Type what you have

Ingredients

• ✓ basil
• olive oil
• lemon juice
• garlic
• shallot
• parsley
• thyme
• oregano
• salt
• black pepper

Instructions

1. 1 Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.

By ryalibertino

Ingredients

• ✓ basil
• garlic
• black pepper
• butter

Instructions

1. 1 Place basil, garlic, and pepper to the bowl of a food processor. Process until leaves and garlic are finely chopped.
2. 2 Add butter and process until just combined. Spoon into a container with a tight-fitting lid. Refrigerate until firm.

By Janis Dee

Ingredients

• ✓ basil
• thyme
• salt
• white pepper
• olive oil
• roma tomato
• olive oil

Instructions

1. 1 Mix together basil, thyme, salt, and white pepper in a bowl. Mix in 5 teaspoons olive oil to make a spreadable paste. Spread paste on cut-side of each tomato half.
2. 2 Heat remaining 2 tablespoons olive oil in a small skillet over medium-low heat. Place tomatoes herb-side down in the skillet. Cover and simmer until tomatoes are hot but not stewed, about 5 minutes.

By LITTLE OREGON GIRL

Ingredients

• ✓ basil
• wooden skewer
• cipollini onion
• olive oil
• seasoned salt

Instructions

1. 1 Fill a shallow dish with water; soak wooden skewers in water for 30 minutes.
2. 2 Meanwhile, place onions, basil, olive oil, and seasoned salt in a large bowl; toss to coat onions. Refrigerate until flavors blend, 30 to 60 minutes.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Thread onions onto the prepared skewers, weaving basil between onions.
5. 5 Cook skewers on the preheated grill until onions are sweet and tender, about 10 minutes, flipping once.

By FrackFamily5 CACT

Ingredients

• ✓ basil
• tomato
• mozzarella cheese
• olive oil
• sea salt

Instructions

1. 1 Alternate and overlap tomato slices, mozzarella cheese slices, and basil leaves on a large platter. Drizzle with olive oil. Season with sea salt and pepper.

By Jackie

Ingredients

• ✓ basil
• water
• quinoa
• lemon
• parsley
• garlic
• roasted red pepper and garlic seasoning blend

Instructions

1. 1 Stir water, quinoa, lemon juice, lemon zest, parsley, basil, garlic, and seasoning blend together in a saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, about 20 minutes. Let rest, covered, for 5 minutes; fluff with a fork.

By MellyG

Ingredients

• ✓ basil
• golden beet
• olive oil
• sea salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Set out a large sheet of aluminum foil and set peeled, cubed beets on top. Fold up the edges to guild a aluminum foil bowl. Drizzle with olive oil and sprinkle with basil. Season with salt and pepper.
3. 3 Roast in the preheated oven until beets are soft, about 30 minutes.

By Tara Dunn

Ingredients

• ✓ basil
• sweet potato
• butter
• garlic
• thyme

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
2. 2 Transfer potatoes to a large bowl; add butter, garlic, basil, and thyme. Use a potato masher to mash until smooth.

By Master Chef

Ingredients

• ✓ basil
• carrot
• pineapple tidbits
• yogurt
• mayonnaise
• poppy seed
• mustard powder
• salt

Instructions

1. 1 Stir together carrot matchsticks and pineapple tidbits in a large bowl. Add yogurt, mayonnaise, chopped fresh basil, poppy seeds, ground mustard, and salt. Stir until combined.

By VirginiaWillis

Ingredients

• ✓ basil
• olive oil
• zucchini
• salt
• black pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with some olive oil.
2. 2 Combine thinly sliced zucchini and olive oil in a bowl. Spread zucchini slices out in a single layer on the baking sheets.
3. 3 Roast in the preheated oven until zucchini are soft and lightly browned on the edges, 20 to 25 minutes. Transfer to a bowl and allow to cool slightly.
4. 4 Season with salt and pepper. Add basil and mix to combine. Serve warm or cold.

By Barbara Sauermann

Ingredients

• ✓ basil
• olive oil
• onion
• corn kernel
• cream cheese
• water
• tomato
• parsley
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion; and cook until soft and translucent, about 3 minutes. Stir in corn kernels. Cook, stirring occasionally, until kernels are tender, about 5 minutes. Stir in cream cheese and water until cream cheese is melted. Stir in tomatoes, parsley, and basil. Season with salt and black pepper.

By VirginiaWillis

Ingredients

• ✓ basil
• butter
• cherry tomato
• white sugar
• salt
• pepper

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Add cherry tomatoes, basil, and sugar. Cook for about 30 seconds, then season to taste with salt and pepper. Continue cooking for a few seconds more until tomatoes have just started to blister.

