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Absolutely Fabulous Greek Salad Dressing
Pantry Greek

Absolutely Fabulous Greek Salad Dressing

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard together in a very large container. Pour in vinegar slowly while mixing vigorously until well blended. Store tightly covered at room temperature.
  3. 3 Pour over salad and enjoy!

By DANIELLE M

Greek Seasoning Blend
Pantry Greek

Greek Seasoning Blend

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place salt, garlic powder, basil, oregano, cinnamon, black pepper, parsley, rosemary, dill, marjoram, cornstarch, thyme, and nutmeg in a small bowl; mix well.
  3. 3 Transfer to an airtight container for storage.

By Misty Jane Pilgrim

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

Brioche Croutons
Pantry American

Brioche Croutons

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place brioche chunks in a large mixing bowl. Add Parmesan cheese, basil, and garlic; pour in melted butter. Mix using a rubber spatula, being careful not to tear bread. Spread evenly onto the prepared baking sheet.
  3. 3 Bake in the preheated oven until croutons are golden brown, about 10 minutes.

By Thomas M Friesner

Basil Aioli
Pantry American

Basil Aioli

4.9

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Combine mayonnaise and basil in a food processor; blend until mixed and mayonnaise turns slightly green. Add garlic; process until well blended. Add lemon juice and zest; process until well mixed, 30 to 45 seconds.
  2. 2 Transfer to a bowl and cover. Chill until flavors combine, about 1 hour.

By CallieJo

Pesto Genovese (Authentic Italian Basil Pesto)
Pantry Italian

Pesto Genovese (Authentic Italian Basil Pesto)

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
  2. 2 Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.

By MadameDanielaMoscaToba

Sun-Dried Tomato Pesto (No Nuts)
Pantry Italian

Sun-Dried Tomato Pesto (No Nuts)

4.8

Prep
10 min
Cook
Total
20 min

Instructions

  1. 1 Place sun-dried tomatoes in a small pot and cover with water; bring to a boil. Remove from heat and let tomatoes soften, about 10 minutes. Drain.
  2. 2 Blend tomatoes, basil, Parmesan cheese, garlic, and salt in a blender until mixed. Slowly add olive oil, about 1/4 cup at a time; blend until smooth.

By Jenny Crocker

Chef John's Fresh Tomato Sauce
Pantry Italian

Chef John's Fresh Tomato Sauce

4.9

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat olive oil in a saucepan over medium heat and add sliced garlic. Cook and stir for about 30 seconds before adding basil leaves. Sizzle garlic and basil in olive oil until the thinnest slices of garlic just start to turn golden. Quickly transfer in tomatoes. Add salt and pepper flakes (if using) and increase heat to medium-high.
  3. 3 Cook, stirring occasionally, until the mixture simmers and the tomatoes have completely collapsed and liquefied. Turn off the heat.
  4. 4 Using a strainer or colander, strain the sauce into another pot, pressing everything through with the back of a ladle or spatula, until nothing is left in the colander except the skins and seeds.
  5. 5 Place strained sauce back over medium heat and reduce to about 5 cups, or until desired thickness. Taste for seasoning and use immediately, or store in an airtight container until needed.

By John Mitzewich

Chive Pesto
Pantry American

Chive Pesto

5.0

Prep
10 min
Cook
Total
25 min

Instructions

  1. 1 Pulse garlic chives in the bowl of a food processor until finely chopped. Add fresh basil; pulse until finely chopped. Pour olive oil in slowly, with the processor running, until smooth. Add garlic powder, oregano, dried basil, salt, and black pepper; pulse until blended. Add cream cheese; pulse until blended.
  2. 2 Transfer pesto to a bowl; cover. Chill until flavors combine, about 15 minutes.

By Alexandra Antonia

Basil Cream Sauce
Pantry American

Basil Cream Sauce

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine basil and garlic in a food processor.
  3. 3 Pour oil in slowly, with the processor running, until mixture begins to emulsify, about 40 seconds. Add Parmesan, pine nuts, salt, and pepper; blend for 1 minute.
  4. 4 Bring cream to a simmer in a saucepan over low heat.
  5. 5 Pour 1/2 of the hot cream into the food processor, and pulse for 20 seconds until incorporated with basil mixture.
  6. 6 Transfer basil-cream mixture to the saucepan. Stir with cream until well blended, then simmer until thickened, about 5 minutes.

