I also love making a basil dressing for grilled chicken:

BASIL DRESSING

1 cup packed basil leaves
1 clove garlic (you can help it along and give it a rough chop, if you like)
1/4 cup lemon juice (the real stuff)
3 tbls. Extra Virgin Olive Oil.

Salt and pepper to taste.

Put first three ingredients in blender and mix til blended. Add the EVOO. Maybe a little more, depending on consistency. Drizzle over hot, grilled chicken.

Favorite Pesto:

3 tablespoons pine nuts (toasted)
2 cups fresh basil leaves
1 clove garlic
1 pinch sea salt
1 pinch cracked black pepper
1/4 cup freshly grated Parmigiano Reggiano
3 tablespoons freshly grated Pecorino
10 tablespoons extra virgin olive oil

Add first seven ingredients to food processor and pulse til blended. Slowly stream in the EVOO.

I also enjoy cutting a lemon in half and squeezing one half of the juice from it in my pesto. Just brightens up the whole flavor.

I LOVE BASIL!

Heat a heavy, medium sized pot (with lid). Add 3 T butter and melt. Add 1/2 box of orzo to pot, and sautee orzo until it turns a light nutty brown. Add 2 cans of chicken broth to pot. Bring broth to a boil, stirring occasionally. When broth boils, reduce heat to a simmer, cover pot, and cook. Check after 8 minutes. If pot is getting dry, add another 1/2 cup broth. Cook another 5 minutes, checking to be sure that there is enough liquid in the pot. Check for doneness. Orzo should be very 'loose', but not swimming in excess broth. If necessary, add a small amount of broth to orzo.
Place orzo in bowl. Add 3/4 cup fresh finely grated Locatelli cheese, and 3/4 to 1 cup fresh finely sliced basil. Season with pepper. Stir mixture together and serve. (I do not add salt to this dish as the broth and cheese give it enough salt, but some people add salt at the table)
This is a delicious side dish; I have never met anyone who did not like it

I like to arrange alternate slices of tomato and cucumber around a plate, then sprinkle it over with finely chopped basil. Looks good, tastes good.

Apricot Basil Dressing
2 apricots, pitted
2 tablespoons white wine vinegar
1 tablespoon sugar
1 tablespoon fresh basil (or 1 teaspoon dry basil)
1/4 cup vegetable oil

Combine apricots vinegar and sugar in a blender, whirl until blended. With blender running, slowly add oil until thick and smooth. Stir in basil.

Baked Vegetables with Basil Butter
6 cups mixed sliced vegetables (carrots, cauliflower, capsicum, beans, zucchini, broccoli etc)
6 tablespoons unsalted butter
1/3 cup fresh basil leaves or 2 tablespoons dried basil
2 tablespoons parsley
pinch nutmeg

Put vegetables through a processor until fluffy. Cut 6 pieces foil about 30cm square. Place vegetables evenly on each piece and top each with 1 1/2 tablespoons basil butter. Carefully bring up edges of foil and fold into packets securely, but leaving a little air space inside. Bake at 180°C for 20 minutes until tender.

Basil Mint Orange Pesto
1 cup fresh basil leaves, firmly packed
1 cup fresh mint leaves, firmly packed
1/2 cup walnuts
2 tablespoons orange juice
1 teaspoon finely grated orange rind
2 garlic cloves
1/4 cup olive oil (or more)
salt and pepper to taste

In a processor, blend first 6 ingredients until almost smooth. With machine running, gradually add olive oil; process until smooth. If pesto is dry, mix in more oil by spoonfuls. Season with salt and pepper. (Can be made ahead. Press plastic wrap onto surface of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week. Bring to room temperature before using.)

Take a rack of pork ribs and season to taste with salt, pepper, garlic powder, onion powder and a little paprika. Cover the ribs liberally with fresh basil and sage leaves. Wrap in aluminum foil and bake in oven at 325 for about 2-1/2 hours or until the ribs are tender.

Cheers!

Also veggies on the BBQ. Cherry tomatoes, or tomatoes cut in half, in aluminum foil. Just drizzle some olive oil, salt/pepper and sprinkle some basil leaves. Wrap up and BBQ for a couple minutes. Not too long or they will get soggy.

Same thing for potatoes.

Very simply and easy. Fresh parsley goes well along with the Basil in these BBQ ideas as well.