By SunnyByrd

Ingredients

• ✓ basil
• seashell pasta
• butter
• olive oil
• artichoke heart
• garlic

Instructions

1. 1 Bring a pot of salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
2. 2 While the pasta is cooking, heat butter and oil in a skillet over medium heat until butter melts. Add artichoke hearts, garlic, and basil; cook and stir until heated through, about 5 minutes.
3. 3 Drain pasta. Add to the skillet and toss with artichoke mixture.

By SLW0784

Ingredients

• ✓ basil
• olive oil
• garlic
• tomato
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a large skillet over low heat; add garlic and sauté until tender, about 2 minutes.
3. 3 Stir in crushed tomatoes, basil, salt, and pepper. Simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Serve immediately.

By LIAROSE

Ingredients

• ✓ basil
• chicken broth
• spinach
• cheese tortellini
• garlic powder
• salt
• pepper

Instructions

1. 1 Combine chicken broth and spinach in a large pot over high heat; bring to a boil.
2. 2 Reduce heat to medium-low and stir in tortellini; cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 to 5 minutes. Season with basil, garlic powder, salt, and pepper.

By Nicole

Ingredients

• ✓ basil
• green bean
• fennel bulb
• olive oil
• salt
• pepper
• feta cheese

Instructions

1. 1 Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
2. 2 Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.

By FOXLAIRFARM

Ingredients

• ✓ basil
• long grain white rice
• water
• vegetable oil
• zucchini
• green onion
• garlic
• garlic salt
• paprika
• oregano
• tomato
• cheddar cheese

Instructions

1. 1 Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
3. 3 Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
4. 4 Bake uncovered 20 minutes, or until cheese is melted and bubbly.

By Debi Blair McGinness

Ingredients

• ✓ basil
• parmesan cheese
• pine nut
• olive oil
• lemon juice
• garlic
• penne pasta
• olive oil
• pine nut
• asparagus
• zucchini
• kalamata olive
• roasted red pepper
• sun-dried tomato
• parmesan cheese

Instructions

1. 1 Make pesto: Combine basil, Parmesan cheese, pine nuts, olive oil, lemon juice, and garlic in a food processor; blend until well combined and consistency is that of fresh pesto.
2. 2 Start pasta: Bring a pot of lightly salted water to a boil. Cook penne in boiling water until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Pour 1 tablespoon olive oil over the pasta and toss to coat.
3. 3 While the pasta is cooking, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add pine nuts and toss in hot oil until lightly browned, 1 to 2 minutes; remove to a plate and set aside.
4. 4 Add asparagus, zucchini, olives, red pepper, and sun-dried tomatoes to the skillet; cook and stir until hot, 5 to 7 minutes. Stir pine nuts into the vegetable mixture.
5. 5 Add cooked pasta and about 1/4 cup of the pesto, or more to your liking, to the skillet and toss to combine.
6. 6 Serve in bowls topped with grated Parmesan cheese.

By Mikey's Kitchen

Ingredients

• ✓ basil
• bacon
• green onion
• garlic
• green bean
• tomato
• oregano
• brown sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Cook bacon in a skillet over medium heat until crisp. Remove from the pan to drain on paper towels.
3. 3 Reserve the grease in the skillet and add the onions; cook and stir over medium heat until softened. Add garlic and cook for about 30 seconds more. Remove from the heat.
4. 4 In a saucepan, combine the green beans, tomatoes, basil, oregano and brown sugar.
5. 5 Crumble in the bacon and add the onion and garlic from the skillet. Warm over medium heat until heated through, 5 to 10 minutes.

By Jenna McGarvey

Ingredients

• ✓ basil
• olive oil
• cherry tomato
• grape tomato
• salt
• pepper
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 1 tablespoon olive oil in a 12-inch frying pan over medium-high heat until oil starts to smoke.
3. 3 Add tomatoes to hot oil; season with salt and pepper. Sauté, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes.
4. 4 Stir in garlic and continue shaking the pan until garlic is fragrant.
5. 5 Remove from heat; stir in fresh basil and remaining 1 tablespoon olive oil.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ basil
• white vinegar
• vegetable oil
• onion
• sugar
• salt
• oregano
• garlic powder
• artichoke heart
• broccoli
• cauliflower
• carrot
• mushroom

Instructions

1. 1 In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
2. 2 In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.

