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Lime Sorbet
Dessert American

Lime Sorbet

4.6

Prep
15 min
Cook
10 min
Total
155 min

Instructions

  1. 1 Make a simple syrup by bringing sugar and water to a boil in a small saucepan. Allow to boil for 1 minute, then remove from the heat. Let cool for about 10 minutes.
  2. 2 Purée cooled simple syrup, lime juice, and basil in a blender. Pour into a container, cover, and place into the freezer until completely frozen, about 2 hours.
  3. 3 Break the frozen mixture into pieces and place back into the blender. Blend until smooth. Return to the container, cover, and store in the freezer until ready to serve.

By Mark Logan

No-Churn Lemon-Basil Sorbet
Dessert American

No-Churn Lemon-Basil Sorbet

Prep
5 min
Cook
5 min
Total
420 min

Instructions

  1. 1 Combine sugar and water in a medium saucepan over medium-high heat and bring to a boil, 3 to 5 minutes. Boil for 1 minute, stirring occasionally. Add lemon juice, basil sprigs, and lemon zest. Remove from heat and allow to cool for about 20 minutes.
  2. 2 Pour into a 9x13-inch metal baking pan or two 8-inch metal cake pans.
  3. 3 Place in the freezer for about 30 minutes. Remove basil leaves and stir. Freeze for 6 to 8 hours, stirring sorbet with a fork about once per hour until all the liquid is frozen.
  4. 4 Scoop sorbet into individual serving dishes and garnish with lemon slices and fresh basil leaves.

By Bibi

Basil Cake with Balsamic Strawberries
Dessert

Basil Cake with Balsamic Strawberries

4.4

Prep
15 min
Cook
40 min
Total
115 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Generously grease a fluted tube pan (such as a Bundt®).
  3. 3 Stir vegetable oil, eggs, and sour cream in a large bowl until thoroughly combined; stir in cake mix, instant vanilla pudding mix, and basil until batter is smooth.
  4. 4 Pour batter into prepared pan.
  5. 5 Bake until the cake is lightly browned at the edges and a toothpick inserted into the thickest part of the cake comes out clean, 40 to 45 minutes.
  6. 6 Let cake cool in pan for 20 minutes before inverting to turn cake out onto rack to cool completely.
  7. 7 Stir balsamic vinegar with sugar in a saucepan and place over medium heat. Bring mixture to a boil, reduce heat to low, and simmer until vinegar syrup is slightly thickened, about 5 minutes. Remove from heat and cool syrup to room temperature.
  8. 8 Just before serving, stir strawberries with balsamic syrup in a bowl; spoon berries and syrup over the cake. Sprinkle cake with fresh mint.

By jennifer macias

Basil Peach Pepper Parmesan Cobbler
Dessert

Basil Peach Pepper Parmesan Cobbler

4.3

Prep
15 min
Cook
35 min
Total
80 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Pour 2 teaspoons melted butter into the bottoms of two 6-ounce glass or ceramic ramekins.
  2. 2 Combine self-rising flour with 1/2 cup sugar in a bowl; whisk in milk to make a smooth batter. Whisk Parmigiano-Reggiano cheese and black pepper into the batter; divide equally between the prepared ramekins.
  3. 3 Place peach slices into a bowl and top with 2 tablespoons sugar and basil. Drizzle with balsamic vinegar and water; mix. Allow peaches to rest and let sugar draw out the moisture, about 10 minutes. Divide sliced peaches and their juice over the batter.
  4. 4 Bake in the preheated oven until the cobbler batter rises up over the peaches and cobblers are browned and bubbling, about 35 minutes. Let cool for about 20 minutes before serving for cobblers set up. Serve warm.

By John Mitzewich

Spicy Mango-Basil Paletas
Dessert Mexican

Spicy Mango-Basil Paletas

5.0

Prep
20 min
Cook
Total
860 min

Instructions

  1. 1 Combine mango chunks, lime juice, basil, cayenne pepper, and salt in a blender; blend until smooth. Pour mango purée into a large bowl; stir in sugar until sugar dissolves. Fold in diced mango. Pour into freezer pop molds.
  2. 2 Freeze until firm, 14 to 24 hours.

By Danielle Walquist Lynch

Southern-Style Strawberry Cobbler
Dessert American

Southern-Style Strawberry Cobbler

5.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish with 1 tablespoon butter.
  2. 2 Bring water, ½ cup sugar, and cornstarch to a low boil in a saucepan, stirring constantly; add strawberries and basil and stir to coat. Transfer mixture to the prepared baking dish. Cut 1 tablespoon butter into pieces; place on top strawberries.
  3. 3 Unroll crescent rolls; tear into pieces and arrange on top strawberries, adding as much as you'd like.
  4. 4 Place remaining 1 tablespoon butter in a microwave-safe dish; microwave until melted, about 10 seconds. Brush melted butter over crescent rolls; sprinkle 1 tablespoon sugar and cinnamon on top.
  5. 5 Bake in the preheated oven until bubbly and golden, about 25 minutes, covering with aluminum foil during the last 5 minutes to prevent over-browning.

