How and where to use basil. Basil: where to add this spice? Age restrictions and contraindications

What is it and what does it taste like?

What does the spice taste like? Basil is an aromatic spice with a spicy clove flavor.. Purple basil leaves have a minty flavor, while green basil leaves have a combination of taste and aroma reminiscent of cloves and laurel. The taste varies depending on the variety.

The Yerevan variety has the aroma of black tea, allspice and clove taste.
Spoon-shaped green-leaved basil has a pungent bay leaf flavor.
The Baku variety has a flavor of mint and an aroma of clove.
Vanilla basil has a delicate vanilla flavor combined with a slight spiciness.

Depending on the ripeness, the taste of the spice is different: in young plants it is more delicate, with a sweet aftertaste, has notes of cloves and cinnamon, it is better to use it in fresh. With age, the taste of the spice coarsens, becomes sharp, sharp and bitter.

Can it be eaten raw?

What are the nuances of use in cooking? Basil can be eaten raw. Its leaves are rich in vitamin C, PP, B 2 , sugars, carotene, tannins. Strong flavor gives high content essential oils.

How to do it?

Processing before eating

Where is it added and how to eat it? Ragan is washed under running water before use. The spice does not tolerate heat treatment, especially with purple leaves. Add to the dish just before serving or at the end of cooking, 10 minutes in advance. Chefs recommend not to cut basil greens with a knife, but to tear them with your hands to preserve the aroma.

Is it okay to eat every day?

Doctors do not recommend eating basil greens daily. The culture is rich in essential oils and other substances that affect many body systems. If you eat fresh greens every day, for more than 2 weeks in a row, certain health problems may begin. In addition to useful components, the composition of the spice contains mercury compounds, the accumulation of which will lead to poisoning of the body. We wrote in more detail about the benefits and harms of basil.

What time of day?

Basil can be eaten at any time of the day. The spice is a negative calorie food and requires more energy to digest than the herb itself contains. Basil, eaten at night, satisfies hunger. This information is useful for people who want to lose weight.

Basil greens should not be eaten on an empty stomach. The pungent taste of basil is due to the high content of essential oils, which can irritate the lining of an empty stomach.

Age restrictions and contraindications

Breastfeeding women can use basil greens in moderate doses to increase lactation. Not recommended for preschool children. Schoolchildren and teenagers are allowed, but not every day and in limited quantities. The content of tannins (tannins) in the composition of spices thicken the blood. Basil leaves have medicinal properties, use them, read the contraindications.

Main contraindications:

myocardial infarction, ischemic disease hearts;
thrombosis and thrombophlebitis;
epilepsy;
increased blood clotting;
pregnancy (read about the use of basil during pregnancy);
low blood pressure.

How and where is dried, frozen and boiled seasoning used?

In what dishes is spice used, with what and how is it eaten?

Where do you put dried basil? Dried herbs are seasoned with salads, soups, soft drinks, sauces. A culinary feature is that tea is prepared from the dried leaves. Dried basil takes up little space, can be stored for a long time and can be dried a large number of.
Where and in what dishes are frozen greens used? In this form, it will be stored for a long time. useful material, taste and look of fresh herbs. Freeze in the form of puree, individual leaves or in ice cubes. A certain amount of it is placed in the cube in order to immediately throw it into the food being cooked.
Where to put boiled basil? Used purely in medicinal purposes. Decoctions and infusions are prepared from the leaves. chronic diseases stomach, Bladder, toothache.

Basil can be salted - finely chopped and sprinkled with salt. Dishes with it have a pronounced taste, because the qualities of the seasoning are fully preserved for a long time.

What is the best way to eat?

It is best to eat young fresh basil greens.. Its taste is delicate, does not burn, but the leaves are not inferior to an adult plant in terms of vitamin content. The use of flowers is not so widespread, as flowering plants are used only for drying.

Application in cooking, where to add it and why?

How and with what it is eaten, for which dishes it is suitable, and can it be added to soup and salad? Dried basil is used in various spices for pasta dishes, first and second courses, meat, egg dishes, salad dressings and sauces. It doesn't go well with fish and chicken.

When preparing canned food and sausages, smoking meat, it serves as a substitute for pepper. Where and in what dishes is fresh regan added? Salads, soups, cold meat dishes and desserts, butter for sandwiches are seasoned with fresh leaves and stems.

Tea

What are the benefits and harms of basil tea? Tea from fresh leaves quenches thirst, refreshes in the heat, compensates for the deficiency of vitamins and normalizes sleep.

from fresh leaves

Take 50 g of fresh leaves, wash with water and dry with a paper towel.
Then brew with boiling water and let it brew for 15-20 minutes.

If there is no fresh greens, dried spices can be used to make tea.

from dried spices

Take 2 tbsp. l. dried spices, 2 tbsp. l. black or green tea and brewed with boiling water for 15-20 minutes. Can be served with sugar, cream or milk.

