Type what you have

Ingredients

• ✓ basil leaf
• pasta elbow
• tomato basil sauce
• parmigiano-reggiano cheese

Instructions

1. 1 Tear corner of Ready Pasta pouch to vent. Heat for one minute in the microwave.
2. 2 Warm sauce and basil in a bowl for two minutes in the microwave.
3. 3 Combine pasta with sauce and top with cheese.

By Barilla Canada

Ingredients

• ✓ basil leaf
• zucchini
• salt
• olive oil
• ginger root
• lime

Instructions

1. 1 Cut zucchini in half to help it fit in the spiralizer. Run each half through the large teeth of a vegetable spiralizer. Put zucchini noodles into a glass bowl and sprinkle with salt. Toss with your hands to mix. Let rest for 10 minutes to remove excess water. Rinse and pat dry.
2. 2 Heat oil in a skillet over medium-high heat. Add zucchini noodles, basil leaves, and ginger. Cook, tossing occasionally, until the noodles are tender but not mushy, about 5 minutes. Do not stir so zucchini noodles stay intact. Drizzle with lime juice and toss to coat. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ basil leaf
• pasta shell
• corn
• cherry tomato
• olive oil
• prosciutto
• basil pesto
• salt
• parmesan cheese

Instructions

1. 1 Bring a large pot of salted water to a boil. Add conchiglie and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
2. 2 Meanwhile, bring a separate pot of water to a boil. Add corn and boil for 2 minutes. Remove and run under cold water to cool.
3. 3 Hold each cob upright in the base of a large serving bowl, and cut kernels off with a sharp knife.
4. 4 Drain pasta; add to the corn. Add tomatoes, olive oil, prosciutto, pesto, basil, and salt; toss thoroughly.
5. 5 Serve immediately (or refrigerate for up to 2 days), topped with Parmesan cheese.

By Patty McKay LaMaestra

Ingredients

• ✓ basil leaf
• prosciutto
• olive oil
• pizza crust
• tomato paste
• water
• oregano
• white sugar
• salt
• garlic
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Place prosciutto in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Set aside.
3. 3 Lightly oil a pizza pan, baking sheet, or baking stone. Press pizza dough out onto the pan, spreading to the edges, but avoiding pulling the dough apart.
4. 4 Combine tomato paste, water, oregano, sugar, and salt in a small bowl. Spread an even layer over the dough. Reserve remaining mixture for use on another pizza. Sprinkle minced garlic over the sauce. Sprinkle 1/2 of the mozzarella on top, then the fried prosciutto, then the rest of the mozzarella cheese. Sprinkle sliced basil leaves over pizza.
5. 5 Bake in the preheated oven until cheese and crust are lightly browned, 8 to 10 minutes. Let pizza cool for 3 to 4 minutes, slice, and serve.

By Malina Bleeding Heart Morris

Ingredients

• ✓ basil leaf
• orzo pasta
• pesto
• lemon juice
• cherry tomato
• mozzarella cheese
• pepperoni

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 11 minutes. Drain and transfer to a large bowl.
2. 2 Add pesto and lemon juice to the orzo; toss to coat. Mix in tomatoes, mozzarella cheese balls, and pepperoni strips. Refrigerate for 8 hours to overnight.
3. 3 Mix in basil right before serving.

By thedailygourmet

Ingredients

• ✓ basil leaf
• olive oil
• onion
• garlic
• ground turkey
• marinara sauce
• fire-roasted diced tomato
• zucchini noodle
• ricotta cheese
• mozzarella cheese
• red pepper flakes

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat olive oil in an oven-safe skillet over medium heat. Add onion and garlic and saute until soft, 2 to 3 minutes. Add ground turkey and cook and stir until browned, crumbly, and no longer pink, 5 to 7 minutes. Pour in marinara sauce and diced tomatoes; let simmer until thick, about 10 minutes.
3. 3 Squeeze zucchini noodles to get most of the water out. Add to the skillet and stir to combine. Add ricotta cheese in 1-tablespoon dollops around the skillet. Sprinkle mozzarella cheese on top.
4. 4 Bake, uncovered, in the preheated oven for 20 minutes. Remove from the oven and let sit for 5 minutes to set up. Sprinkle with basil and red pepper flakes before serving.