By Paula

Ingredients

• ✓ basil
• pie crust
• tomato
• salt
• garlic
• cheddar cheese
• mozzarella cheese
• mayonnaise

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Press pie pastry into a 9-inch pie pan; prick the bottom and sides with a fork.
2. 2 Bake in the preheated oven until lightly browned, 10 to 12 minutes. Remove from the oven and cool completely; reduce the oven temperature to 350 degrees F (175 degrees C).
3. 3 While the crust is cooling, place tomato slices in a single layer in a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel.
4. 4 Arrange 1/2 of the tomatoes in a layer over the bottom of the cooled crust, overlapping the slices. Sprinkle with 1/2 each of the garlic, basil, Cheddar, and mozzarella. Repeat layers once more, then spread mayonnaise over the top.
5. 5 Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.

By Elizabeth

Ingredients

• ✓ basil
• tomato
• mozzarella cheese
• red onion
• olive oil
• balsamic vinegar
• salt
• pepper

Instructions

1. 1 In a large bowl, combine the tomatoes, cheese, onion, oil, vinegar, basil, and salt and pepper to taste. Toss and chill for 1 hour. Serve on large platter.

By katquilter

Ingredients

• ✓ basil
• water
• couscous
• feta cheese
• jalapeno pepper
• cucumber
• garlic
• green onion
• mint
• cilantro
• parsley
• cumin
• cayenne pepper
• lemon

Instructions

1. 1 Bring the water to a boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the couscous absorbs the water entirely, about 10 minutes; fluff with a fork.
2. 2 While the couscous soaks, stir the feta cheese, jalapeno pepper, cucumber, garlic, green onion, mint, basil, cilantro, parsley, cumin, cayenne pepper, and lemon juice in a large bowl. Add the prepared couscous and mix well.

By vburrito

Ingredients

• ✓ basil
• red bell pepper
• orange bell pepper
• red onion
• portabella mushroom
• olive oil
• salt
• sugar snap pea
• zucchini
• yellow summer squash
• garlic
• balsamic vinegar
• walnut

Instructions

1. 1 Preheat oven to 400 degrees F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
2. 2 Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
3. 3 Drizzle with balsamic and toss well. Sprinkle with basil.

By California Walnuts

Ingredients

• ✓ basil
• butter
• onion
• salt
• black pepper
• brown sugar
• tomato
• white bread

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Sauté butter and onion in a medium saucepan over medium heat until onion is translucent, 3 to 4 minutes. Add salt, pepper, basil, brown sugar, and tomatoes; mix well. Stir in bread until well combined. Pour tomato-bread mixture into the prepared dish.
3. 3 Bake in the preheated oven for 30 to 35 minutes. Enjoy.

By Linda

Ingredients

• ✓ basil
• olive oil
• tomato
• balsamic vinegar
• olive oil
• broccoli
• garlic
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.

By Debra

Ingredients

• ✓ basil
• water
• milk
• butter
• polenta
• parmesan cheese
• salt
• black pepper
• butter
• tomato

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease an 8x8-inch baking dish.
2. 2 Heat water, milk, and 1 tablespoon butter in a saucepan over medium-high heat; bring to a boil. Stir in polenta with a wooden spoon until thickened, about 5 minutes. Off heat, stir in 1 cup Parmesan cheese and 1/2 chopped basil; season with salt and pepper. Transfer to the prepared baking dish; arrange 1 tablespoon chilled pieces butter over top.
3. 3 Bake in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from oven.
4. 4 Decoratively arrange tomato slices over top of polenta; sprinkle remaining 1/2 chopped basil over tomatoes, then sprinkle with remaining 1/2 cup Parmesan cheese.
5. 5 Return to oven; bake until tomatoes warm and Parmesan bubbly, 5 to 10 minutes.

By rjohl

Ingredients

• ✓ basil
• rotini pasta
• mayonnaise
• red wine vinegar
• garlic
• salt
• black pepper
• tomato
• yellow bell pepper
• black olive

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water; set aside.
2. 2 Whisk mayonnaise, vinegar, garlic, salt, and black pepper together in a large bowl until combined. Stir in basil.
3. 3 Stir in rotini, tomatoes, bell pepper, and olives gently until combined. Chill in the refrigerator for 3 hours to overnight. Stir gently before serving.

By Jeri Mortinson

Ingredients

• ✓ basil
• rice vinegar
• sesame oil
• white sugar
• ginger
• lemongrass
• soy sauce
• cucumber
• jalapeno pepper
• cilantro

Instructions

1. 1 Whisk rice vinegar, sesame oil, sugar, ginger, lemongrass, and soy sauce together in a large bowl. Stir in cucumbers, jalapeno pepper, cilantro, and basil.

By xiaodaut