Type what you have

Ingredients

• ✓ basil
• mozzarella cheese
• cherry tomato
• mozzarella

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

Ingredients

• ✓ basil
• parmesan cheese
• almond
• olive oil
• garlic

Instructions

1. 1 Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor; pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.

By SAS4U

Ingredients

• ✓ basil
• parmesan cheese
• garlic powder
• hot dog bun
• margarine

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

Ingredients

• ✓ basil
• salmon fillet
• tomato
• olive oil
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; coat with cooking spray.
2. 2 Place salmon fillets on foil; sprinkle with basil. Top with tomato slices, drizzle with olive oil, and sprinkle with Parmesan cheese.
3. 3 Bake in the preheated oven until salmon opaque in center and Parmesan lightly browned, about 20 minutes.

By CHEDDAR97005

Ingredients

• ✓ basil
• pine nut
• garlic
• olive oil
• parmesan cheese

Instructions

1. 1 Cook pine nuts in a dry skillet in a single layer over medium-low heat, stirring constantly, until fragrant and golden brown, 3 to 5 minutes. Immediately transfer to a plate to stop the cooking process; cool, about 5 minutes.
2. 2 Combine pine nuts, basil, and garlic in the bowl of a food processor; pulse until blended. Pour in olive oil slowly, with the processor running on low speed, until mixture is smooth. Add Parmesan cheese; pulse until just combined.

By Tipsy Inspirations

Ingredients

• ✓ basil
• parmesan cheese
• olive oil
• pine nut
• garlic
• lemon juice

Instructions

1. 1 Combine basil, Parmesan cheese, olive oil, pine nuts, and garlic in the bowl of a food processor or blender. Blend to a smooth paste. Add lemon juice, if desired, and quickly pulse to combine.

By ANDERVAL

Ingredients

• ✓ basil
• fuyu persimmon
• burrata cheese
• balsamic glaze
• olive oil
• black pepper

Instructions

1. 1 Place persimmon rounds on a platter. Cut burrata ball into 5 or 6 pieces, ensuring that each piece has some of the firm outer shell (mozzarella) as well as some of the creamy inside (stracciatella and cream). Distribute burrata pieces around persimmon rounds. Drizzle with balsamic glaze and olive oil. Scatter basil leaves on top and sprinkle with pepper.

By Kim's Cooking Now

Ingredients

• ✓ basil
• olive oil
• garlic
• farfalle pasta
• white bean
• fire-roasted diced tomato

Instructions

1. 1 Combine the olive oil and garlic in a small bowl. Set aside.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
3. 3 Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.

By elsaw

Ingredients

• ✓ basil
• tomato
• celery
• onion
• green bell pepper
• sugar

Instructions

1. 1 Combine tomatoes, celery, onion, bell pepper, sugar, and basil in a large saucepan over medium heat. Cover; cook, stirring occasionally, for 10 minutes.

By MARCIAMOLINA

Ingredients

• ✓ basil
• heirloom tomato
• mozzarella cheese
• olive oil
• salt
• black pepper

Instructions

1. 1 Arrange tomatoes, mozzarella, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil, then sprinkle with salt and pepper.

By ChefJackie

Ingredients

• ✓ basil
• tomato
• olive oil
• garlic
• salt
• parmesan cheese

Instructions

1. 1 Mix tomatoes, basil, olive oil, and garlic together in a large non-reactive bowl; season with salt.
2. 2 Cover bowl with plastic wrap and let mixture sit at room temperature until the flavors meld, 2 to 10 hours.
3. 3 Stir Parmesan cheese into the tomato mixture just before serving.

By Sharon Denise

Ingredients

• ✓ basil
• zucchini
• tomato sauce
• mozzarella cheese
• bechamel sauce
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cut zucchini lengthwise into 1/4-inch thick slices with a knife or mandolin.
3. 3 Pour 2 tablespoons tomato sauce on the bottom of a 9x13-inch baking dish. Arrange zucchini slices in a single layer, slightly overlapping, over tomato sauce.
4. 4 Top with a thin layer of mozzarella, 1/3 of the bechamel (see Editor's Note), 1/3 of remaining tomato sauce, 1/3 of the Parmigiano Reggiano cheese, and 1/3 of the basil. Repeat layers, topping with bechamel and Parmigiano Reggiano cheese.
5. 5 Bake in the preheated oven until sauce is bubbly and the top is golden brown, about 35 minutes. Allow to set until remaining liquid is absorbed, about 10 minutes.

By Buckwheat Queen

Ingredients

• ✓ basil
• parmesan cheese
• olive oil
• red bell pepper
• red pepper flakes
• black pepper

Instructions

1. 1 Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth. Add the red bell pepper, basil, red pepper flakes, and black pepper; blend again until smooth.

By mushythedestroyer

Ingredients

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

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place tomato halves snugly side by side in a shallow baking dish. Insert whole cloves of garlic between tomatoes. Brush olive oil over the top and sprinkle with basil. Season with salt and pepper.
3. 3 Bake uncovered in the preheated oven until tomatoes have softened and are sizzling in the pan with the edges slightly charred, 35 to 45 minutes. Serve hot.