By mkhurt

Ingredients

• ✓ basil leaf
• roma tomato
• capellini pasta
• butter
• garlic
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Fill a large bowl with ice and cold water.
2. 2 Score a shallow "x" in the bottom of the tomatoes. Add tomatoes to the boiling water and cook uncovered until skin starts to peel off, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Peel tomatoes.
3. 3 Transfer peeled tomatoes to a food mill, and process until smooth.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, saving 1/4 cup of the pasta water for the sauce.
5. 5 While pasta cooks, melt butter in a large skillet over low heat. Add garlic and salt and cook until fragrant, 1 to 2 minutes. Add pureed tomatoes and as much pasta water as desired. Simmer until thickened, 3 to 5 minutes. Season with salt and pepper to taste.
6. 6 Divide pasta amongst 4 serving bowls. Top with tomato sauce and sprinkle with fresh basil. Serve immediately.

By thedailygourmet

Ingredients

• ✓ basil leaf
• pizza dough
• olive oil
• asiago cheese
• tomato
• mozzarella cheese
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
2. 2 Place pizza dough in a bowl to rise 2 to 3 times the original size, about 1 hour. Flour a work surface and a rolling pin. Divide dough in half; roll each half to a 10- to 12-inch diameter circle.
3. 3 Place pizza dough rounds on the preheated grill using a wooden paddle (pizza peel) and close lid; cook until grill marks appear on the bottom of each round, 3 to 5 minutes. Remove from grill and flip over on a work surface. Lower grill heat to medium.
4. 4 Brush each round with olive oil. Spread half the Asiago cheese on each crust; add tomatoes, basil, and mozzarella. Season with salt and pepper.
5. 5 Transfer pizzas to grill with wooden paddle and close lid. Cook until bottom of rounds is cooked with grill marks and cheese is melted, 7 to 10 minutes. Remove from grill and let stand for 5 minutes before serving.

By OXSALIDA

Ingredients

• ✓ basil leaf
• chicken breast
• salad dressing
• herb seasoning
• chicken seasoning
• canola oil
• mozzarella cheese
• tomato
• balsamic vinegar

Instructions

1. 1 Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.
2. 2 Preheat oven to 500 degrees F (260 degrees C).
3. 3 Pour canola oil into a large cast iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken.
4. 4 Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice.
5. 5 Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar.

By Dana Andreucci Johnson

Ingredients

• ✓ basil leaf
• salt
• bay leaf
• tomato
• celery
• carrot
• green bell pepper
• vegetable oil
• white pepper
• salt
• paprika
• ginger
• curry powder
• garlic
• egg
• onion
• bread crumb
• impossible burger

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix meatless ground beef, bread crumbs, onion, egg, garlic, basil, curry powder, ginger, paprika, salt, and white pepper together in a bowl.
3. 3 Form mixture into 16 balls and lay out in a baking dish.
4. 4 Bake in the preheated oven until browned, about 15 minutes.
5. 5 While the meatballs are baking, heat oil in a pan over medium-high heat. Saute bell pepper, carrots, and celery in the hot oil, stirring constantly, until translucent, about 7 minutes. Add crushed tomatoes, bay leaf, and salt; cook over low heat for 10 minutes.
6. 6 Transfer the cooked meatballs, including any pan juices, to the sauce and stir, making sure to coat evenly. Cook over low heat for 5 minutes. Serve hot.

By Uzo Orimalade

Ingredients

• ✓ basil leaf
• corn
• asparagus
• sweet red pepper
• garlic
• olive oil
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-low heat and lightly oil grate.
2. 2 Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob.
3. 3 Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside.
4. 4 Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve at room temperature or chilled.

