What to cook with fresh basil. Dishes with basil

Basil, which is used to prepare traditional Indian dishes, has become the object of official research by pharmacists. It turned out that this spice has a very valuable property for any person. slow down the aging process.

Properties of basil sacred or tulsi studied by scientists from the Pune College of Pharmacy, located in the state of Maharashtra. Scientific investigation has shown that this type of basil extract enhances natural defenses against free radicals - chemicals that contribute to the oxidation of body cells and their destruction.

Numerous studies have proven that the activity of free radicals is closely related to the aging process and the formation of tumors, in particular heart, kidney, and liver cancer. In addition, the activity of free radicals is harmful to genes and nerve fibers.

Basil actively used in Ayurvedic medicine as a remedy for restoration and rejuvenation. Researchers from Pune College have confirmed that the healing properties of the plant, which ancient doctors believed in, actually pay off - thanks to the powerful antioxidant effect of basil the body becomes stronger and more resilient. The results of this study were presented at the British Pharmaceutical Conference in Manchester. Scientists strongly recommend adding basil to various dishes, to which it will give a pleasant spicy taste and fill them with beneficial substances.

From the usual basil tulsi differs in appearance - it has tougher leaves with uneven edges and covered with fluff, and the aroma is sharper. Tulsi usually has green stems and long panicles of inflorescences. Other studies have proven that this type of basil contains a large amount of substances that have analgesic properties, and is also useful for the treatment of diabetes, as it has the ability to lower cholesterol levels and has a beneficial effect on blood glucose levels due to its qualities as a strong antioxidant.

ENCYCLOPEDIA:

Basil (Ocimum basilicum)

Story

Basil is native to Iran, India and other tropical regions of Asia, where this plant has been used for culinary and medicinal purposes for more than 5,000 years. The word "basil" comes from the Greek "king", as in Greek and other Mediterranean cuisines this plant was considered the king of aromatic herbs.

It is curious that in ancient Rome they believed that eating basil brought prosperity, and in India this herb was considered sacred.

There is about 70 types of basil. The most common is common or sweet basil. It has oblong, bright green leaves and is distinguished by a strong, peppery, cool odor and a bitter but fresh taste. Cinnamon basil is grown in Mexico, lemon basil in Southeast Asia, lime basil in America, anise basil in Thailand, and camphor with blue leaves in Africa. Opal basil has beautiful dark purple leaves, but the aroma is not as intense as the green varieties.

Application

Basil– one of the most versatile aromatic herbs. It can be used alone or together with other herbs and spices, be part of sauces and simply decorate dishes. Since the main value of basil - its smell - does not withstand heat treatment, it is recommended to add it to ready-made cold dishes or a few minutes before cooking - to hot ones. (The exceptions are pizza Margherita and Italian bread with basil and tomatoes - ciabatta.) One of the most famous Italian sauces - pesto (basil + pine nuts + olive oil + peccorino cheese) is prepared from green varieties of basil. In France, a sauce made from olive oil, garlic and basil is served with meat, pasta and vegetables, and the combination of tomatoes and basil is considered a classic in French cuisine.

In Central Asia and Transcaucasia, basil is called differently: raikhon, regan, reikhan, which means “fragrant”. In Caucasian cuisine, this herb accompanies almost every meat dish, and basil seeds are used to flavor salads, soups and drinks. Traditional vegetable dishes of Transcaucasia cannot do without basil. Its combinations with eggplants, sweet peppers, cucumbers and tomatoes are especially popular. Basil makes a beautiful purple “tea” that changes color to bright pink when lemon juice is added.

Dried basil in a tightly closed container retains its scent for 3-6 months. Fresh basil cannot be stored for long periods of time. A bunch of basil in a glass of water in the refrigerator will last no more than a week, and left in a plastic bag - 1-2 days. However, basil is an unpretentious plant and can grow on a windowsill.

Basil - properties

These emerald purple leaves are a source of calcium, iron, rutin and vitamins A, K and PP. Basil has a calming effect, stimulates digestion, improves overall tone, and stimulates appetite. Its decoction is drunk as tea for flatulence, diseases of the bladder, stomach, rheumatism, arthritis, headaches, and vomiting. It is easy to drink because... has a pleasant taste and aroma. As an aphrodisiac, basil is prescribed to increase potency and libido. Basil juice has bactericidal properties; it is used to lubricate cuts and wounds, and warts are removed with essential oil.