What are the benefits of this tea? The drink invigorates and tones.

Herbal tea:

For 1 liter of water, take 20 g of fresh basil leaves, black currants, raspberries and 10 gr. mint.
Brew with boiling water and insist under a towel for 15 minutes.

Soothes and solves the problem of insomnia.

Drink harm

Basil tea - a drink with medicinal properties, it is not recommended to abuse its dosage. The composition of the leaves includes mercury compounds, which in small doses have an antimicrobial effect, in large doses they act as a poison.

Dosage of tea intake: if you drink every day, then no more than 3 weeks, then - a 2-week break.

Decoction

Recipe:

2-3 handfuls fresh or 2 tbsp. l. dried leaves pour a liter of boiled water.
Bring to a boil, then cook over moderate heat for 10-15 minutes.
The decoction is allowed to infuse for 30 minutes.
Strain and cool to room temperature.

Where to apply such a drink? The beneficial properties of the decoction are obvious, because it is widely used in the treatment of diseases:

oral cavity and toothache (gargling);
nervoses (soothing baths);
skin diseases (external);
diseases of the gastrointestinal tract;
sleep disorders;
overweight;
rheumatism and arthritis;
bladder disease.

Soup

It is used in vegetable, meat, sour-milk soups. How to use the spice in cooking food such as soups?

summer

Ingredients:

water - 1 glass;
a bunch of fresh basil;
500 g tomatoes;
onion - 2 pcs.;
carrots - 1 large;
Parmesan cheese - 50 g;
olive oil- 30 ml;
salt and pepper - to taste.

Cooking method:

Peeled onions and carrots cut into small cubes and fry in a saucepan with a thick bottom until soft.
Mash the blanched and peeled tomatoes with a fork and add to the vegetables.
Add a glass of water and simmer for 15 minutes.
Tear the basil leaves with your hands, chop the stems in a blender.
Add to dish, season with salt and pepper.
Pour hot soup into bowls and sprinkle with parmesan.

Salad

Basil leaves are added to light vegetable, fish and meat salads. Puree of basil leaves is included in salad dressings. In Italian cuisine, the favorite trio in salads is basil, mozzarella cheese and tomatoes.

Royal

Ingredients:

4 ripe large tomatoes;
mozzarella cheese - 200 g;
avocado - 2 pcs.;
basil and lettuce - to taste.

For salad dressing:

vegetable oil - 5 tbsp. l.;
lemon juice - 1 tbsp. l.;
salt and pepper - 1 pinch.

How to cook:

Dressing: mix oil, lemon juice, salt and pepper and leave to infuse.
Cut the mozzarella into slices.
Tomatoes and avocados are peeled and cut into large cubes.
Rinse lettuce and basil leaves, dry and tear with your hands.
Pour dressing over and mix.

At your discretion, the salad is supplemented with boiled shrimp, egg, capers.

Meat dishes

Fresh greens are used for cooking minced meat and meat kebabs, meat goulash, gravy, baking, stewing any kind of meat. In alliance with tomatoes and garlic, it gives the meat a spicy and spicy taste.

Braised pork

What do we use:

pork - 1 kg;
onion - 1 pc.;
garlic - 3 cloves;
2-3 ripe tomatoes;
olive oil - 1 tbsp. l.;
purple basil - 7 leaves;
ozmarin and paprika - 1/2 tsp;
salt, pepper - to taste.

How we cook:

The meat is cut into pieces and marinated in olive oil with spices.
Tear the basil greens with your hands.
Place meat in a heavy bottomed pan and brown.
As soon as a golden crust appears, reduce the fire.
Add peeled and grated tomatoes, garlic and finely chopped onion.
Salt and pepper the meat.
Simmer covered for 40 minutes.
Add basil greens and simmer for another 10-15 minutes.

Bakery products

Basil is added to pizza, pies and bread. Adds a spicy taste and smell to savory pastries, emphasizes the sound of cheese and tomatoes in pizza. In sweet pastries, it sets off berry fillings with its sharpness, enhances their taste and aroma.

Italian bread

Ingredients for dough:

flour - 1.5 cups;
dry yeast -3 g;
salt - 1 tsp;
semolina - 10 g;
olive oil - 25 g;
water - 1 glass.

Filling:

cherry tomatoes - 12 pcs.;
a bunch of basil;
garlic - 8-10 cloves;
2 tbsp. l. olive oil and cornmeal.

Cooking method:

Mix all the dry ingredients of the dough, make a funnel in the middle and pour in the oil and a little water.
While stirring, water is added. The dough is elastic and tight.
Roll into a ball, cover with a towel and put in a warm place.
Cut the tomatoes into 2 parts, lightly fry in a pan so that they do not give water during the baking process.
When the dough has doubled in size, roll it out into a rectangular layer, sprinkled with cornmeal.
Grease the surface with olive oil, evenly distribute the basil, tomatoes and coarsely chopped garlic cloves.
Wrap in a roll or an envelope.
Put in the oven. The initial temperature is 250 degrees, after 5 minutes - 220, after 20 minutes reduce to 180 and bake for 25 minutes until golden brown.