We eat fresh mozerella tomato & basil salad all summer long, drizzled with olive oil and herbs de provence. Slice the cheese and tomatoes. Alternate tomato, mozerella on a plate. Tuck in large sprigs of basil as you go. Drizzle with olive oil, throw some salt & pepper and herbs de provence. Serve. This is the best and is served in many chic restaurants.

I tend to be one of those cooks who eyeballs portions, so....

Basically take a couple eggs and scramble them however you normally would

Add your favorite omlette cheese (we tend to prefer american, mozzarella was too stringy but I may have just used too much)

As much fresh basil as you want (I use a ton)

After cooking the omlette, top with fresh tomatoe cubes.

YUMMY!

And is there anything as good as some tomatoe, basil, mozzarella, fresh crushed garlic, and EVOO over crusty bread? Definitely one of my favorite summertime treats!

Nan va Paneer va Sabzi
(Bread with Cheese and Herbs)

Iranian or other middle-eastern thin sheet bread, or substitute pita bread
Feta cheese
1 bunch each of basil, mint (spearmint) and tarragon
1 bunch green onions
1 bunch radishes
Directions:

Soak feta cheese in cold water for about 10-15 minutes. Drain the water just before serving.

If using pita bread, seperate the bread along the pocket so that you have 2 pieces, and then tear each piece in half. If using the kind of middle eastern bread that comes in sheets, tear it into similarly sized pieces. Warm the bread in the oven before serving but avoid over-heating it which will dry it out. The bread should be soft and pliable.

Wash the herbs with cold water and let dry. Cut the green onions into 2 - 3 inch pieces, slice the radishes and tear the herbs into small pieces. Mix them all together in a bowl or platter. Serve with bread and feta cheese.

To eat, take a piece of bread, place some feta cheese and some herb mixture in the middle, and wrap the bread around them.

Ooohh I'm craving basil clay pot right now!!!

I use the Thai basil in Thai dishes, it does not make good pesto.

3 c. wide rice noodles, soaked in boiling water for 10 min, then drained.

2 Tbs minced hot peppers
1 Tbs chopped garlic
1 Tbs sugar
1/4 tsp salt
Ground black pepper to taste
3 Tbs fish sauce
1 tsp soy sauce
2-4 Tbs veg. oil
1/4 lb ground pork, beef, turkey, or chicken
3/4 c. chopped basil or mint
small handful of cherry tomatoes, quartered

Get everything ready before you begin. Combine your sugar, salt, pepper in one small bowl, and the fish sauce and soy in another. Put all the other ingredients next to the stove.

Heat a large, deep skillet over med high heat, add oil. When hot, add garlic. Toss 30 sec. Add chiles and toss another 30 sec. Add the ground meat, breaking it up with your spatula. Cook till brown. Add the sugar mixture and toss to mix. Add the fish sauce mixture and stir fry until the sauce bubbles and thickens slightly (~1 min.).

Turn the heat down a bit and add the rice noodles and turn to coat in the sauce, about 1 min. Add the basil, turning to wilt. Add the tomatoes, fold in, and remove from heat. Enjoy! I like to add a bit more fish sauce to my plate of noodles.

In a glass, they look like a beautiful houseplant!

Great recipes!
Thanks!
Suzi

I make a bread dip using fresh and dried herbs. It's published everywhere (the carabba's dipping spice mix) and goes something like this. I double it, and go heavy on the basil and parsley. I freeze it in a ziploc bag and always have some handy for dipping french or other crispy bread. It thaws practically in an instant.

1 tablespoon minced basil
1 tablespoon chopped parsley (Italian is best)
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground black pepper
1/2 teaspoon kosher salt or ground sea salt
1/2 teaspoon chopped rosemary
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon olive oil

Combine all of the ingredients, EXCEPT oil.
Put in a small food processor (I used my little food chopper). Chop briefly until all ingredients are about
the same. Stir in oil. This finalizes the mixture.

TO SERVE: Combine about 1 1/2 teaspoons of the mixture onto a small dipping plate/bowl and add (~3 to 4 tablespoons)olive oil.
Dip sliced bread in mixture.
YUM-O!

Ania

Put some pasta on to cook (vermicelli, linguine, etc.) Meanwhile in a saute pan heat some olive oil and saute fresh peeled shrimp seasoned with salt and pepper, along with some chopped garlic and red pepper flakes.

Drain pasta, and stir in the shrimp mixture. Serve with lots of fresh basil on top to mix in, along with chopped salted peanuts.

Don't think you'd need to juice the watermelon-- just blend it up! I may try this, it sounds good (when oh when will the watermelon arrive at the farmer's market?)!