Type what you have

Ingredients

• ✓ basil
• olive oil
• balsamic vinegar
• garlic
• salmon
• garlic salt
• cilantro

Instructions

1. 1 Mix oil and vinegar together in a small bowl.
2. 2 Arrange salmon fillets in a shallow baking dish. Rub garlic over salmon, then pour oil and vinegar mixture over top, turning once to coat. Season with garlic salt, then scatter cilantro and basil over top. Let sit for 10 minutes.
3. 3 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Remove salmon from marinade and shake off excess. Discard all but a few tablespoons remaining marinade.
5. 5 Broil salmon in the preheated oven, turning once and brushing occasionally with reserved marinade up until the last 4 minutes, until fish is browned on both sides and flakes easily with a fork, 10 to 12 minutes.

By ARIEL1O1

Ingredients

• ✓ basil
• olive oil
• salmon
• olive oil
• garlic
• tomato
• balsamic vinegar

Instructions

1. 1 Heat 1 teaspoon olive oil in a saucepan over medium heat. Cook salmon in the hot oil until cooked through and flakes easily with a fork, 5 to 7 minutes per side.
2. 2 Heat 2 tablespoons olive oil in a separate saucepan over medium heat; add garlic and cook until fragrant, about 1 minute. Add tomatoes; cook until heated through, about 5 minutes. Pour balsamic vinegar into tomato mixture; add basil. Cook and stir tomato mixture until flavors blend, about 3 minutes.
3. 3 Place salmon on a plate and top with tomato sauce.

By Honour232

Ingredients

• ✓ basil
• penne pasta
• basil oil
• olive oil
• garlic
• grape tomato
• pepper jack cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until cooked through but still firm to the bite, about 10 minutes. Drain and set aside.
3. 3 Heat both oils in a large skillet over medium-high heat. Add garlic and cook until soft, 1 to 2 minutes.
4. 4 Add tomatoes, reduce heat to medium, and simmer for 10 minutes.
5. 5 Stir in pepper Jack, mozzarella, and Parmesan cheese.
6. 6 When cheese begins to melt, mix in cooked penne pasta.
7. 7 Season with fresh basil.

By Elisa Stamm

Ingredients

• ✓ basil
• cherry tomato
• red bell pepper
• yellow bell pepper
• green bell pepper
• zucchini
• red onion
• garlic
• olive oil
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
3. 3 Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

By BigDaddy

Ingredients

• ✓ basil
• chicken broth
• quinoa
• olive oil
• garlic scape
• onion
• chicken breast
• zucchini
• tomato
• feta cheese
• lime juice

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to a simmer, cover, and cook until broth is absorbed, quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.
2. 2 Meanwhile, heat 2 tablespoons olive oil in a skillet. Cook and stir garlic scapes and onion in hot oil until onion is translucent, about 5 minutes. Stir in chicken breast strips and cook until chicken is still slightly pink in the middle, about 5 more minutes. Remove chicken to a plate and set aside.
3. 3 Pour remaining 2 tablespoons olive oil in the skillet. Cook and stir zucchini and tomato in hot oil until zucchini is tender, 5 to 8 minutes. Return chicken to the skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.

By kmo1070

Ingredients

• ✓ basil
• butter
• onion
• garlic
• italian seasoning
• salt
• artichoke heart
• tomato
• tomato
• black olive
• mushroom
• chicken breast

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Add onion, garlic, Italian seasoning, basil, and salt; sauté until starting to brown, about 5 minutes.
2. 2 Add artichoke hearts, crushed tomatoes, diced tomatoes, olives, and mushrooms; bring to a boil. Add chicken, cover skillet, and reduce heat to medium. Cook, stirring occasionally, until chicken is cooked through and the juices run clear, 20 to 25 minutes.

By Shawnee73

Ingredients

• ✓ basil
• olive oil
• red wine vinegar
• red wine vinegar
• parmesan cheese
• dijon mustard
• oregano
• onion
• garlic
• salt
• sugar
• black pepper

Instructions

1. 1 Pour olive oil, 1/2 cup plus 2 tablespoons vinegar, Parmesan cheese, mustard, oregano, basil, onion, garlic, salt, sugar, and black pepper into a large glass jar. Whisk or stir with a spoon until well combined.
2. 2 Refrigerate dressing for at least 2 hours. Shake very well before serving.