Unfortunately, basil has contraindications. It is not recommended during pregnancy, heart disease, post-infarction conditions, thrombophlebitis, thrombosis. You must be careful when ingesting large doses of oil and balm juice, this can lead to poisoning. And be sure to consult a doctor before planning long-term use.

Basil calories — 40 kcal.

Basil - use in cooking

Basil is not called the royal herb for nothing. Its name is translated from Greek as “king”, it is also close in meaning to the word “basileus”, which means “king”. It has a delicate taste and pleasant aroma. Basil imparts a gradually changing flavor to dishes to which it is added. At first it gives a bitter taste, and then a sweetish aftertaste. This spice is used to prepare the most delicious dishes in the best restaurants around the world.

Such a spicy and aromatic plant as basil simply could not help but be used in cooking. It came to Europe quite late, in the 16th century, but it was thanks to its fragrant aroma that it quickly gained great popularity.

Dried basil is also used in cooking, but fresh basil is the most valuable and popular. It is added to vegetable salads, sauces, soups, pizza, meat, fish, and egg dishes. It goes well with vegetables, especially tomatoes, cheese, butter, and seafood. Dried spice is used in the production of sausages, pates, ketchups, and pepper mixtures.

Examples of recipes with Basil:

Recipe 1:

A pumpkin can turn not only into a carriage, but also into a dish with amazing taste, after eating which you want to lick the plate, forgetting about the rules of decency. The recipe also includes potatoes, garlic and chicken breasts. Spices and basil set the tone for the orchestra. Instead of foil, you can use a baking sleeve, and instead of breasts, take thighs.

Ingredients: chicken breasts – 0.5 kg, 4 potatoes, pumpkin – 0.5 kg, hard cheese – 30g, seasoning for chicken, salt, black and allspice, 4 cloves of garlic, half a lemon (for juice), vegetable oil – 3 tablespoons. spoon, dried basil, foil.

Cooking process:

Cut the breast into four parts. Rub them with salt, pepper, seasoning and juice squeezed from half a lemon. Leave to marinate, and at this time start preparing the vegetables.

Peel the potatoes and pumpkin and cut into large pieces, at least two centimeters, otherwise smaller pieces of pumpkin will turn into mush. Pepper and salt the vegetable cubes, sprinkle with basil, pour over the oil and stir.

Now it's time to start assembling the dish. You need to prepare 4 pieces of foil, it needs to be of such a size that the meat with a side dish will fit there and there will be free ends left to wrap the envelope. For strength, it can be folded in two layers.

Place the pumpkin with potatoes, chopped garlic cloves on foil, and place a piece of meat on this entire vegetable pillow. You need to wrap the edges like a letter envelope and bake for 40-45 minutes in the oven (190C). Seven to ten minutes before the end of baking, open the foil, place a thin slice of cheese on the meat and put it back in the oven until the cheese melts and a crust forms.

Recipe 2:

This dish will decorate any table. White mozzarella contrasts favorably with the juicy flowers of red tomato and green basil. You can mix the ingredients in a bowl and get an elegant salad, but it’s more elegant to present them as an appetizer, threaded on skewers or regular toothpicks. The dish will require fresh basil leaves, mozzarella cheese (can be replaced with feta cheese or other pickled cheese) and cherry tomatoes. This is if you make a snack, because... Due to their small size, cherry tomatoes are easier to thread onto skewers. You can also chop regular-sized tomatoes into a salad.

Ingredients: cherry tomatoes – 15-20 pcs., mozzarella – 150g, vegetable oil, vinegar (6%) – 1 table. spoon, salt, bunch of basil.

Cooking process:

Cut baby tomatoes in half. Cut the cheese into pieces the size of half a tomato. You can leave the basil leaves whole or chop them by hand at your discretion.

Thread one by one onto a skewer: half a tomato, a couple of basil leaves, cheese, basil leaves and again half a tomato. Place the appetizer on a plate, add salt, sprinkle with vinegar and vegetable oil. As an option, basil is not strung on a toothpick, but sprinkled on top of the appetizer, right on the plate.

Recipe 3:

A very simple and healthy salad for lovers of seafood, in particular squid. When serving, a mound of salad is edged with slices of fresh tomato and garnished with whole basil leaves.