By Ali

Ingredients

• ✓ basil
• pine nut
• salt
• parmigiano-reggiano cheese
• pecorino romano cheese
• olive oil
• trofie pasta

Instructions

1. 1 Add pine nuts to a large mortar and pestle and crush until a past forms, about 2 minutes. Add 1/4 of the basil leaves and begin to crush and grind the basil leaves until they have begun to release their oil and leaves begin to break apart. Add another 1/4 of the basil leaves and the salt. Crush and grind the added leaves and the salt. Continue this until all the basil leaves have been added and crushed; turning into a paste.
2. 2 Add the Parmesan and Pecorino cheeses and mix with a wooden spoon. Once well combined, add the oil little-by-little until a creamy paste has been achieved.
3. 3 Bring a large pot of lightly salted water to a boil. Add fresh trofie pasta and cook, stirring occasionally, until tender yet firm to the bite, 3 to 4 minutes. Drain. Mix in pesto sauce, adding a bit more olive oil if needed.

By Buckwheat Queen

Ingredients

• ✓ basil
• balsamic vinegar
• olive oil
• heirloom tomato
• mozzarella
• salt
• black pepper

Instructions

1. 1 Combine balsamic vinegar and basil in a bowl. Pour in olive oil slowly while whisking constantly.
2. 2 Place tomatoes and mozzarella in a bowl. Pour vinaigrette over the top. Season with salt and pepper and toss together.

By GirlyGamerGeek

Ingredients

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

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. 2 Place tomato halves skin-side down on the prepared baking sheet. Add garlic cloves. Evenly drizzle tomatoes and garlic with olive oil and season with salt and pepper.
3. 3 Roast in the preheated oven until tomatoes are bubbling, about 25 minutes. Increase heat to 425 degrees F (220 degrees C). Roast until tomatoes just begin to brown, 10 more minutes. Turn off the heat. Let tomatoes sit in the hot oven with the door closed until further caramelized, about 5 minutes.
4. 4 Transfer roasted tomatoes and garlic to a bowl. Add basil and use a wooden spoon to crush the mixture and break apart the tomatoes, leaving them a bit chunky. Remove peels, if desired. Serve over your favorite cooked pasta.

By Buckwheat Queen

Ingredients

• ✓ basil
• parsley
• olive oil
• sunflower seed
• pecorino romano cheese
• lemon
• garlic
• salt

Instructions

1. 1 Combine basil, parsley, olive oil, sunflower seeds, Pecorino Romano cheese, lemon juice, garlic, and sea salt in a small blender or food processor; purée until reaches desired consistency. Taste; adjust salt.

By Jonathan Charbz

Ingredients

• ✓ basil
• egg
• ricotta cheese
• salt
• cayenne pepper
• parmesan cheese
• all-purpose flour
• butter

Instructions

1. 1 Briefly blanch basil leaves in simmering water, about 20 seconds. Transfer immediately to a bowl of cold water to stop the cooking. Drain on towels. Place basil in bowl of a blender. Add eggs. Blend until basil is blended in and mixture achieves an even green color with flecks of basil.
2. 2 Place ricotta in a mixing bowl. Add basil/egg mixture, salt, cayenne, Parmesan cheese, and flour. Thoroughly mix together using a spatula; whisk mixture to ensure ingredient are evenly blended. Cover and refrigerate until chilled and firm, about 2 hours.
3. 3 Scoop out a small portion of dough using a teaspoon. Using a second spoon, shape into a rounded oval. Repeat until you have enough gnocchi for a batch, about 6 or so.
4. 4 Bring a large pot of salted water to a simmer. Drop shaped gnocchi in batches into pot as you form them. After a minute or so they will rise to the surface. Continue simmering until they spring back to the touch when you remove one from the water to test it, 2 to 3 more minutes. Transfer to a plate with a slotted spoon to cool. Repeat with the remaining dough.
5. 5 Optional step: Melt butter in a skillet until bubbling. Add cooked gnocchi and brown on each side. Serve with a dusting of grated Parmesan cheese and a drizzle of the butter from the pan.

By John Mitzewich

Ingredients

• ✓ basil
• tomato
• burrata cheese
• olive oil
• salt
• black pepper
• balsamic glaze

Instructions

1. 1 Slice each tomato into 3 or 4 thick slices. Place on a serving tray or platter.
2. 2 Pull Burrata cheese apart into pieces and place on top of tomatoes. Add basil leaves, then drizzle with olive oil. Season generously with salt and pepper and drizzle with balsamic glaze.

By 20recipes

Ingredients

• ✓ basil
• tagliatelle pasta
• sun-dried tomato
• sour cream
• ricotta cheese
• parmesan cheese
• flat-leaf parsley

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle and return to a boil; cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
2. 2 Cook sun-dried tomatoes in a large skillet over medium heat, 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese, then stir in parsley and basil. Toss in tagliatelle to combine.

By Michelle Finley Baker

Ingredients

• ✓ basil
• tomato
• burrata cheese
• olive oil
• salt
• black pepper
• balsamic vinegar

Instructions

1. 1 Arrange tomato and burrata slices on a platter. Place basil leaves in between and drizzle olive oil over top. Season with salt and pepper and drizzle with balsamic vinegar.

