Basil Butter

Every year, I used to eyeball the ingredients to make this butter, but I ended up with this recipe now. Maybe the authentic kind doesn't use lemon juice or butter, but I use them anyway because my family likes it.I make this butter in bulk whenever I harvest the basil in my home garden. I usually freeze it in an airtight container. I use this for cooking for a whole year until when I'm able to harvest my basil again. Recipe by chima@

Safe and Basil Butter is great to add to any type of meat after grilled. It goes great with anything, from fish to beef.You can also add other herbs. We will keep posting the combinations we like the most.Enjoy!

Because the basil was abundant outside and the fall is approaching, it was time to make pesto and pasta for that matter.

Hard to remember recipe exactly. This is as close as it gets

Absolutely love this mayo on sandwiches and for dipping my fries in!

I was given basil leaves and wanted to make something with them.If you replace the walnuts with pine nuts in this recipe, you'll get classic pesto. Recipe by uzukaji.

I wanted to use up the basil pesto that I had made.If you like, you can add green pepper, onion or bacon before topping with cheese.I recommend you use homemade basil sauce, but store-bought sauce is also fine. Recipe by umemodoki

Recipe from our friendly neighbor Tim

Basil plants on their last leg with cold weather coming. Wanted to use it in something. Had some wings I needed to use also. How to combine the two?This recipe was born.Had a nice subtle basil flavor, not overpowering. I would of liked a lot more heat, but the wife didn't, so these I wouldn't call spicy. But they were flavorful. And pretty easy I might add.

This produces a delicious basil flavour in the oil which you can use in cooking as well as using the basil. It will last for around a year in the fridge, although I use it way more quickly than that. It also makes a nice Christmas present for family members.

Still got lots of sweet basil growing in the garden, so I'm making a batch of this Basil Walnut Pesto for all kinds of applications. Goes without saying on pasta, but it's also delicious whipped into butter and cream cheese, mixed with hummus or mayo, as a pizza spread, and also as a base for delicious salad dressing.You can use other nuts (pine nuts, obviously), but almonds, cashews, and pecans are also delicious.

Great dish that highlights the flavor of basil.

The basil growing on my balcony was getting weaker so I wanted to use it up.When you don't have any fresh basil at Step 3, use dried basil instead.When you grill the meat, put the toppings on in this order: bread crumbs - olive oil - Parmesan cheese - dried basil.Please feel free to substitute with basil paste, mayonnaise and so on.Try it with lightly flavored breast meat, or rich tasting thigh meat whichever you prefer. Recipe by Kaz0731

This is a recipe you can personalize by adding your favorite herbs and spices to.

#colourgreen

Love this simple recipe. Delicious, full of flavor, and can add any spices or other herbs.

Easy to prepare

I wanted to eat the pesto I'd made with chicken!If you like, seasoning with black pepper or powdered cheese works well too. Recipe by uzukaji

This is one of my favourite pasta dishes. I always make it when I'm stocked up on fresh basil.I recommend making the sauce from scratch if you have some fresh basil to hand. Recipe by Maria358

I saw many basil in my pot, so want to make fresh bread with my favorite basil.

I wanted to make basil pesto using fresh aromatic basil direct from a farmer.Dry-roasting nuts gives extra flavour. You can divide it up into small portions and store in the freezer. If you store in the fridge for a while, keep only portions you will use. Flatten the surface and pour the olive oil on it to avoid any discolouring.If you leave some nuts chunks when you use the food processor, you can also enjoy the nutty texture. Recipe by KiwieKiwie

#madethis

This is an experiment recipe that I came up with while working in the restaurant, playing with ingredients and making my meal for the night.

Do you know what goes great seeped in extra virgin olive oil from Spain? We're thinking basil! The minty, aromatic touch of this herb pairs perfectly with the subtle flavors of extra virgin olive oil from Spain. With this recipe, you can combine them into one perfect dressing that's great for all types of salads or with any meat, both raw and cooked. But above all, it's delicious in dressing, and it's very easy to prepare. Try it out!

A simple herb sauce from Provence, France. It's similar to pesto but no nuts or cheese, so great for people who have nut or lactose allergies, or for when you just want something easy without having to worry about buying pine nuts and cheese.This is often used to garnish vegetable soups, and it makes an amazing dip for bread, meats, etc. or for garnishing pastas and grilled/steamed veggies.*note you can use a mortar and pestle if you don't have a food processor.Makes about 1/2 cup. Keep for 7-10 days in the fridge.