The best recipes with basil: 14 delicious, light and fragrant dishes

1. Tomato soup with basil

Delicate flavor and excellent aroma of this soup will gather at the table the whole family.

Ingredients

• 2 onions;
• 6 garlic cloves;
• 2 tablespoons of sunflower oil;
• 800 g of tomatoes in brine;
• ½ liter of vegetable broth;
• 2 teaspoons Italian herb;
• 1 teaspoon of sugar;
• ½ teaspoon salt;
• ¼ teaspoon black pepper;
• 200 ml of the cream;
• 2 green beam basil;
• 70 g of cheese.

preparation

Onions finely chop and fry in sunflower oil. When it is tender, add chopped garlic and cook for 2 more minutes.

Tomatoes with a blender turn into puree. fresh tomatoes (8-10 pieces) can also be used. The main thing that they were ripe. Pre-Peel, showering the tomatoes with boiling water.

Connect the tomato puree with onions and garlic, pour bouillon and bring to boil. Stir in sugar, salt, pepper and dried Italian herbs. Cook over medium heat for about 15 minutes.

Pour in the cream and add the chopped basil. Stir, reduce heat and simmer for 2-5 more minutes.

Serve with diced cheese and crackers.

2. Avocado soup with basil

Gentle and at the same time full-bodied taste. On a hot summer day is eaten immediately.

Ingredients

• 4 ripe avocados;
• 2 lemons;
• a bunch of green basil;
• 4 pen green onions;
• ½ liter broth;
• 130 g of natural yogurt;
• salt and black pepper to taste.

preparation

Remove the avocado peel and remove the seeds. Turn the pulp into a puree with a blender. Immediately pour the lemon juice, not to dark. Wash the basil and remove the stems and send it in a blender with the green onions. A couple of basil leaves may be left for decoration.

Pour in the broth and yogurt, salt, pepper, and whisk again until smooth. Send soup to cool in the fridge for one hour.

Serve iced fresh basil garnish.

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3. Pasta with basil and eggplant

Satisfying at the same time easy dish is suitable for vegetarians.

Ingredients

• 1 onion;
• 4 garlic cloves;
• 4 tablespoons of sunflower oil;
• 1 eggplant;
• 1 paprika;
• salt, ground black pepper;
• 600 g of tomato;
• 2 tablespoons tomato paste;
• 450 g penne or other pasta;
• ¼ cup water;
• Dish leaf green or purple basil;
• 100 g of the cheese.

preparation

Cut the eggplant. To get rid of the bitterness, salt pieces and leave them for 20 minutes.

In a deep frying pan fry the onion and garlic. When the onion is soft, add the chopped pepper and eggplant. Season with salt and pepper and cook for 5-7 minutes.

Then add chopped tomatoes and tomato paste. Pour water, cover and simmer for 5-10 minutes more. At the end, add the basil leaves. So they gave the juice, you can mash them lightly in a mortar.

In lightly salted water boil the pasta. Mix the pasta with vegetables and mashed cheese and serve.

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4. Salad with basil, cherry tomatoes and prawns

Basil goes well with seafood. Salad turns light and very flavorful.

Ingredients

• 150 g shrimp;
• ½ teaspoon salt;
• 300 g of cherry tomatoes;
• beam of green or purple basil;
• 3 tablespoons olive oil;
• ground black pepper to taste.

preparation

Salt water and boil shrimp. When cool, send them in a salad bowl with the tomatoes cut in half and roughly chopped basil leaflets.

Pepper and season with olive oil.

5. Caprese with basil

Light Italian appetizer, where all the ingredients are combined so perfectly that it seems, can not exist in isolation.

Ingredients

• 3 tomatoes;
• 200 g of mozzarella;
• 15 green sheets basil;
• 1 teaspoon of dried basil;
• 1 tablespoon balsamic vinegar;
• 2 tablespoons olive oil;
• salt and ground black pepper - to taste.

preparation

The washed tomatoes cut into circles of about 5 millimeters thick. Cheese cut into slices - no thicker than 7 mm. Basil wash and divide into leaves.

Put all this in turn onto a large platter, sprinkle with salt, pepper and dried basil. Drizzle with olive oil and sprinkle with balsamic vinegar.

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6. basil hummus

It would be a classic pesto, if not tender chickpeas, sweet tomato paste and explosive taste of Tabasco.

Ingredients

• 100 g of chickpea;
• 2 cups of green basil leaves;
• ¼ cup pine nuts;
• 3 garlic cloves;
• ¼ cup olive oil;
• ¼ cup of lemon juice;
• 2 teaspoons of salt;
• 2-3 drops of Tabasco;
• 1 teaspoon of tomato paste.

preparation

Soak the chickpeas for 6-8 hours. Drain and pour a new way to cover the peas 2 centimeters. Simmer until the chickpeas are tender. The structure thus should be preserved.

Wash the basil, peel the garlic and chop them together with chickpeas and nuts in a blender. Add mixed together lemon juice and olive oil. Again, whisk blender until smooth.

Enter the tomato paste and salt, mix well. Add a few drops of Tabasco and mix again.

7. Bruschetta with basil, tomato and garlic

Crisp bread, cheese melting in the mouth and perfect combination of tomato and basil flavors.