Ingredients: squid – 0.5 kg, salt, 1 tomato, ground pepper, a spoon of vegetable oil, bay leaf, a small bunch of basil.

Cooking process:

Boil the squid as usual. This means adding salt, a bay leaf (optional) to boiling water and adding squid carcasses. Once the water boils again, cook for no more than three minutes, otherwise the squid meat will become tough. Cool and cut into noodles. Season with pepper, add oil, sprinkle with chopped basil and stir. They cut it like this: put several leaves in a stack, roll it into a tube and cut it across into thin rings, which, when straightened, turn into straws.

Cut the fleshy tomatoes into large slices, bell peppers into small cubes. Add parsley and chopped basil. Pour soy sauce over the salad, mix and season with vegetable oil.

A quick recipe for an excellent tomato pizza sauce with green basil, garlic and olive oil. Thanks to this sauce, your pizza will acquire a unique Italian taste and rich aroma. The amount of ingredients given is enough to spread on 2 standard pizzas.

In addition to pizza, this sauce is great for pasta, vegetables, and is also delicious simply spread on a crispy sesame baguette.

Ingredients:

Fresh green basil - 1 bunch
Garlic -3 cloves
Olive oil -7 tbsp. l.
Salt -2 pinches
Ground black pepper -1 pinch
Tomatoes -10 pcs.

Grate the tomatoes on a coarse grater or use ready-made canned grated tomatoes. Peel and chop the garlic. Wash the basil and chop it into large pieces by hand.

Heat a frying pan, add olive oil and garlic. After 5 seconds, add basil and simmer for 1-2 minutes over low heat. Then add tomatoes and simmer a little. Add salt, pepper and keep on the fire for a couple more minutes. Next, grind the sauce along with the solid particles through a sieve. Then simmer the sauce for another 5-10 minutes in a frying pan until the mass reaches the desired consistency. The tomato sauce is ready. Can be stored in the refrigerator in a jar for up to 7 days.

And of course

And its Indian variety is tulsi tea. Dried and brewed into tea, the leaves of this basil variety taste like smoky black tea. Without theine in its composition, it is able to invigorate. It has long been considered a powerful adaptogen and immunomodulator.

— So that fresh basil does not lose its magical aroma during heat treatment, it is added to the dish at the very end of cooking, so that the essential oils do not have time to evaporate; dried basil - 15 minutes before the end of cooking.

— If basil needs to be chopped, it is better to tear the leaves with your hands rather than cut them with a knife.

— If you put a couple of fresh leaves in a bottle of vinegar, it will acquire a piquant aroma. This vinegar is recommended to be added to sauces and vegetable salads.

— Basil salted for storage retains the aroma, all the beneficial properties and substances of fresh basil.

Life is great! : Basil - royal herb

Among the many spicy plants, basil occupies a special place, and in literal translation the name of the plant is translated as “royal smell.” Depending on the variety of garden crop, the content of essential oils and phytoncides, appearance, intensity of taste and aroma may differ. Growing greens is not so difficult, and in order to preserve its valuable properties, you should know about the features and rules for preparing basil for storage for the winter.

The main differences between all varieties of basil are the color of the plant, its height and its taste. Today there are more than 150 varieties of culture. In addition to culinary use as a seasoning, basil greens are often used as a medicine that has anti-inflammatory and analgesic effects.

Based on the degree of color of the grass, it is customary to distinguish green and purple species; they served as the basis for further selection. The plant has been known for more than 2,500 years and its homeland is considered to be Iran and India. The plant was brought to Europe in the 16th century, and in our country it began to be used only in the 18th century.

Green types of basil are distinguished by their sweetness and delicate aroma. Their color can vary from light to rich dark green. The most famous varieties include:

• Genoese - has a pronounced anise smell, is considered an essential ingredient for making pesto sauce;
• Evenol - the large leaves emits a lemon, pepper and clove aroma, often used for soups and marinades;
• Broadleaf - thanks to the aroma of pepper and due to the content of essential oils, it gives a special taste to salads, and is often used in marinades.

Purple varieties have a sharp taste and smell, they contain 2 times more oils compared to green varieties. Basil is ideal for preparing salads, soups, meat and fish, as well as sauces, but it is never used with mushrooms. Due to its rich color, purple basil is often used to decorate flower beds.