By Rachael N Reed Palmer

Mango Gazpacho
Dessert European

Mango Gazpacho

4.5

Prep
Cook
Total

Instructions

  1. 1 Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

By USA WEEKEND columnist Pam Anderson

Strawberry Eton Mess for Mother's Day
Dessert European

Strawberry Eton Mess for Mother's Day

Prep
15 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Combine strawberries, 2 tablespoons sugar, balsamic vinegar, raspberry vinegar, and basil in a bowl: set aside until strawberries release their juices and absorb flavors, at least 15 minutes.
  2. 2 Whip heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Gradually add 1 tablespoon sugar, continually beating until soft peaks form. Beat in sour cream and cream cheese until well blended.
  3. 3 Sprinkle enough of remaining 3 tablespoons sugar into a heavy saucepan until bottom of pan is covered with a thin layer. Cook over medium heat, adding more sugar as it starts to melt; stir until caramelized and amber in color. Stir in almonds.
  4. 4 Pour sugar-almond mixture onto a sheet of parchment paper. Place another sheet of parchment paper on top; roll into a thin layer using a rolling pin. Cool. Break into pieces.
  5. 5 Spoon a layer of macerated strawberries in bottoms of 4 serving dishes; top with a layer of whipped cream and crushed meringue cookies. Continue layering until reaches tops of dishes. Garnish with caramelized almond pieces, crushed meringue cookies, and macerated strawberries.

By Francisca Azeredo Lobo

Maharani Cupcakes
Dessert Indian

Maharani Cupcakes

4.5

Prep
30 min
Cook
20 min
Total
270 min

Instructions

  1. 1 To make the sweet basil cream, heat the whipping cream in a saucepan until hot; do not boil. Turn off the heat and add the basil, stems and all, to the cream and allow it to steep for 1 hour. Refrigerate the cream for 3 hours or overnight. Strain and discard the basil.
  2. 2 Meanwhile, make the sweet curry lemon curd. Use a large microwave-safe bowl: the curd will expand to twice its volume as it cooks. Whisk together the white sugar, two eggs, and curry powder until smooth. Stir in the lemon juice, lemon zest, and butter. Cook in the microwave, stirring at one-minute intervals, until the mixture is thick enough to coat the back of a metal spoon. Pour the cooked curd through a sieve and refrigerate for at least three hours or until set. The mixture will have the consistency of soft pudding.
  3. 3 Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with cupcake liners.
  4. 4 Combine the white cake mix and coconut flakes in a mixing bowl. Stir in the water, three eggs, vegetable oil, and coconut extract. (For an extra-light texture, separate the egg whites from the yolks and beat the whites until medium-stiff peaks form. Fold the beaten egg whites into the cake batter.)
  5. 5 Scoop the cake batter into the prepared pans, filling the cups 2/3 full. Bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool completely.
  6. 6 In a chilled bowl, whip the cold basil-infused cream and 3 cups of confectioners' sugar until stiff peaks form. Refrigerate. Beat the cream cheese and remaining 3 cups of confectioners' sugar until smooth and soft. Fold in the whipped cream and mix gently until fully combined.
  7. 7 To decorate the cupcakes, spread a tablespoon of the lemon curd on top of each cupcake, followed by a dollop of the basil cream. Sprinkle with dragees.

By mkecupcakequeen

Tieton Apricot Tart with Basil Custard
Dessert American

Tieton Apricot Tart with Basil Custard

5.0

Prep
50 min
Cook
30 min
Total
260 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk all-purpose flour, whole wheat flour, almond meal, 1 tablespoon sugar, lemon zest, and salt together in a large bowl; cut in butter with a pastry blender until mixture forms pea-sized crumbs. Stir in buttermilk until dough comes together.
  3. 3 Press dough into the bottom and ½ inch up sides of a 16x12-inch baking pan or baking sheet.
  4. 4 Bake in the preheated oven until lightly browned, about 20 minutes. Cool completely on a wire rack, about 1 hour.
  5. 5 Meanwhile, whisk egg yolks, ⅔ cup sugar, and cornstarch together in a heavy-bottomed saucepan; whisk in milk. Add basil; cook over medium heat, whisking constantly, until mixture begins to steam, about 8 minutes. Reduce heat to low and discard basil. Whisk vigorously until custard thickens, about 1 minute.
  6. 6 Set a mesh strainer over a large bowl. Pour custard through strainer; press it through using a rubber spatula. Whisk vanilla extract into custard. Press a piece of plastic wrap directly onto custard surface. Refrigerate until cold, about 3 hours.
  7. 7 Pour custard into crust; spread to edges with a rubber spatula. Arrange apricot slices on top.
  8. 8 Place apricot jam in a small microwave-safe bowl; microwave on high until melted, about 1 minute. Brush jam over apricot slices.

By cheesemite

Italian Herb Infused Olive Oil
Italian

Italian Herb Infused Olive Oil

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.