By bfr610

Ingredients

• ✓ basil
• eggplant
• salt
• zucchini
• olive oil
• chicken thigh
• balsamic vinegar
• yellow onion
• garlic
• tomato sauce
• black pepper
• whole-wheat spaghetti

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Sprinkle all sides of eggplant with salt; let rest to release moisture, about 30 minutes. Rinse off the salt. Make deep, crisscross cuts through the eggplant flesh, leaving the skin intact.
3. 3 Place eggplant and zucchini on a baking sheet; drizzle with 2 tablespoons olive oil.
4. 4 Place chicken thighs in a baking dish. Combine 1 1/2 tablespoons olive oil and balsamic vinegar in a bowl and drizzle over chicken. Cover with aluminum foil.
5. 5 Bake vegetables and chicken in the preheated oven until zucchini is tender, about 12 minutes. Remove the zucchini; continue baking until eggplant is soft and and chicken juices run clear, 13 to 17 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
6. 6 Heat the remaining olive oil in a saucepan over medium heat. Cook onions and garlic until onions are translucent, about 5 minutes. Add tomato sauce, basil, and pepper. Bring sauce to a boil. Cover; let simmer until flavors meld, about 30 minutes.
7. 7 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Pour sauce over the spaghetti. Place the chicken, eggplant, and zucchini on top.

By Sere

Ingredients

• ✓ basil
• farfalle pasta
• olive oil
• onion
• garlic
• chunk light tuna
• water
• cranberry
• sun-dried tomato
• kalamata olive
• pine nut
• parsley
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3. 3 Meanwhile, heat oil in a large, oven-proof skillet over medium heat. Add onion and garlic and cook in the hot oil, stirring occasionally, until onion is tender, 5 to 7 minutes.
4. 4 Add tuna, water, cranberries, tomatoes, olives, pine nuts, and parsley. Stir in cooked pasta.
5. 5 Transfer the skillet to the preheated oven and bake, covered, for 25 minutes. Uncover and sprinkle with Parmesan cheese. Bake, uncovered, until heated through and cheese melted, about 5 more minutes.
6. 6 Sprinkle with basil before serving.

By Amy Hill

Ingredients

• ✓ basil
• orzo pasta
• cherry tomato
• red onion
• cucumber
• olive
• asiago cheese
• garlic
• olive oil
• red wine vinegar
• lemon
• salt
• black pepper
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
2. 2 Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
3. 3 To make the vinaigrette: Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl; drizzle over orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

By Kim's Cooking Now

Ingredients

• ✓ basil
• eggplant
• salt
• pappardelle pasta
• olive oil
• onion
• garlic
• oregano
• tomato
• red wine vinegar
• salt
• sugar
• black pepper
• buffalo mozzarella cheese

Instructions

1. 1 Arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes. Rinse eggplant and pat dry with paper towels. Chop eggplant into cubes.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain.
3. 3 Heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir eggplant, adding more oil if eggplant gets dry, until browned, 5 to 10 minutes. Transfer eggplant to a bowl, reserving oil in the skillet.
4. 4 Heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes. Return eggplant to skillet and season with oregano; cook and stir for 1 minute more.
5. 5 Mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes. Mix sauce with pasta in a bowl; top with mozzarella cheese and basil.

By Debbie

Ingredients

• ✓ basil
• balsamic vinegar
• mint
• tomato sauce
• black pepper
• salt
• rosemary
• coriander
• lemon zest
• worcestershire sauce
• thyme
• garlic
• egg
• ground lamb
• milk
• vegetable oil
• bread
• vegetable oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5-inch loaf pan with oil.
2. 2 Place bread and milk in a small bowl. Press bread with a fork to soak up the milk.
3. 3 Combine lamb, egg, garlic, thyme, Worcestershire sauce, lemon zest, coriander, basil, rosemary, salt, and pepper in a medium bowl. Add soaked bread; discard the leftover milk. Mix with hands until well combined. Transfer meatloaf to the prepared pan.
4. 4 Combine tomato sauce and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar.
5. 5 Bake in the preheated oven until no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove and let cool for 5 minutes before serving.