In terms of taste characteristics, the variety of plant varieties is amazing. Representatives of basil can have the following shades:

• clove;
• peppery;
• citric;
• mint and menthol;
• vanilla and a number of others.

According to the growth criterion, it is customary to distinguish short, medium and tall varieties. The height of the bushes, depending on the characteristics, can vary from 30 centimeters to 85 centimeters. They may differ in terms of green mass yield.

Regardless of the variety, when grown in Russian regions, the plant gains the greatest amount of essential oils in the spring, during the period of active green growth.

Preparing the main ingredient

Basil is harvested in the form of individual leaves or sprigs. This must be done carefully, avoiding injury to the roots. Fresh leaves are used for freezing; they are picked raw until flowering. For recipes that involve chopping, the collection method is not critical and you can use twigs. To obtain good quality workpieces, it is important to exclude the ingress of rotten and defective greens.

The collected basil is washed under warm running water and placed on a dry towel to evaporate the moisture. It is necessary to sort through the raw materials, remove excess debris, foreign objects, coarsened stems and leaves with obvious signs of damage.

Drying basil for the winter

Harvesting basil using the drying method is quite simple, and there is no need to use special equipment. The advantage of this method is the maximum preservation of healing properties and taste, while the aroma of dry seasoning is slightly inferior in properties to freshly cut herbs.

In home drying conditions, it is often necessary to process raw materials as quickly as possible, so an oven or electric household appliances are preferred to natural drying. Regardless of the chosen method, it is important to know about the basic rules of the process.

Naturally

• drying greens on a flat surface;
• preliminary collection of plants into bunches and hanging.

The first option is more often used in cases where seasoning is made for culinary purposes. Its essence lies in the fact that pre-prepared greens are laid out on a flat surface and dried in the natural conditions of the room.

The second option is used to obtain medicinal raw materials or to obtain an ingredient for cosmetics. It involves forming bundles of twigs by tying them at the base for further hanging in the room. It is recommended to form them from 6-7 pieces. The ideal place for this drying method is the attic.

It is important that there is good air circulation in the drying area and no direct sunlight.

Excessive humidity will cause the grass to smell like moldy hay; too much light will cause the product to darken. If there is insufficient ventilation, the greens will begin to rot and deteriorate, and it will be impossible to obtain high-quality material. The process should be monitored periodically; to prevent rotting of the raw materials and uniform drying, it is necessary to periodically turn the raw materials over.

In the oven

Drying in the oven must be done carefully, as it can easily dry out the herb. The advantage of this method is its speed, but the usefulness of the final product, compared to natural drying, is less.

• the sheet is removed from the oven;
• the stove is heated to 40 C;
• Leaves are laid out in a thin layer on a baking sheet;
• the greens are placed on a sheet in the oven, the door is left ajar;
• basil is kept for 1 hour, the product is stirred periodically;
• The oven is turned off, the greens are left in the oven with the door open overnight.

The readiness of dry basil and the degree of drying are checked by touch and visually. Properly prepared basil crumbles easily and can be ground.

In an electric dryer

• the leaves are placed on a tray;
• form an even small layer;
• provide a temperature of 40 C.

During the process, the degree of drying of greens in the electric dryer is monitored. Some people use a microwave to obtain dry seasoning, turning on the equipment at full power for several minutes. The average time to obtain the finished ingredient at 700 W mode will be 3 minutes.

Freezing

Fresh herbs are frozen mainly for later use in teas or as a cosmetic product. The blanched method and puree are more often used to prepare raw materials for use in culinary purposes, in the preparation of first and second courses.

Fresh leaves

The easiest way is to freeze fresh herbs; the disadvantage is the need to provide storage space in the freezer. The process is organized using ordinary plastic or special freezing bags; they often use the method of forming “tubes” or ordinary plastic containers.

Special products made of polyethylene for freezing require the presence of clamps that simplify the process. When putting greens into bags for further storage, you need to carefully remove the air inside. This trick will help preserve the herbs better and save space in the freezer.

It is not recommended to place a large amount of greens in a bag; in the future it will be difficult to use the preparation, since the plant cannot be frozen again.

To store them in the form of bunches, the greens are wrapped in plastic wrap and formed into rolls, which are placed in the freezer. When using containers, the seasoning is crushed with a knife and placed in containers, which are sent for storage at sub-zero temperatures.