By Carol

A Farewell to Basil Fettuccine
Italian

A Farewell to Basil Fettuccine

4.7

Prep
20 min
Cook
10 min
Total
210 min

Instructions

  1. 1 Process basil leaves in a food processor until chopped very fine. Add 1 1/2 cups flour and pulse two or three times, or until combined. Mix in egg and oil. Add water until dough forms a ball shape. If dough seems dry, add a bit more water.
  2. 2 Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate for 2 hours.
  3. 3 Remove dough from the refrigerator and cut into 6 equal size portions. Run pasta though a pasta machine or roll with a rolling pin to desired thickness. Use additional flour to coat pasta while rolling. Once dough is desired thickness, run through the machine on the fettuccine setting to create noodles.
  4. 4 Allow pasta to dry for 1 hour prior to cooking.
  5. 5 Cook in a large pot of boiling water until al dente, 3 to 5 minutes depending on the thickness of the pasta.

By GYPSY-WITCH

Creamy Pesto Sauce
Italian

Creamy Pesto Sauce

4.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add the basil leaves and cook until tender and bright green, 2 to 5 minutes. Drain basil, reserving 2 tablespoons of the basil water.
  2. 2 Blend basil, 2 tablespoons basil water, Parmesan cheese, cream cheese, olive oil, butter, and garlic in a blender until smooth and creamy.

By *DW*

Sweet Basil Tomato Sauce
Italian

Sweet Basil Tomato Sauce

4.3

Prep
5 min
Cook
35 min
Total
40 min

Instructions

  1. 1 Combine diced tomatoes, crushed tomatoes, onion, basil, and garlic in a saucepan; bring to a boil. Reduce the heat and simmer until slightly reduced, about 30 minutes.

By Joy Andrews

Mango Bruschetta
Appetizer Italian

Mango Bruschetta

3.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the broiler.
  2. 2 Arrange French bread slices in a single layer on a large baking sheet. Broil in the preheated oven 1 to 2 minutes per side, until lightly toasted. Remove from heat.
  3. 3 In a medium bowl, mix mango and fresh basil.
  4. 4 Top each bread slice with equal amounts of the mango and basil mixture. Sprinkle with Romano cheese, adjusting the amount to taste.
  5. 5 Return topped bread to broiler. Broil 2 to 3 minutes, or until the cheese is melted and lightly browned. Serve hot.

By Justin Aleo

Cheesy-Crust Skillet Pizza
Dinner Italian

Cheesy-Crust Skillet Pizza

4.4

Prep
10 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Heat a 10-inch non-stick skillet over medium-high heat. Sprinkle shredded mozzarella cheese evenly into hot skillet; cook until cheese is melted, 2 to 3 minutes.
  2. 2 Arrange tomato slices, basil leaves, and fresh mozzarella slices on the melted cheese, leaving space for a "crust" to form; cook until top is bubbling and edges are browned, 2 to 3 minutes.
  3. 3 Remove skillet from heat and loosen pizza with a spatula. Gently slice pizza onto a cutting board; cool for 1 minute before slicing.

By themoodyfoodie

Garlic Butter Sauce
Pantry Italian

Garlic Butter Sauce

4.4

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a small saucepan.
  3. 3 Add garlic , and sauté until cooked and fragrant.
  4. 4 Add oregano and basil; stir until heated through.
  5. 5 Serve warm.

By Christine

Quick Garlic Breadsticks
Dinner Italian

Quick Garlic Breadsticks

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  2. 2 Stir Parmesan cheese, garlic powder, and basil together in a small bowl.
  3. 3 Place hot dog buns, cut-sides up, onto the prepared baking sheet. Spread margarine onto buns, then sprinkle Parmesan mixture over top.
  4. 4 Bake in the preheated oven until golden brown, about 10 minutes.

By Billie Miller

Fig and Ricotta Crostini
Appetizer Italian

Fig and Ricotta Crostini

4.5

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Place the baguette slices on an ungreased, foil-lined baking sheet.
  3. 3 Bake the bread in the preheated oven until the bottoms are brown, about 5 minutes; flip and bake until crisp, 5 minutes. Remove the pan from the oven.
  4. 4 Spread 1 tablespoon of ricotta on each slice of toasted bread. Place a few ribbons of basil on each, arrange a slice of fig on top, and drizzle the finished crostini with balsamic vinegar.

By Rachel Wolkofsky Pollack

Neapolitan Sauce
Italian

Neapolitan Sauce

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Score an "x" in the bottom of each tomato. place tomatoes in boiling water for a minute, carefully remove tomatoes and plunge into an ice bath. The tomato skin will peel off easily.
  2. 2 Bring a large pot of water to a boil. Working in several batches, place tomatoes in the boiling water for 1 minute. Carefully remove and plunge into an ice bath. Transfer to a work surface and remove skins.
  3. 3 Heat oil in a heavy saucepan over medium heat. Add garlic and cook until lightly browned and fragrant, about 45 seconds. Add tomatoes, crushing each one by hand. Add salt, pepper, and red pepper flakes. Cook, stirring every few minutes, until sauce starts to thicken, 20 to 25 minutes.
  4. 4 Stir in fresh basil and remove from the heat. Serve immediately.

By thedailygourmet