By Jocelyn

Ingredients

• ✓ basil leaf
• orzo
• garlic powder
• salt
• sockeye salmon
• butter
• bacon
• pea
• black pepper
• lemon

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil or parchment paper.
2. 2 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 10 minutes. Drain.
3. 3 Mix garlic powder, 4 leaves basil, and 1/2 teaspoon salt together in a small bowl.
4. 4 Place salmon skin side-down on the prepared pan. Brush with 1 tablespoon butter; sprinkle garlic-basil mixture on top.
5. 5 Bake in the preheated oven until salmon flakes easily with a fork, about 8 minutes. Remove and let rest.
6. 6 Place bacon in a skillet over medium-low heat and cook, stirring often, until crispy, about 4 minutes. Add 1/2 teaspoon salt and peas. Season with pepper. Cook and stir until peas are heated through, 3 to 4 minutes.
7. 7 Whisk remaining 3 tablespoons butter, juice from 1 lemon, and remaining 1 teaspoon salt together in a bowl. Pour over the cooked orzo and toss to coat. Season with pepper.
8. 8 Divide orzo among 4 plates; top with salmon and place peas on the side. Garnish with the remaining basil. Drizzle remaining lemon juice on top.

By Julie Hubert

Ingredients

• ✓ basil leaf
• cherry tomato
• olive oil
• shallot
• black olive tapenade
• salt
• thyme
• black pepper
• aluminum foil
• salmon filet

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Close cover.
2. 2 Combine cherry tomatoes, olive oil, shallot, tapenade, salt, basil, thyme, and pepper in a bowl; mix well.
3. 3 Lay out foil on a work surface, shiny side-up. Place each salmon fillet skin side-down in the center of a piece of foil. Cover each piece of salmon with 1/4 of the tomato mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges well.
4. 4 Turn down the heat of the grill and carefully place the foil packets on the grate. Close the cover and cook until salmon is pale pink in the center and flakes easily with a fork, 7 to 8 minutes. Remove parcels and let them sit for a few minutes before opening.

By Paola Albanesi

Ingredients

• ✓ basil leaf
• eggplant
• salt
• tomato puree
• salt
• garlic
• olive oil
• penne pasta
• ricotta salata
• cayenne pepper

Instructions

1. 1 Combine eggplant and 2 tablespoons salt in a large bowl with water to cover. Place a plate on top of the eggplant to weigh it down and keep it covered in water for about 30 minutes. Drain and rinse eggplant in cool water. Pat dry and cut into cubes.
2. 2 Combine tomato puree, 1 teaspoon rock salt, garlic, and basil in a saucepan over medium-low heat. Simmer, stirring occasionally, until sauce flavors combine, 5 to 10 minutes.
3. 3 Meanwhile, heat olive oil in a skillet over medium-high heat. Saute eggplant until golden brown, 5 to 10 minutes. Drain on paper towels.
4. 4 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss with the tomato-basil sauce; divide into 4 serving bowls. Top with eggplant. Sprinkle 1/4 the ricotta and 1/4 the diced pepper over each bowl.

By Buckwheat Queen

Ingredients

• ✓ basil leaf
• puff pastry
• cherry tomato
• olive oil
• parsley
• garlic
• salt
• black pepper
• garlic and herb cheese spread
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C. Line a baking sheet with parchment paper.
2. 2 Unfold pastry sheet on a lightly-floured work surface. Gently roll out the dough with a rolling pin to a flat 10x10-inch square. Cut into 4 equal squares for the tarts. Using a sharp knife, score a line about 1/2 inch from all edges to create a border on each tart. Be careful to not cut all the way through. Use a fork to generously prick the center of the tarts all over.
3. 3 Set tarts onto the baking sheet, and bake for 13 minutes.
4. 4 Meanwhile, combine tomato halves, olive oil, parsley, crushed garlic, salt, and pepper in a bowl; stir until tomatoes are well coated. Set aside.
5. 5 Remove prebaked tarts from the oven. If the centers have puffed up, use the bottom of a glass to press down only the centers of the tart. Cut garlic-herb cheese into 4 equal wedges, and spread onto the middle of each tart, leaving the edges clear. Arrange tomatoes cut side up on top of the cheese in a single layer, and brush the tart borders with beaten egg.
6. 6 Return tarts to the oven and bake until tart borders are golden brown, and the tomatoes are lightly roasted, 12 to 14 minutes. Sprinkle with basil. If desired, season again with salt and pepper.
7. 7 Best served warm, although serving at room temperature is fine.