In order to prepare fresh leaves, use clean, washed and sorted basil leaves, water and molds. The advantage of this method is the ability to preserve the vitamins and beneficial properties of the plant as much as possible.

The process looks like this:

• basil leaves are crushed;
• add greens to a container of water;
• the liquid is mixed and poured into molds;
• containers are placed in the freezer.

The degree of crushing of the leaves can be different; the freezing time depends on the volume of raw materials. On average, water with seasoning freezes within an hour. It is necessary to check the degree of ice formation before removing the containers. Next, the cubes are removed from the molds and stored in plastic bags in the freezer.

Freezing in blanched form

One of the most common problems associated with freezing is the loss of color in the plant's leaves. This can be avoided by using heat. Basil is blanched for 3 seconds, that is, treated with boiling water. You cannot work on delicate greens for a long time, as such actions will lead to their overcooking. Next, the plant is placed on a sheet of parchment and sent to the freezer. After complete freezing, the raw materials are placed in bags and sent for storage in the refrigerator.

Freezing Basil Puree

It is convenient to freeze basil in a puree consistency, since this produces concentrated raw materials and the possibility of portion storage. To do this, the greens are processed, placed in cold water for 10 minutes and thoroughly crushed in a blender. The resulting mixture is placed in ice containers, which are kept in the freezer for a certain time.

With olive oil

Freezing with olive oil will help preserve the harvest. This processing of raw materials involves its further use in recipes for the preparation of various sauces in which oil and basil act as ingredients.

The process looks like this:

• the basil is processed, thoroughly washed and sorted;
• grind with a blender;
• add olive oil;
• poured into molds;
• frozen in the refrigerator.

The oil method involves complete freezing until cubes form. They are stored after removal from the molds in a regular plastic bag in a freezer.

Pickling basil

Harvesting using the salting method does not involve temperature exposure, this allows you to preserve the maximum amount of minerals and nutrients. Only jars and metal lids are treated by sterilization. For preparation take:

• basil - 400 grams;
• salt - 200 grams.

Lay out the basil leaves, successively alternating layers with salt. Store salted greens in the refrigerator, under rolled up lids. This ingredient is used in dishes following the rule - salted basil is added first and only then, if necessary, salt is added.

Cooking pasta

This recipe allows you to preserve basil and makes it possible to use it in soups and main courses. The following proportions are used:

• basil - 400 grams;
• salt - 2 teaspoons;
• olive oil - 100 milliliters.

The processed basil is crushed, mixed with oil and salt. The resulting paste is placed in containers and stored in the refrigerator.

Canning

The method of canning basil allows you to obtain a product that can be stored for several months in the refrigerator without loss of quality. For a simple recipe, use salt, sugar, vinegar and basil. The secret is that the greens are kept in boiling water for 1 minute, then ground using a meat grinder and the main ingredients are added to the hot mixture. The jars are sterilized in the standard way and rolled under the lid.

You can preserve greens using the following recipe:

• salt - 50 grams;
• greens - 50 grams;

This amount of ingredients is designed for a container of 250 grams. Basil and salt are placed in layers in sterilized jars up to the neck level and then filled to the brim with olive oil. The jar is closed and stored in the refrigerator.

Basil is often used in preparing tomato preserves. The idea is that the fruits, pierced with a fork, are placed in sterilized jars, layered with layers of basil. The marinade is prepared as follows:

• water - 2 liters;
• salt - 100 grams;
• granulated sugar - 200 grams;
• apple cider vinegar - 100 grams.

The marinade is prepared from the listed ingredients until it boils and poured into jars. Next, drain the solution, boil it and pour it back into the jars, after which the containers are rolled up with lids.

Rules for storing basil in winter

Basil should be stored taking into account the permissible period, which depends on the type of preparation. Frozen products have the longest shelf life. The following rules apply:

• frozen - up to 2 years;
• dried - up to 1 year;
• canned - up to 1 year;
• salted - from 3 to 4 months.

Properly prepared basil can be stored for at least a year. After opening, the jars are stored in the refrigerator. To avoid spoilage, the product is consumed immediately after opening the container, therefore, when preparing preparations, you should not use large-volume containers. Containers from 250 to 500 grams are considered optimal. If defrosted, the product is not re-frozen, since the taste and external qualities are greatly lost.