Ingredients

• 4 pieces of baguette;
• 1 tablespoon olive oil + for lubrication;
• 50 g fetaksy;
• 5 cherry tomatoes;
• a bunch of purple basil;
• 1 tsp Provencal herbs;
• ½ teaspoon of balsamic vinegar.

preparation

Cover the baking sheet with parchment paper, put on his bread and lightly air dry in the oven. After this brush with each slice with olive oil and place them cut into thin layers of cheese.

Tomatoes cut in half, mix with chopped basil, herbs, olive oil and balsamic vinegar. Put the resulting dressing on top of sandwiches cheese.

Bruschetta Send in a preheated 180 ° C oven for another 5-7 minutes.

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8. Of green basil pesto

Ideal summer sauce, which is great for pasta and pizza. But you can just smear on a sandwich.

Ingredients

• 100 g of green basil leaves;
• 3 garlic cloves;
• 50 g parmesan;
• 30 g of pine nuts;
• ½ cup olive oil;
• ¼ cup of lemon juice;
• salt and freshly ground black pepper to taste.

preparation

Rinse and drain on a paper towel basil. Fry on a dry frying pan nuts, cheese rub on a small grater, garlic clean. Put all these ingredients in a blender and grind well.

Connect the olive oil and lemon juice. Last retain the bright green color of the sauce and give it mouth-watering acidity. Pour oil with the juice of basil in portions. After each include a blender for 1-2 minutes. At the end add salt and pepper and mix well again.

Transfer the pesto in a glass jar. Keep no more than a week in the refrigerator.

9. basil chimichurri

Moderately acidic, moderately sharp - this Latin American sauce is great for marinating meat.

Ingredients

• 4 cups of green basil leaves;
• 2 parsley;
• 4 garlic cloves;
• ½ jalapeno pepper;
• ½ cup olive oil;
• ¼ cup white wine vinegar;
• 1 teaspoon salt.

preparation

Greens, rinse and dry. Garlic clean, remove seeds from peppers. Grind it all in a blender, then add salt and mix with olive oil and wine vinegar.

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10. basil tartar

Creamy sour, this sauce is perfectly set off the fried fish and game.

Ingredients

• 1 shallot;
• 3 tablespoons capers;
• 1 bunch purple basil;
• 1 lemon;
• 200 g of mayonnaise;
• freshly ground black pepper - to taste.

preparation

Finely chop the shallots, capers (can be replaced with gherkins) and chopped basil. Last pre-rinse and remove the stems. Fill all with lemon juice and store in the refrigerator for 15-20 minutes.

When the herbs give flavor, add pepper and mix with mayonnaise. Better - with house.

11. French dressing with basil

This salad dressing, which the French call vinegretnoy. Perfect solution for vegetable salads, can also be used as a sauce for fish and chicken.

Ingredients

• ½ cup green basil leaves;
• 2 shallots beam;
• 1 teaspoon Dijon mustard;
• ½ teaspoon salt;
• 1 teaspoon of sugar;
• ¼ cup white vinegar;
• ¾ cup olive oil.

preparation

Wash and dry the basil and shallots. Put them in a bowl of a blender with the mustard, salt and sugar. Grind to homogeneity. Then pour bite and whisk again.

Gently insert in the olive oil dressing. Mix and transfer to a glass container. Store in refrigerator for up to 7 days.

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12. basil gelato

Gentle creamy delicacy in the best Italian tradition. Dense and at the same time melting in the mouth texture, unusual refreshing taste.

Ingredients

• 2 cups milk;
• 1 cup cream (at least 30% fat);
• 2 cups basil leaves;
• ¾ cup sugar;
• 6 eggs;
• ¼ teaspoon salt;
• 1 tablespoon lemon zest.

preparation

Join in a saucepan the milk, cream and sugar ½. Heat over low heat until sugar is dissolved. But in any case do not bring to a boil. As soon begin to appear the first bubbles, remove a saucepan from the heat.

The second half of the sugar, whisk egg yolks with a blender, basil, salt and zest. Gently slide the egg-basil mixture into the cooled milk and creamy. Once again, beat and send in a water bath. Constantly stir until cream thickens. It is also important to prevent boiling.

Pour the mixture was thickened to a container suitable for freezing. When cooled slightly, send in the freezer for 5-7 hours. Every 60 minutes and stir reach for gelato.

13. Basil, grapefruit lemonade

Refreshing bright taste. Easily converted into a summer cocktail, if you add the rum.

Ingredients

• ¼ cup sugar;
• ¼ cup water;
• ½ cup grapefruit juice;
• 10 green leaves of basil;
• 500 ml mineral water with gas.

preparation

Pour the water and melt the sugar in a water bath. Constantly stir the mixture not to burn and no lumps.

The cooled sugar syrup mixed with grapefruit juice. Basil wash and lightly crush him to give juice. Pair it with a grapefruit sugar mixture, stir and let stand for a while. Pour soda, add ice.

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14. Compote with basil

The hot reminds berry tea, and cold - excellent tones and refreshes.

Ingredients

• big bunch of purple basil;
• ½ lemon;
• 2 liters water;
• 100 g of sugar.

preparation

Basil and lemon rinse thoroughly and coarsely chop. If there is no fresh lemon, use one teaspoon of citric acid.

Pour the basil and lemon with water and put on fire. To boil, sprinkle in the sugar and stir. With the stated amount of sugar compote turn sour. If you love more sweet, add a little more sugar.

Give compote boil for 15 minutes. During this time, he gains a beautiful pink color. Then remove from heat and strain through a sieve. Ready compote pour into a decanter, tea or a glass bottle.

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