By Bones

Ingredients

• ✓ basil
• black pepper
• salt
• red pepper flakes
• oregano
• garlic
• caper
• rosemary
• white balsamic vinegar
• olive oil
• kalamata olive
• feta cheese
• sweet onion
• red bell pepper
• grape tomato
• chickpea
• zucchini

Instructions

1. 1 Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

By ChristineM

Ingredients

• ✓ basil
• black pepper
• salt
• lemon
• lemon zest
• parsley
• calamari
• shrimp
• clam
• white fish
• fish stock
• white wine
• tomato
• garlic
• red pepper
• onion
• olive oil
• potato

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
2. 2 Heat olive oil in a large pot over medium heat. Add onion and pepper flakes; cook and stir until onion is soft, 5 to 7 minutes. Add garlic; cook 1 minute.
3. 3 Increase heat to medium-high; add potatoes, tomatoes, and white wine. Bring to a simmer; cook, breaking up tomatoes with a spoon, 8 to 10 minutes. Add fish stock; return to a simmer.
4. 4 Nestle white fish into broth; simmer for 2 to 3 minutes. Add clams, shrimp, and calamari; simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams.
5. 5 Off heat, stir in basil, parsley, lemon zest, and lemon juice; season with salt and black pepper.

By Tez Chile and Salt

Ingredients

• ✓ basil
• cornstarch
• water
• mushroom
• oregano
• mustard
• cumin
• black pepper
• salt
• curry powder
• garam masala
• apple cider vinegar
• garlic
• chicken broth
• tomato
• yellow bell pepper
• red bell pepper
• onion
• pork tenderloin

Instructions

1. 1 Heat a large skillet over medium-high heat. Add pork; saute until golden brown, 6 to 7 minutes. Remove to a plate. Add onions and peppers to the skillet and saute until browned, 6 to 8 minutes. Stir in pork, diced tomatoes, chicken broth, and garlic. Add vinegar, garam masala, curry, salt, black pepper, cumin, mustard, basil, and oregano. Simmer for 10 minutes.
2. 2 Add mushrooms and simmer for 10 minutes more. Stir water and cornstarch together in a small bowl and pour into the skillet. Cook and stir until thickened, 2 to 3 minutes. Season to taste.

By Robert M

Ingredients

• ✓ basil
• ✓ basil
• muenster cheese
• naan bread
• black pepper
• salt
• mint
• caper
• tomato sauce
• black pepper
• salt
• olive oil
• garlic
• onion
• egg
• ground lamb
• parsley
• mint
• paprika
• garlic powder
• bread crumb

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Mix bread crumbs, garlic powder, paprika, 1/4 teaspoon mint, dried basil, and parsley together in a large bowl. Add ground lamb, egg, onion, garlic, olive oil, salt, and pepper; mix until evenly distributed. Form ground lamb into 1-inch balls and arrange in a single layer on the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Flip meatballs and continue cooking until cooked through, about 10 minutes more. Remove meatballs from oven and reduce oven temperature to 350 degrees F (175 degrees C).
4. 4 Pour tomato sauce into a saucepan over low heat; add capers, fresh basil, 1/4 teaspoon mint, salt, and pepper. Cook sauce, stirring occasionally, until heated through and flavors have blended, 5 to 10 minutes.
5. 5 Place naan bread on a baking sheet. Spoon tomato sauce and meatballs on the naan; cover with Muenster cheese slices.
6. 6 Bake in the oven until cheese is melted, 5 to 10 minutes.

By jdwuscg

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
• bacon
• feta
• chicken breast
• tomato

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Let cool, then crumble into small pieces.
2. 2 Mix bacon and feta together in small bowl.
3. 3 Cut a 2 to 3 inch slit lengthwise in the side of the chicken breast creating a pocket, and fill with mixture. Secure shut with toothpicks.
4. 4 Place chicken in slow cooker, then add tomatoes and basil.
5. 5 Cook on High until chicken is no longer pink in the middle, about three hours.