Dried basil is stored in linen bags in a dark place or in an airtight container. It is recommended not to keep the seasoning together with other herbs to prevent the absorption of foreign odors. Under proper storage conditions, greens can be stored for more than a year, but over time the aroma and beneficial qualities of the plant decrease.

Do not store greens in places with high humidity levels, as this increases the risk of mold due to water absorption. The quality of the product should be checked periodically to prevent the appearance of rot; if such a problem exists, the seasoning should not be used for culinary purposes.

Snacks, soups, ice cream and even compote with a unique taste.

The delicate taste and magnificent aroma of this soup will gather the whole family at the table.

Ingredients

• 2 onions;
• 6 cloves of garlic;
• 2 tablespoons sunflower oil;
• 800 g of tomatoes in their own juice;
• ½ l vegetable broth;
• 2 teaspoons Italian herbs;
• 1 teaspoon sugar;
• ½ teaspoon salt;
• ¼ teaspoon ground black pepper;
• 200 ml cream;
• 2 bunches of green basil;
• 70 g feta cheese.

Preparation

Finely chop the onion and fry in sunflower oil. When it becomes soft, add chopped garlic and fry for another 2 minutes.

Use a blender to puree the tomatoes. You can also use fresh tomatoes (8-10 pieces). The main thing is that they are ripe. First remove the skins by pouring boiling water over the tomatoes.

Combine tomato puree with onion and garlic, pour in and bring to a boil. Add sugar, salt, pepper and dried Italian herbs. Cook over medium heat for about 15 minutes.

Pour in the cream and add chopped basil. Stir, reduce heat and cook for another 2-5 minutes.

Serve with diced cheese and croutons.

Delicate and at the same time rich taste. On a hot summer day it is eaten instantly.

Ingredients

• 4 ripe avocados;
• 2 lemons;
• a bunch of green basil;
• 4 green onions;
• ½ liter of broth;
• 130 g natural;
• salt and ground black pepper to taste.

Preparation

Peel the avocado and remove the pit. Puree the pulp using a blender. Sprinkle with lemon juice immediately to prevent it from darkening. Wash the basil, remove the stems and place it in a blender along with the green onions. A couple of basil leaves can be left for decoration.

Pour in the broth and yogurt, add salt and pepper and whisk again until smooth. Place the soup in the refrigerator to cool for one hour.

Serve over ice and garnish with fresh basil.

A hearty and at the same time light dish, suitable for vegetarians.

Ingredients

• 1 onion;
• 4 cloves of garlic;
• 4 tablespoons sunflower oil;
• 1 eggplant;
• 1 bell pepper;
• salt and ground black pepper to taste;
• 600 g tomatoes;
• 2 tablespoons of tomato paste;
• 450 g penne or others;
• ¼ glass of water;
• a plate of green or purple basil leaves;
• 100 g feta cheese.

Preparation

Slice the eggplant. To get rid of bitterness, salt the pieces and leave them for 20 minutes.

In a deep frying pan, fry the onion and garlic. When the onion is soft, add the chopped pepper and eggplant. Salt, pepper and fry for 5-7 minutes.

Then add chopped tomatoes and tomato paste. Fill with water, close the lid and simmer for another 5-10 minutes. Finally add the basil leaves. To give them juice, you can lightly mash them in a mortar.

Boil the pasta in lightly salted water. Mix pasta with vegetables and mashed cheese and serve.

4. Salad with basil, cherry tomatoes and shrimp

Basil goes well with seafood. The salad turns out light and very flavorful.

Ingredients

• 150 g shrimp;
• ½ teaspoon salt;
• 300 g cherry tomatoes;
• a bunch of green or purple basil;
• 3 tablespoons olive oil;
• ground black pepper to taste.

Preparation

Place the bruschetta in an oven preheated to 180°C for another 5–7 minutes.

The perfect summer sauce that goes great with pasta and pizza. But you can just spread it on a sandwich.

Ingredients

• 100 g green basil leaves;
• 3 cloves of garlic;
• 50 g parmesan;
• 30 g pine nuts;
• ½ cup olive oil;
• ¼ cup lemon juice;
• salt and freshly ground black pepper to taste.

Preparation

Rinse and dry the basil on a paper towel. Fry the nuts in a dry frying pan, grate the cheese on a fine grater, and peel the garlic. Place all these ingredients in a blender and blend thoroughly.

