No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Basil

Explore 216 recipes, 6 articles, 1 gallery, 70 videos, and more

Christopher Gorham, 2

expand

Classic Basil Pesto Recipe

Other Ideas:
Pesto
I hate wasting herbs (well, anything really; but today we’re talking herbs), so when I find myself with a bunch of leftovers, I make a batch of pesto. A few minutes, some herbs, cheese, nuts, and oil is all it takes. Pulse a few times in a food processor, and serve it up tossed into pastas, mixed into cooked vegetable salads, or spread on sandwiches. Any pesto you don't use freezes well or keeps in the fridge for a few days.
expand

Roasted Portobello Caprese Salad

Ingredients
  • 8 portobello mushroom caps
  • 2 garlic cloves, halved
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons coarse salt
  • Freshly ground pepper
  • 3 medium tomatoes, sliced 3/4 inch thick (8 slices total)
  • 1 bunch fresh basil
  • 8 ounces fresh mozzarella, sliced 1/2 inch thick (4 slices total)
  • 4 cups arugula
  • Toasted bread, for serving (optional)
expand

Fresh Vegetable Ratatouille, Part 2

expand

The Pixar Film Ratatouille and Parisian Cuisine

expand

Chimichurri Sauce Recipe

expand

Light and Fresh: Creole Gazpacho, Part 2

expand

Fried Chicken with Puntarelle Salad

Time:40 mins
Ingredients
  • 10 cups puntarelle or other bitter greens, such as dandelion greens, arugula, radicchio, or chicory (about 2 pounds), sliced if needed
  • 2 cups low-fat buttermilk
  • 3/4 cup torn fresh basil
  • 2 large eggs
  • 5 scallions, white and pale-green parts only, thinly sliced
  • 2 teaspoons baking powder
  • 2 garlic cloves
  • 1 teaspoon baking soda
  • Coarse salt
  • 2 cups all-purpose flour
  • 3 oil-packed anchovy fillets
  • Coarse salt and freshly ground pepper
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • Vegetable oil, for frying (about 8 cups)
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3 chicken breast halves (1 1/2 pounds), cut into 1-by-3-inch strips
  • Sea salt (preferably Maldon), for sprinkling
  • Garnish: 1 lemon, cut into wedges
expand

Eggplant A La Parmigiana

expand

Emeril's Baklava Recipe

expand

advertisement

advertisement

advertisement

advertisement