil leaves (slightly packed; about 2 ounces)
- 6 tablespoons water
- 2 pounds medium-size deep-red ripe tomatoes (such as Early Girl), halved, seeded, cored, coarsely chopped
- 1 cup chilled Simple Syrup
- Pinch of coarse kosher salt
- 2 cups fresh whole-milk ricotta cheese (about 16 ounces)
- 1/4 cup whole milk
- 3/4 cup chilled Simple Syrup
- 12 fresh basil leaves
FOR BASIL GELATO
- Bring 1 1/2 cups Simple Syrup to simmer in small saucepan. Remove from heat; add 3 cups basil leaves to syrup and stir until wilted. Transfer basil mixture to bowl and refrigerate until cold, about 2 hours. Puree basil mixture and 6 tablespoons water in blender until smooth.
- Transfer basil mixture to ice cream maker and process according to manufacturer’s instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD Can be made 2 days ahead. Keep frozen.
FOR TOMATO GELATO
- Puree tomatoes in processor until smooth. Strain through fine sieve, pressing on solids to release enough tomato puree to measure 2 cups. Discard any remaining puree and solids in strainer. Add 1 cup chilled Simple Syrup and pinch of coarse kosher salt to strained tomato puree; stir to blend.
- Transfer tomato mixture to ice cream maker and process according to manufacturer’s instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD Can be made 2 days ahead. Keep frozen.
FOR RICOTTA GELATO
- Combine ricotta cheese and milk in processor; puree until smooth. Add 3/4 cup Simple Syrup and process until blended and smooth.
- Transfer ricotta mixture to ice cream maker and process according to manufacturer’s instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD Can be made 2 days ahead. Keep frozen.
Using 1- to 1 1/2-inch ice cream scoop, spoon out 1 scoop of each gelato into shallow bowls or glasses serve and enjoy.
Gratzi bon appetit