2 Cups packed Genovese Basil leaves
2 T toasted pine nuts (walnuts work if pine nuts not available)
2 T Fresh Grated Parmesan Cheese
2 T Fresh Grated Romano Cheese
1 - 2 (depending on taste) Tb crushed fresh garlic
1 T butter, softened
1/4 - 1/2 Cup Olive Oil, depending on taste

Puree all ingredients except cheese in blender. Stir in cheese by hand. Use over pasta, with grilled vegetables, fish, chicken. Mix with sour cream or cream cheese for a tasty dip for veggies. All ingredients can be adjusted to your taste. Warm over low heat. Pesto is like spaghetti sauce--be creative!!

1 quart of your favorite olive oil
2 cups torn basil leaves (Genovese for robust flavor, Large leaf basil for lighter flavor)

Pack leaves into bottle or jar with good seal. Pour oil over. Seal, let stand at room temperature for 2-3 weeks. Strain and bottle. Do not heat, loses flavor- drizzle on vegetables, meats, pasta or use in dressings and marinades. Enjoy!

1 pint ripe red raspberries
5 large sprigs (6" long) basil
3 cups white wine or rice wine vinegar
1 T sugar, optional

Place clean basil sprigs in 1 Qt jar, add raspberries.
Heat vinegar to simmer in non-reactive pan, if using sugar stir until dissolved.
Pour vinegar over berries. Seal jar, let stand 2-3 weeks at room temperature, then strain and bottle. Use in your favorite dressings or marinades.

1 large minced shallot
1/2 cup packed basil leaves
1/2 cup extra-virgin olive oil
2 T balsamic vinegar
1 t Dijon mustard

Blend in blender until smooth. Add salt and pepper to taste.
Good over spinach salads, bitter greens, or even warm bean or potato salads.

1/2 cup unsalted
2 T olive oil
1 garlic clove
2/3 cup packed basil leaves

Blend in blender til smooth, add salt and pepper to taste. Great on any kind of potato, vegetable, noodles, rice, poultry, fish. Brush on bread and toast in oven.

1-2 garlic cloves
1/2 cup packed basil leaves
1-2 T fresh lemon juice, to taste
3/4 cup mayonnaisse

Blend garlic, basil and lemon juice in blender until combined. Stir in mayonnaise by hand, add salt and pepper to taste. For summer vegetables, salads and sandwiches.

1 T lime fresh lime juice
1/2 t salt
1/8 t ground hot pepper
4 boneless, skinless chicken breasts, slightly flattened
3 T olive oil
1 med.onion chopped
1 small sweet green pepper chopped
1-2 cloves garlic chopped
1/3 - 1/2 cup chopped fresh basil to taste
4 medium ripe tomatoes sliced
1 cup shredded Monterey Jack Cheese

Preheat oven to 400 degrees. Combine lime juice, 1/4 ts salt, and ground pepper.
Add chicken, turn to coat. Let stand 10 minutes. Heat 2 T. oil in skillet over medium heat.
Add chicken, brown lightly on both sides. Remove and drain on paper towels.

Add remaining oil to skillet. Sauté onion, green pepper and garlic until tender not brown.
Remove from heat, stir in basil.

Place 1/2 tomato slices in bottom of 9" baking dish, or 4 individual baking dishes.
Sprinkle with 1/2 onion/basil mixture and remaining salt. Sprinkle with 1/2 cheese. Arrange chicken on top of cheese. Top with remaining tomato slices and onion/basil mixture.
Bake 15-20 minutes, (or 10-15 min for individuals) or until chicken is tender.
Sprinkle with remaining cheese, bake until melted. Garnish with basil sprigs and lime slices. Serves 4.

4 large ripe tomatoes
2 T unsalted butter
1/4 cup finely chopped onion
1 clove garlic, finely chopped
3/4 cup soft bread crumbs
3/4 cup chopped black olives
3 T fresh chopped basil
1 T grated Parmesan cheese
optional: 3 chopped anchovy fillets

Preheat broiler. Remove stem and bottom end of each tomato, cut each crosswise into 3 thick slices, place on large baking pan.

Heat butter in skillet over medium heat, add onion and garlic, sauté until soft.
Remove from heat, stir in remaining ingredients. Spoon equal amount over each slice.
Broil 6" from heat until lightly browned.

1/2 - 1 Cup (to taste) shredded basil leaves
2 T olive oil
1 loaf Italian bread, sliced diagonally into 1" thick pieces
1/3 cup shredded Romano cheese
1/2 lb ripe plum tomatoes sliced and cored

Preheat oven to 400 degrees. Reserve some basil for garnish, toss the rest with oil
Spoon some mixture on each slice of bread. Top with tomato slices, sprinkle with cheese.
Bake for 10 minutes until tomatoes are heated and cheese is melted.

1 pint cherry tomatoes, cut in half
1 large zucchini cut into 1/2" thick pieces
2 T olive oil
1 T chopped olives, green or black
2 Tb chopped basil leaves
1 t finely chopped garlic
3 T grated Parmesan cheese

Preheat oven to 425 degrees. Arrange alternate rows of tomatoes and zucchini in 8 x 12 baking dish.
Combine oil, olives, basil and garlic. Spoon over vegetables. Sprinkle with cheese.
Bake 20-25 minutes, or until vegetables are tender

1/4 cup olive oil
1T red wine vinegar or balsamic vinegar
1 clove crushed garlic
1 T chopped basil
1/2 t chopped oregano
1/4 t salt
1/8 t crushed red pepper flakes
8 oz mozzarella cheese, cut into slices
4 large ripe red tomatoes, cored

Mix oil, vinegar, garlic, basil, oregano, salt, and pepper flakes in shallow dish.

Add cheese slices, overlapping if needed, turning to coat completely. Refrigerate at least 30 minutes.

Preheat broiler. Make 3 equally spaced vertical cuts in each tomato, but not cutting all the way through, leaving attached at bottom.

Insert a cheese slice into each cut, place into baking dish, brush with any remaining marinade.

Broil 6" from heat until cheese is melted and lightly browned, and tomatoes are heated through, about 6-8 minutes. Pour any pan juices over tomatoes before serving.

Some quick basil suggestions:

• Stir into softened whipped butter, then spread on corn-on-the cob.
  
  
• Alternate sliced tomatoes, mozzarella and whole basil leaves for a summer appetizer platter.
  
  
• Top an Italian bread shell (like Boboli) with sliced mozzarella and whole basil leaves, then bake.
  
  
• Top baked halibut or other firm white fish with shredded basil and thinly sliced lemon.
  
  
• Toss a handful with cooked rice, chopped fresh tomatoes and sweet onion, plus oil and lemon dressing, for a warm or cold salad.