Do you grow basil? I do, and it’s bursting out of my garden. I’ve shared some with neighbors, but I haven’t made a dent. I decided to look for Blue Ribbon fresh basil recipes to use my abundance of basil.
Immediately my mind goes to pesto and Ann Morell’s (Nashville, TN) Basic Pesto is a delicious recipe.
“This is quick and easy… and really good,” thinks Ann.
Whipped up in no time, pesto is made from lots of basil, Parmesan, garlic, olive oil, and nuts.
Pesto is a versatile sauce that can be spread onto toasted bread slices. Or, toss it with pasta for an easy summertime dinner. It can even be drizzled over grilled chicken.
Need a way to beat the heat? Cool down with Kimberly Biegacki’s (Canfield, OH) Basil-Infused Watermelon Lemonade.
“This is an incredible tasting lemonade,” shares Kimberly. “It was my first time to infuse, and I just love the delicate taste of basil with the watermelon lemonade.”
By starting with basil simple syrup, the flavor is surprisingly light and adds an earthy feel to the lemonade. It pairs nicely with the fresh watermelon puree and lemon juice. Your entire family will love this drink.
I’ve had chilled pasta salad before but never had a chilled rice salad. Belinda Ramsey’s (Elk City, OK) Basil Tomato Salad is now a favorite.
“I love this salad,” exclaims Belinda. “Not only does it taste yummy, but it’s also extremely easy! The best of both worlds.”
Easy to make, this can be served as a side dish or a main meal. I love the tangy vinegar flavor of the basil. With the chopped basil, it makes a very light and fresh-flavored salad.
Monica Keleher’s (Methuen, MA) Tomato Mozzarella Salad With Balsamic Dressing is a classic salad using summer tomatoes and basil.
“It is super easy and even better when we pick the tomatoes out of our garden, and I always have fresh basil in a pot,” says Monica. “I made this balsamic dressing years ago, and it pulls the dish together.”
The tangy dressing is easy to prepare and does add a final punch of flavor to this appetizer.
Monica also includes prosciutto, and I love the savory addition. Those elements make this different than your traditional tomato and mozzarella salad.
For a light dinner or easy snack, try Nikki Smith’s (Hemet, CA) Caprese Pizzas.
“I make this at my shows, and they love it,” reveals Nikki. “Simple but elegant, it’s great for entertaining or a nice early Sunday dinner.”
Mozzarella and tomatoes are classic flavor combinations that can do no wrong. Nikki offers a wonderfully easy and versatile recipe for serving this taste combo to a crowd.
Refrigerated pizza crust is jazzed up with oil, garlic, and Parmesan cheese. Slices of fresh mozzarella and tomatoes are on top. Heavily sprinkled with ribbons of fresh basil creates the traditional Caprese feeling and adds lots of flavor.
The intoxicating fragrance that fills the air when you pluck basil from a garden screams summertime to me. If you’re looking for ways to use fresh basil, these recipes are delicious for summer. Happy Pinching!