By Allrecipes Member

Ingredients

• ✓ basil
• ricotta cheese
• all-purpose flour
• parmigiano-reggiano
• egg yolk
• nutmeg
• white pepper
• salt
• lemon

Instructions

1. 1 Bring a large pot of salted water to a boil. Add basil and cook uncovered until just wilted, about 1 minute. Immerse in ice water for several minutes to stop the cooking process. Drain. Squeeze very dry and finely chop.
2. 2 Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add basil, white pepper, and salt; mix until gnudi mixture is well-combined.
3. 3 Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.
4. 4 Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain.

By Callinectes Sapidus

Ingredients

• ✓ basil
• potato
• olive oil
• sardine
• cherry tomato
• garlic
• bread crumb

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain. Cover with cold water and allow to sit until cool, draining and replacing the cold water as needed. Peel and slice the potatoes thinly.
2. 2 Preheat an oven to 350 degrees F (175 degrees C).
3. 3 Grease a casserole dish with the olive oil. Line the casserole dish with an even layer of potato slices; top with a layer of sardine fillets. Scatter the diced tomatoes over the sardines. Sprinkle the garlic, basil, and bread crumbs over the tomatoes.
4. 4 Bake in the preheated oven until heated through, about 20 minutes.

By Bellissima

Ingredients

• ✓ basil
• roasted red pepper
• mozzarella cheese
• tomato
• olive oil
• black olive
• black pepper

Instructions

1. 1 Cut roasted red peppers into 16 large pieces; set aside.
2. 2 Place 1 tomato slice, 1 basil leaf, 1 mozzarella cheese slice, 1 roasted pepper piece, and 1 more basil leaf, starting at the edge of a serving platter. Continue arranging salad in same order, forming a spiral from outside to in, until all tomato slices, basil leaves, mozzarella slices, and roasted pepper pieces have been arranged; salad should end in center of platter.
3. 3 Drizzle salad with olive oil; sprinkle with black olives and black pepper.

By stronglive1

Ingredients

• ✓ basil
• oil and vinegar dressing
• chicken breast
• salt
• black pepper
• grape tomato
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pour 1/4 cup dressing into a small bowl.
3. 3 Arrange chicken breasts evenly in the center of a grill pan. Brush both sides of the chicken breasts with dressing; season with salt and pepper.
4. 4 Pour remaining 1/4 cup dressing into a mixing bowl. Add tomatoes and basil. Toss to coat evenly with the dressing.
5. 5 Spread the tomato mixture evenly around chicken in a single layer.
6. 6 Bake in the preheated oven for 20 minutes. Remove pan from oven and top chicken with fresh mozzarella; return pan to oven.
7. 7 Continue baking until mozzarella cheese is golden brown and bubbly and chicken is fully cooked, about 10 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

By Ms Chef Esh

Ingredients

• ✓ basil
• garlic
• chicken breast
• zucchini
• white bean
• tomato
• black pepper

Instructions

1. 1 Prepare a skillet with cooking spray and place over medium heat. Cook the garlic in the skillet until browned. Add the chicken and cook until slightly browned, about 3 minutes per side. Stir the zucchini and white beans into the skillet; cover and cook about 5 minutes. Scatter the tomato over the dish; cover again and cook another 2 minutes. Add the basil leaves and cook 1 minute more. Season with black pepper to serve.

By hauliewytmo

Ingredients

• ✓ basil
• egg
• bread crumb
• green tomato
• spaghetti sauce
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Whisk eggs in a bowl until smooth. Place bread crumbs in a separate shallow dish.
3. 3 Dip tomato slices in egg, then press into bread crumbs to coat. Arrange coated tomato slices in a single layer on the prepared baking sheets.
4. 4 Bake in the preheated oven until golden, about 5 minutes per side.
5. 5 Add 3 cups spaghetti sauce to a 9x13-inch baking dish; top with 1 layer tomato slices, ½ mozzarella, and ¼ cup Parmesan. Repeat layering with remaining 3 cups spaghetti sauce, remaining tomatoes, remaining ½ mozzarella, and remaining ¼ cup Parmesan; sprinkle basil over top.
6. 6 Bake in the preheated oven until golden brown, about 35 minutes.

By bertholf

Ingredients

• ✓ basil
• farfalle pasta
• cherry tomato
• mozzarella cheese
• black olive
• olive oil
• oregano

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and cool to room temperature.
2. 2 Combine tomatoes, bocconcini, olives, olive oil, basil, and oregano in a large bowl; toss to evenly coat. Add pasta to tomato mixture and toss.

By Buckwheat Queen

Ingredients

• ✓ basil
• olive oil
• onion
• tomato
• white mushroom
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; cook and stir onion in oil for about 5 minutes, until translucent. Add tomato wedges and mushrooms. Simmer, occasionally stirring, for about 20 minutes or until tomatoes and mushrooms are cooked through and sauce is reduced and thickened.
2. 2 Sprinkle on basil, salt and pepper, and stir to combine.

By Cathy Wiechert