By Stephen Wallace

Ingredients

• ✓ basil
• red potato
• tomato
• garlic
• olive oil
• rosemary

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss potatoes, tomatoes, basil, and garlic with olive oil in the prepared baking dish. Sprinkle with rosemary.
3. 3 Bake in the preheated oven, turning occasionally until tender, 20 to 30 minutes.

By Moritaka Yagi

Ingredients

• ✓ basil
• butter
• walleye fillet
• lemon pepper

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Pour butter into a 9x13-inch baking dish.
2. 2 Place fillets in the prepared baking dish, skin-sides down. Season fillets with lemon pepper and basil.
3. 3 Bake in the preheated oven until walleye is opaque and it flakes easily with a fork, 5 to 7 minutes.

By Lee McMullen

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
• pasta
• garlic
• tomato
• olive oil
• salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
2. 2 Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
3. 3 Once the water is boiling, stir in the rigatoni, 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, and then return the pasta to the pot.
4. 4 Pour the tomato mixture over the pasta and toss to mix.

By Langu

Ingredients

• ✓ basil
• italian dressing
• chicken breast
• beefsteak tomato
• red onion

Instructions

1. 1 Pour 1/4 cup Wish-Bone® Italian Dressing over chicken in large, shallow nonaluminum baking dish or plastic bag. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes to 3 hours.
2. 2 Meanwhile, combine tomatoes, onion, basil and 1/4 cup Dressing in medium bowl. Cover and marinate in refrigerator at least 30 minutes.
3. 3 Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once and brushing frequently with remaining 1/4 cup Dressing, until chicken is thoroughly cooked, about 12 minutes. Serve tomato mixture over chicken.

By Wish-Bone

Ingredients

• ✓ basil
• chicken breast
• ranch dressing
• garlic

Instructions

1. 1 Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 1/2 hour.
2. 2 Preheat grill to medium heat.
3. 3 Grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork.

By Trudi Davidoff

Ingredients

• ✓ basil
• chicken breast
• parsley
• dijon mustard
• parmesan cheese
• garlic

Instructions

1. 1 Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/4-inch thickness. Remove top sheet of plastic. Cut each chicken breast into strips. Roll up and thread on a skewer.
2. 2 Combine parsley, Dijon mustard, Parmesan cheese, basil, and garlic in a small bowl. Spread mixture over skewered chicken.
3. 3 Place chicken skewers on a baking sheet and cover with plastic wrap. Refrigerate until flavors combine, at least 2 hours.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Uncover skewers and broil in the preheated oven, turning once halfway through, until chicken is no longer pink and tender, 10 to 15 minutes.

By Cindy Larkins

Ingredients

• ✓ basil
• rutabaga
• olive oil
• kosher salt
• sugar
• oregano

Instructions

1. 1 Place a rack in the center of the oven and preheat to 400 degrees F (200 degrees C).
2. 2 Place rutabaga in a large resealable plastic bag and drizzle olive oil over it. Seal the bag tightly and shake until rutabaga is nicely covered with oil. Open the bag and add salt, sugar, basil, and oregano. Seal the bag again and shake gently until spices are evenly distributed. Transfer rutabaga to a nonstick baking sheet.
3. 3 Roast in the preheated oven until tender and golden, stirring halfway through, about 40 minutes.

By Shannon Kelley

Ingredients

• ✓ basil
• garlic
• cilantro
• kosher salt
• black pepper
• paprika
• lime

Instructions

1. 1 Combine garlic, cilantro, salt, pepper, and paprika in a mixing bowl. Whisk in lime juice until well combined.

By Ish Latif

Ingredients

• ✓ basil
• vegetable oil
• garlic
• tomato
• water
• salt
• white sugar

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and garlic and saute until fragrant, about 1 minute. Add tomatoes and hot water and mix to combine.
2. 2 Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Season with basil, salt, and sugar. Stir to combine, crushing tomatoes.

By thedailygourmet

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
• russet potato
• margarine
• pumpkin
• salt
• pumpkin pie spice

Instructions

1. 1 Cut potatoes into big chunks, leaving skins on.
2. 2 Combine potatoes and 1 1/2 cups water in a stovetop pressure cooker.
3. 3 Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 10 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
4. 4 Drain water and mash potatoes. Stir in margarine. Stir in pumpkin, salt, pumpkin pie spice, and basil until combined.

By JJsMa