By Ayanna Cassanova

Proper Homemade Pesto
Pantry Italian

Proper Homemade Pesto

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Crush garlic and a pinch of kosher salt in a mortar with the pestle until garlic is mashed and paste-like, 1 or 2 minutes. Add basil in 3 or 4 additions, crushing and pounding down the leaves until they form a fairly fine paste, about 8 minutes or more depending on size of leaves and thickness of stems. Add and pound in pine nuts.
  2. 2 Transfer a handful of grated cheese to mortar and pound into the sauce. Add another handful of cheese and incorporate into the mixture. Continue adding cheese a handful at a time until completely incorporated, about 5 minutes.
  3. 3 Drizzle in olive oil 1 tablespoon at a time, pounding it into the sauce. When all the olive oil has been added and emulsified into the mixture, transfer pesto to a bowl and drizzle the surface with olive oil.

By John Mitzewich

Easy Pesto
Pantry Italian

Easy Pesto

4.5

Prep
2 min
Cook
10 min
Total
12 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted.
  2. 2 In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed.

By Rebecca Jane Thompson

Fresh Tomato Basil Sauce
Pantry Italian

Fresh Tomato Basil Sauce

4.8

Prep
20 min
Cook
120 min
Total
140 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cook tomatoes and basil in a large saucepan over medium-low heat until tomatoes are soft.
  3. 3 Meanwhile, heat olive oil in a medium skillet over medium heat; add onion and garlic and sauté until onion has softened and turned translucent, about 5 minutes.
  4. 4 Add onion mixture to tomato mixture; season with salt and pepper. Simmer on low heat for 2 hours or until thick.

By Mindi

Pizza Sauce with Fresh Tomatoes
Pantry Italian

Pizza Sauce with Fresh Tomatoes

4.9

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Cut an "X" in the bottom of each tomato. Fill a large mixing bowl with ice water.
  2. 2 Bring a large pot of water to a boil. Add tomatoes to the boiling water until skins start to curl, about 30 seconds. Remove tomatoes from the boiling water and submerge in the bowl of ice water until cool enough to handle, 1 to 2 minutes.
  3. 3 Remove tomatoes from the ice water; peel off and discard skins. Transfer skinned tomatoes to a blender and blend until liquefied. Pour into a medium saucepan; add onion, garlic, oregano, basil, salt, and pepper. Simmer over medium heat until sauce reduces to desired consistency, 60 to 90 minutes.
  4. 4 Puree pizza sauce with an immersion blender until smooth. Use sauce immediately, or store in the refrigerator overnight to allow flavors to develop.

By Xandera

Lighter Basil Pesto
Pantry Italian

Lighter Basil Pesto

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Chop basil, garlic, and pine nuts in a food processor. Add ricotta cheese to basil mixture and process. Repeat with Parmesan cheese, olive oil, salt, and black pepper. Add vegetable broth and process until sauce is smooth. Add more broth if pesto is too thick.

By Jtallent

Roasted Red Pepper Aioli
Pantry American

Roasted Red Pepper Aioli

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.

By REBECCADK

Homemade Garlic Basil Mayonnaise
Pantry American

Homemade Garlic Basil Mayonnaise

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Bring a saucepan of water to a boil. Prepare a bowl of ice water and have it standing nearby.
  2. 2 Place basil leaves into boiling water and blanch until leaves are bright green and slightly soft, about 10 seconds. Remove basil leaves with a fine mesh strainer and place into ice water to stop the cooking process. Drain basil, wrap in a paper towel, and gently squeeze to remove excess moisture.
  3. 3 Place egg yolks into a container with a base slightly larger than the base of a stick blender, such as a measuring cup or large beer glass. Add garlic, lemon juice, salt, cayenne pepper, black pepper, basil leaves, and Dijon mustard to egg yolks. Pour vegetable oil over the top.
  4. 4 Push stick blender all the way to the bottom of the container. Pulse blender 6 or 8 times, about 1 second per time, until mixture begins to emulsify on the bottom. Once mayonnaise begins to form, raise the stick blender slightly in the container and continue to blend until all oil has run through the blender, mayonnaise is thick, and basil is finely chopped, 10 to 20 more seconds. Taste and adjust seasonings. Transfer to a bowl. Mayonnaise will keep, refrigerated, for 2 to 3 days.

By John Mitzewich