From Garden to Table: A Bounty of Basil

Classic Caprese Pasta Salad

Pasta salad

1 pound of your favorite shaped pasta, cooked and cooled

3 cups grape tomatoes, halved

12 ounces fresh mozzarella cheese balls, plain or marinated, halved

⅓ cup basil, chiffonade

¼ cup parsley, chopped

⅛ cup freshly grated Parmigiano-Reggiano cheese

Balsamic glaze, for drizzling

 

Dressing

½ cup extra-virgin olive oil

4 tablespoons red wine vinegar

1 garlic clove, minced

Salt

Pepper

1. In a bowl, combine pasta, tomatoes, cheeses and herbs. In a glass measuring cup, whisk dressing ingredients. Season to taste. Pour dressing over pasta salad, and toss to combine. It’s best if it’s chilled for an hour. Garnish with more basil. Drizzle with balsamic glaze just before serving.

Green Goddess Salad Dressing

½ cup mayonnaise

½ cup scallions, chopped

½ cup chopped fresh basil, packed

⅛ cup freshly squeezed lemon juice

1 clove garlic, chopped

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon anchovy paste

½ cup sour cream

1. Place all ingredients except for sour cream in a blender or food processor. Blend until smooth. Add sour cream and process until blended.
2. Keep refrigerated until serving on your favorite salad.

Basic Basil Pesto

½ cup toasted pine nuts

2 tablespoons fresh lemon juice

1 garlic clove

¼ teaspoon sea salt

Freshly ground black pepper

2 cups basil, leaves only

¼ cup extra-virgin olive oil, plus more for a smoother pesto

¼ cup freshly grated Parmesan cheese

1. In a food processor, combine the pine nuts, lemon juice, garlic, salt and pepper. Pulse until well chopped. Add the basil. Pulse until combined.
2. With the food processor running, drizzle in the olive oil. Pulse until combined. Add the Parmesan cheese, and pulse to briefly combine. Add more olive oil if desired.

Basil Vinaigrette Pasta

Vinaigrette

1 shallot, roughly chopped

2 cups tightly packed fresh basil leaves, stems removed (about 4 ounces)

1 clove garlic

½ teaspoons red pepper flakes

½ cup olive oil

2 tablespoons red wine vinegar

1 teaspoon salt

 

Pasta

1 pound pasta

2 tablespoons olive oil

2 cloves garlic

2 shallots, thinly sliced

½ teaspoon red pepper flakes

1 zucchini, cut into coins

Kosher salt

Freshly cracked black pepper

1 lemon, juiced

Fresh basil

Parmesan cheese

1. To make the vinaigrette, combine all ingredients in a high-powered blender. Blend for 60 seconds until smooth. Taste and adjust salt and pepper as needed.
2. Cook the pasta according to the package directions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the garlic, shallot and red pepper flakes. Saute until fragrant. Add the zucchini, and saute until just soft. Add the pasta and ½ cup of basil vinaigrette. Toss to combine. Add more basil vinaigrette as needed. Season with salt, pepper and lemon juice before serving.

Basil Mayonnaise

2 extra-large egg yolks, at room temperature

3 tablespoons freshly squeezed lemon juice

½ cup freshly grated Parmesan cheese

1 tablespoon Dijon mustard

½ cup chopped fresh basil leaves, lightly packed

1  teaspoon minced garlic

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 cup vegetable oil, at room temperature

½ cup quality olive oil, at room temperature

1. Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, salt and pepper in a food processor fitted with the steel blade. Process for 30 seconds until smooth.
2. Combine the vegetable oil and olive oil in a liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion.
3. Store in the refrigerator until ready to use; it will keep for up to a week. Serve with beef tenderloin or steak.

Panzanella

Baguette bread, preferably stale, cut into 1-inch cubes (about 3 cups)

6 tablespoons extra-virgin olive oil, divided

1 teaspoon kosher sea salt, divided

2 pounds ripe tomatoes, any variety or color

8 ounces fresh mozzarella, torn into bite-size pieces

½ cup thinly sliced red onion

2 garlic cloves, grated to a paste

2 tablespoons red wine vinegar, divided

1 teaspoon dried oregano

Large pinch red pepper flakes

½ teaspoon Dijon mustard

Black pepper

1 cup sliced English cucumber

½ cup torn basil leaves

¼ cup flat-leaf parsley leaves, roughly chopped

1. Heat oven to 425 F. Spread the bread cubes on a baking sheet, and toss with 2 tablespoons oil and a pinch of salt. Bake until dried out and golden brown at the edges, about 10 minutes. Let cool.
2. Cut tomatoes into bite-size pieces, and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano, 1/4 teaspoon salt and red pepper flakes. Toss to coat, then set aside.
3. In a medium bowl, combine remaining 1 tablespoon vinegar, mustard, 1/4 teaspoon salt and black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons of olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
4. Add bread cubes and cucumbers to the tomatoes. Toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.