By lutzflcat

Ingredients

• ✓ basil leaf
• spaghetti
• shrimp
• salt
• black pepper
• shallot
• garlic
• chicken broth
• lemon
• heavy cream
• red pepper flakes

Instructions

1. 1 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.
2. 2 While the pasta is cooking, heat oil in a large skillet over medium heat. Season shrimp with salt and pepper; add to the pan and cook 30 seconds per side. Remove to a plate.
3. 3 Add shallots to the skillet and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chicken broth, lemon zest, and 1/2 of the lemon juice; heat for 2 minutes. Reserve remaining lemon juice for another use.
4. 4 Add cream and bring to a simmer. Return shrimp to the skillet and cook until heated through and pink, 2 to 3 minutes. Add basil.
5. 5 Drain spaghetti, reserving 1/4 to 1/2 cup pasta water.
6. 6 Add spaghetti to the skillet. Add pasta water as needed and pepper flakes; toss to coat. Season with pepper if desired.

By sweaver

Ingredients

• ✓ basil leaf
• red bell pepper
• eggplant
• salt
• black pepper
• olive oil
• balsamic vinegar
• garlic
• chile sauce
• artichoke heart
• sun-dried tomato
• oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet.
2. 2 Bake in the preheated oven until beginning to char, about 45 minutes.
3. 3 While peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes.
4. 4 Line a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet.
5. 5 Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
6. 6 Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting.
7. 7 Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.
8. 8 Let eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin.
9. 9 Combine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves.

By cheilan

Ingredients

• ✓ basil leaf
• olive oil
• eggplant
• red bell pepper
• garlic
• salt
• black pepper
• olive oil
• tomato
• thyme
• rigatoni pasta
• black olive

Instructions

1. 1 Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
2. 2 Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly, about 15 minutes.
3. 3 bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.
4. 4 Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.

By Ed's

Ingredients

• ✓ basil leaf
• olive oil
• pine nut
• garlic
• lemon
• salt
• black pepper
• cauliflower
• garlic powder
• cayenne pepper
• salt
• black pepper
• chicken breast
• coconut oil

Instructions

1. 1 Combine basil, olive oil, pine nuts, garlic, lemon zest, lemon juice, salt, and pepper in a blender. Process until well blended. Transfer pesto to a container and store in the refrigerator until needed.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place cauliflower in a steamer insert inside a saucepan filled with 1 inch of water. Cover saucepan, bring to a boil, and steam cauliflower until tender, 5 to 10 minutes. Transfer cooked cauliflower to the blender; add 2 tablespoons of pesto and blend.
4. 4 Mix garlic powder, cayenne, salt, and pepper together in a small bowl. Place chicken on a work surface and rub spice mixture equally into breasts.
5. 5 Make a deep cut in the side of each breast to create an opening for stuffing. Heat coconut oil in a skillet over medium heat. Fry chicken on both sides until slightly browned, about 5 minutes total.
6. 6 Return chicken to the work surface and let cool until safe to handle. Spoon pesto-cauliflower mixture into the pocket of each breast and place on a rimmed baking tray.
7. 7 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Keto Summit

Ingredients

• ✓ basil leaf
• garlic
• shallot
• red wine vinegar
• honey
• black pepper
• salt
• olive oil
• baguette
• olive oil
• yellow grape tomato
• kosher salt
• black pepper
• mozzarella cheese
• strawberry

