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Basil Salad with Basil
Dressing
(from ‘Fresh Herbs’ by Barbara Radcliffe
Rogers)
6 peeled tomatoes, seeded
3 c. fresh basil, finely shredded
¾ c. olive oil
¼ c. fresh lemon juice
1 large clove of garlic
fresh ground pepper
½ lb. ham, (optional) – sliced finely
½ lb. Fontina (or your favourite) cheese –
julienned (thin, match-like strips)
12 Greek olives, slivered
2 c. spinach leaves
To make the dressing, place half the
tomatoes and half the basil in a blender with the
oil, juice, garlic, and pepper, and blend until smooth.
Chop remaining tomatoes and mix in a salad bowl with
remaining ingredients. Toss with dressing. Serves
4.
Basic Pesto Sauce
(enough for 1 pound cooked drained pasta)
2 cloves garlic, crushed
1/3 c. fresh basil leaves (you may also want to put
in part-parsley, rather than all basil)
pinch of salt
½ c. pine nut kernels
¾ c. parmesan cheese
½ c. olive oil
Blend the basil leaves in a blender.
Add the garlic and oil and briefly blend. Gradually
add pine nuts, cheese and salt. Consistency should
be thick and creamy.
Mix 2 tbsp. pesto with all of the pasta, and put an
extra spoonful on individual servings.
Herbed Bread Sticks
12 oz. French bread
2 tbsp. olive oil
1 tsp. finely chopped parsley
1 tsp. finely chopped oregano
1 tsp. finely chopped basil
1/8 tsp. salt
1 or 2 cloves garlic, finely chopped or pressed
Put the oil in a large saucer; put
garlic in oil and stir. Leave to infuse at least 15
min. Cut bread in half – both lengthwise and
crosswise. Mix the herbs in a new saucer. Brush garlic-infused
oil over the bread. Dip the cut sides of bread in
the herb mixture. Bake at 300º F for 20-25 minutes.
Herb
Flavoured Butters
Soften about 1 lb. of butter. Finely
chop about ½ cup of best bits of herbs (remove
woody stems or stalks). Mix together. Form into a
roll. Freeze. Slice and use when desired.
Some good herbs for butter –
Dill – use with fish or
chicken
Parsley – use with veggies especially potatoes
and pasta
Basil – use with pasta, veggies, as a bread
spread
Sage – use with all types of poultry
Thyme – use with soups especially chowders
Chives – use with potatoes and winter veggies
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