Combine olive oil and lemon juice. The latter will retain the bright green color of the sauce and give it an appetizing sourness. Pour the oil and juice into the basil in portions. After each time, turn on the blender for 1-2 minutes. At the end, add salt and pepper and mix well again.

Transfer the pesto to a glass jar. Store in the refrigerator for no more than a week.

Moderately sour, moderately spicy - this Latin American sauce is great for marinating meat.

Ingredients

• 4 cups green basil leaves;
• 2 bunches of parsley;
• 4 cloves of garlic;
• ½ jalapeno pepper;
• ½ cup olive oil;
• ¼ cup white wine vinegar;
• 1 teaspoon salt.

Preparation

Wash and dry the greens. Peel the garlic and remove the seeds from the pepper. Grind it all in a blender, and then add salt and mix with olive oil and wine vinegar.

Creamy with sourness, this sauce perfectly complements fried fish and game.

Ingredients

• 1 shallot;
• 3 tablespoons capers;
• 1 bunch of purple basil;
• 1 lemon;
• 200 g mayonnaise;
• freshly ground black pepper - to taste.

Preparation

Finely chop the shallots, capers (can be replaced with gherkins) and chopped basil. Rinse the latter first and remove the stems. Pour lemon juice over everything and place in the refrigerator for 15–20 minutes.

When the greens release their aroma, add pepper and mix with mayonnaise. Better - with.

This is a salad dressing that the French call vinaigrette. An excellent solution for vegetable salads, can also be used as a sauce for fish and chicken.

Ingredients

• ½ cup green basil leaves;
• 2 bunches of shallots;
• 1 teaspoon Dijon mustard;
• ½ teaspoon salt;
• 1 teaspoon sugar;
• ¼ cup white vinegar;
• ¾ cup olive oil.

Preparation

Wash and dry the basil and shallots. Combine them in a blender bowl with mustard, salt and sugar. Grind until smooth. Then pour in the bite and whisk again.

Gently add olive oil to the dressing. Stir and transfer to a glass container. Store in the refrigerator for up to 7 days.

A delicate creamy delicacy in the best Italian traditions. Thick texture that melts in your mouth and an unusual refreshing taste.

Ingredients

• 2 glasses of milk;
• 1 glass of cream (at least 30% fat);
• 2 cups basil leaves;
• ¾ cup sugar;
• 6 eggs;
• ¼ teaspoon salt;
• 1 tablespoon lemon zest.

Preparation

Combine milk, cream and ½ sugar in a saucepan. Heat over low heat until the sugar is completely dissolved. But under no circumstances bring it to a boil. As soon as the first bubbles begin to appear, remove the pan from the heat.

Beat the second half of the sugar with a blender with egg yolks, basil, salt and zest. Gently fold the egg-basil mixture into the cooled milk-cream mixture. Beat again and place in a water bath. Stir constantly until thickened. It is also important not to let it boil.

Pour the thickened mixture into a freezer-safe container. When it cools down a little, put it in the freezer for 5-7 hours. Every 60 minutes, remove and stir the gelato.

Refreshing bright taste. Easily turns into a summer cocktail with the addition of rum.

Ingredients

• ¼ cup sugar;
• ¼ glass of water;
• ½ cup grapefruit juice;
• 10 green basil leaves;
• 500 ml sparkling mineral water.

Preparation

Pour water over sugar and melt in a water bath. Stir constantly to ensure the mixture does not burn and there are no lumps.

Mix the cooled sugar syrup with grapefruit juice. Rinse the basil and lightly crush it to release its juice. Combine it with the sugar-grapefruit mixture, stir and let sit for a while. Pour in soda, add ice.

When hot, it resembles berry tea, and when cold, it perfectly tones and refreshes.

Ingredients

• a large bunch of purple basil;
• ½ lemon;
• 2 liters of water;
• 100 g sugar.

Preparation

Rinse the basil and lemon thoroughly and chop coarsely. If you don't have fresh lemon, use one teaspoon of citric acid.

Pour water over basil and lemon and place on fire. When it boils, add sugar and stir. With the specified amount of sugar, the compote will turn out sour. If you like it sweeter, add a little more sugar.

Let the compote simmer for 15 minutes. During this time it will acquire a beautiful pink color. Then remove from heat and strain through a sieve. Pour the finished compote into a decanter, teapot or glass bottle.