recipes

Basil

Photo of: Creamy Pesto Chicken - Recipe of the Day
PHOTO BY: Kimberly Y.

DAILY RECIPE

Creamy Pesto Chicken

SUBMITTED BY: JODIE4 

All the flavors of Italian pesto (fresh basil, pine nuts, Parmesan, and garlic) in a simple creamy sauce. Also works well with thinly sliced pork tenderloin. Add a splash of milk or cream for a slightly thinner sauce. Serve over rice or pasta with extra Parmesan cheese to sprinkle on top.

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Sometimes called the "king of herbs," basil is available in more than 30 types, from bright green to purple.

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Pesto is an aromatic herb paste made from fresh basil, garlic, Parmesan cheese, pine nuts, and olive oil. Try it on pasta or pizza!

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NEWEST BASIL RECIPES                    


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Teresa's Hearty Chicken Cacciatore

Submitted by: SURFWENCH 
The secret ingredient which makes this cacciatore stand out is pancetta, an Italian bacon. The pancetta gives the sauce richness and body. Fresh basil leaves and baby portobello mushrooms make it special. 

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Chicken Cacciatore II

Submitted by: krzylittlecara 
Living In: Oklahoma City, Oklahoma, USA
The Italian favorite recipe for chicken and mushrooms in tomato sauce is enriched with white wine, capers, and fresh herbs. 

Roasted Red Pepper Chicken by Campbell's®

Browned chicken breasts simmered until tender in a seasoned creamy sauce with red bell pepper and basil are served over rice and topped with shredded mozzarella cheese. 

TOP BASIL RECIPES

Double Tomato Bruschetta

Submitted by: Laurie Thompson 
A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh. 

Marinated Grilled Shrimp

Submitted by: BLONDIEPEREZ 
Grilled shrimp marinated in tomato sauce, red wine vinegar, basil, and cayenne pepper. 

Italian Sausage Soup with Tortellini

Italian sausage, garlic, tomatoes, red wine, and tortellini - this soup combines favorite ingredients from an Italian kitchen. You can use sweet or hot sausage, depending on your tastes, and fresh herbs if you have them on hand. 
 

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