Instructions

1. 1 For the dressing, whisk together garlic, shallot, vinegar, honey, pepper and salt in a medium bowl until well combined. While whisking, slowly drizzle in oil until all oil is incorporated.
2. 2 For the panzanella, preheat oven to 400 degrees F (200 degrees C).
3. 3 Place bread cubes on rimmed baking pan and drizzle with oil; toss until all bread cubes are coated in oil. Transfer to oven and bake 10 to 12 minutes or until bread is dry and dark golden brown.
4. 4 Meanwhile, place tomatoes, salt, and pepper in large bowl; toss until well combined. Let stand 5 minutes.
5. 5 Add Stella mozzarella cheese, strawberries, basil, toasted bread, and dressing to bowl with tomatoes; toss until well combined.
6. 6 Serve immediately, or for best flavor, allow salad to sit at room temperature 30 minutes before serving.

By Stella Cheese

Ingredients

• ✓ basil leaf
• black pepper
• tomato paste
• bay leaf
• sugar
• salt
• tomato
• garlic
• onion
• olive oil
• black pepper
• garlic
• parmesan cheese
• egg
• parsley
• whole wheat bread crumb
• ground beef

Instructions

1. 1 Make the meatballs: Mix ground beef, bread crumbs, parsley, beaten egg, Parmesan cheese, garlic, and pepper in a large bowl until well combined. Form into 12 balls. Cover and refrigerate until needed.
2. 2 Make the sauce: Heat olive oil in a large saucepan over medium heat. Add onion; cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, salt, sugar, and bay leaf. Reduce the heat to low, cover, and simmer for 1 hour.
3. 3 Stir in tomato paste, pepper, and basil; stir in meatballs. Simmer on low heat until meatballs are cooked through, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
4. 4 Discard bay leaf before serving.

By MakeItHealthy

Ingredients

• ✓ basil leaf
• spinach
• potato gnocchi
• milk
• sage
• oregano
• garlic
• all-purpose flour
• butter
• carrot
• green bell pepper
• onion
• chicken broth
• black pepper
• salt
• garlic powder
• pesto
• chicken tender
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add chicken, pesto, garlic powder, salt, and pepper to the hot pot, then pour in chicken broth.
2. 2 Place onion, bell pepper, and carrots on top of chicken and season with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Meanwhile, melt butter in a skillet over medium heat and cook until golden. Stir in flour until mixture thickens. Add garlic, oregano, and sage while continuously stirring, as a roux burns fast. Slowly pour in 2 cups of milk, stirring until all clumps are gone and sauce it thick, adding more milk as needed.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
5. 5 Remove chicken from the Instant Pot®, let cool for 5 minutes, and dice into small cubes.
6. 6 While you are waiting for the chicken to cool, add gnocchi, basil, and roux mixture to the Instant Pot®. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
7. 7 Slice spinach into strips; add to the cooker with chicken. Mix for 2 minutes to heat through before serving; the heat from the soup will cook the spinach quickly.

By Tiffany Moore

Ingredients

• ✓ basil leaf
• egg
• bread crumb
• all-purpose flour
• vegetable oil
• cottage cheese
• mozzarella cheese
• red pepper flake
• basil
• thyme
• rosemary
• onion
• tomato sauce
• black pepper
• italian seasoning
• thyme
• rosemary
• onion
• ground beef
• sweet sausage
• vegetable oil
• manicotti shell

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in manicotti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place on a baking sheet to cool. Place in freezer until hardened, about 5 minutes.
2. 2 Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add sausage, beef, and onion; saute 3 minutes. Add basil, rosemary, thyme, Italian seasoning, and black pepper. Cook until meat is browned, about 8 minutes. Stir in 1/2 can tomato sauce and cook until heated through, 3 to 5 minutes. Transfer to a large bowl and set aside to cool.
3. 3 Heat a skillet over medium-high heat for the sauce. Add onion and saute 1 minute. Add remaining tomato sauce, rosemary, and thyme. Stir in basil and red pepper flakes.
4. 4 Fold mozzarella cheese and cottage cheese into the cooled meat mixture. Stuff each manicotti shell with meat mixture and place back onto the baking sheet. Place filled shells in the freezer to firm up, about 5 minutes. Slice shells into bite-sized pieces.
5. 5 Heat 2 quarts vegetable oil in a saucepan to 350 degrees F (175 degrees C).
6. 6 Place flour, bread crumbs, and beaten eggs each in a separate bowl. Dredge manicotti slices in flour, then eggs, and then bread crumbs and place on the baking sheet.
7. 7 Fry slices in the hot oil until golden brown and crispy, about 5 minutes. Drain on a paper towel-lined plate. Serve with the spicy tomato dipping sauce.

By Emi Goya

Ingredients

• ✓ basil leaf
• garlic
• lemon juice
• salt
• white sugar
• butter

Instructions

1. 1 Place basil leaves and garlic in a food processor; pulse until chopped. Add lemon juice, salt, and sugar; pulse to combine. Place butter into basil mixture and process until smooth.

By MOMMUMMA

Ingredients

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

Instructions

1. 1 Bring a pot of water to a boil. Cook tomatoes in boiling water until skins begin to split, about 1 minute. Immediately remove tomatoes and plunge into ice water for several minutes to stop the cooking process. Remove tomatoes from ice water; remove and discard tomato skins. Cut tomatoes into chunks. Blend tomatoes in a food processor until smooth.
2. 2 Heat oil in a saucepan over medium heat; cook garlic in oil until fragrant, being careful not to brown, 1 to 2 minutes. Add blended tomatoes and salt; bring the mixture to a simmer and cook until the sauce thickens, 10 to 15 minutes. Remove the sauce from the heat and stir in basil. Allow the sauce to sit for a few minutes to allow basil flavor to blend into the sauce.

By she_cooks

Ingredients

• ✓ basil leaf
• blueberry
• water
• lime juice
• stevia sugar substitute

Instructions

1. 1 Combine blueberries, water, basil, lime juice, and sweetener in a blender; blend until smooth.

By Yoly

Ingredients

• ✓ basil leaf
• ✓ basil leaf
• simple syrup
• ice
• lime juice
• gin

Instructions

1. 1 Place coupe glass in the freezer while you are preparing the cocktail.
2. 2 Combine 6 basil leaves and simple syrup in a cocktail shaker and muddle until basil leaves are crushed. Add ice, lime juice, and gin. Cover and shake until chilled, 15 to 20 seconds.
3. 3 Strain cocktail into coupe glass and garnish with remaining basil leaf.

By France Cevallos

Ingredients

• ✓ basil leaf
• watermelon
• lemon juice
• salt
• chili powder

Instructions

1. 1 Stack basil leaves on top of each other and roll tightly into a log. Slice lengthwise into thin ribbons.
2. 2 Combine basil slices and watermelon in a large bowl. Drizzle lemon juice over watermelon.
3. 3 Mix salt and chili powder together; sprinkle over watermelon and toss to combine. Chill salad before serving, at least 30 minutes.

By Chefthompsoncom

Ingredients

• ✓ basil leaf
• pineapple
• white sugar
• pineapple juice

Instructions

1. 1 Mix together pineapple, sugar, juice, and basil in a blender until smooth; chill in the refrigerator for 1 hour.
2. 2 Place chilled mixture in an ice cream maker and churn according to manufacturer's instructions. Pour into an airtight container and freeze for 8 hours to overnight.

By Ckandi007

Ingredients

• ✓ basil leaf
• mozzarella ball
• cherry tomato
• salt
• black pepper

Instructions

1. 1 Wrap each mozzarella ball with a basil leaf.
2. 2 Thread a tomato half, a basil-wrapped mozzarella ball, and another tomato half onto a skewer. Repeat until all tomatoes are on skewers. Sprinkle with salt and pepper.

By ErinCC