Basil is an indispensable spice for many dishes and has many beneficial properties. How exactly to use basil is up to the hostess. Caucasian proverb fully emphasizes medicinal properties of this plant: "Who chews basil - he lives long!". How exactly to use basil is up to the hostess.

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The beneficial properties of basil have been known since antiquity. Until now, it is used not only in cooking, but also in medicine. The spice can be grown on the windowsill or on the plot, prepared for the future.

Basil is a fragrant spice that grows in a bush. Many varieties have been bred that differ in the color of the greens and the stem, the height of the plant. All of them have useful properties.

Greens come in different shades - green, purple, or any combination of them. The plant produces flower stalks with small flowers, where after the seeds are tied.

Other names for basil:

regan;
cat's mustache;
raikhon;
sacred;
fragrant cornflowers.

The culture grows wild in the territories of Asia, Africa, America, southern Russia, and the Caucasus. It is cultivated everywhere except in cold regions.

The chemical composition of basil, which determines its beneficial properties:

eugenol - anesthetizes;
bioflavonoids - rejuvenate the skin, improve the condition of blood vessels;
camphor - expectorant action;
cineole - a natural antiseptic;
tannins - restore skin, hair;
B vitamins - nourish the skin and its appendages;
vitamin C - improves immunity.

Energy value of culture per 100 grams:

proteins - 3.15 g;
fats - 1.05 g;
carbohydrates - 0.64 g;
calorie content - 23 kcal.

Everything interesting about the basilica:

was brought to Europe by A. Macedonian;
considered a sacred plant in India;
the ancient Egyptians added it to the composition for mummification;
in a mixture with rosemary replaces salt in a salt-free diet.

To view the program about useful grass:

Types and varieties of seasonings

fragrant basil - common name culture, denoting a spicy aroma. Species are classified according to the color of the leaves:

violet;
green;
red.

Violet - with a pungent odor and pungent taste. It is represented by the following varieties:

ordinary - the most common, from 25 to 70 cm high, with a classic pepper-clove aroma, unpretentious, added to salads, marinades, pizza;
"Yerevan" - high-yielding, with a tart taste, goes to soups, salads, sauces, fish and meat dishes;
"Black opal", or purple, is popular in salads, added to aromatic oils and mixtures, the smell is peppery-clove;
"Tulasi" - pronounced peppery taste with bitterness and clove spicy aroma.

Green or sweet is valued for its mild aroma and sweetish taste. Varieties:

"Italian" - an important component of pesto sauce, also added to tea, lemonade, salads, anise flavor;
"Russian giant green" - grows up to 60 cm, large-leaved, the smell is clove-pepper;
"Royal Blood" is a large shrub with an unusual cinnamon flavor.

Red is a lighter variety of purple. Representatives:

"Red Ruby" - early ripe (35–40 days), compact, elongated leaves, soft, caramel aroma, suitable for baking and drinks;
"Fragrant Dragon" - up to 70 cm high, fruitful, good for meat dishes, marinade.

According to the aroma, the following types are divided:

clove - it includes such varieties as "Spring Mood", "Smuglyanka", "Red Ruby";
clove-pepper - represented by varieties "Fantazer", "Marquis", "Basilisk";
pepper - varieties "Orion", "Rubin", "Osmin";
lemon - representatives of the species "Moscow hero", "New", "Lemon aroma";
caramel is "Pet", "Red Ruby", "Caramel";
anise - varieties "Delight", "Anise aperitif";
mint-pepper - "Greek", the most delicious, suitable for pot growing.

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Useful properties of basil for the human body

Medicinal properties of holy basil:
For girls and women, basil is a way to inexpensively and effectively improve your appearance: lose weight, improve the condition of the skin, hair and nails.

Spice reduces the manifestation of pain during menstruation, helps to normalize the cycle.

Useful properties of basil for men:

being an aphrodisiac, it has a positive effect on potency;

helps in the prevention of prostatitis;

helps with infertility;

increases endurance.

Basil can be eaten at any time of the day, the main thing is not on an empty stomach. The spicy seasoning can burn an empty stomach. Despite the presence of useful properties, daily use of spices for more than 3 weeks is undesirable due to the danger of poisoning, heart rhythm disturbances.

Watch the video about the beneficial qualities of spices:

Contraindications for use

Due to saturated chemical composition basil has restrictions for use:

vascular thrombosis;

epilepsy;

blood clotting disorder;

hypertension;

recent heart attack;

age up to 6 years;

individual intolerance.

The use of basil during pregnancy is acceptable, but with caution - a miscarriage is possible. At breastfeeding spice increases lactation, but the baby may develop an allergy.

The use of basil

The main areas of application of basil:

cooking;

ethnoscience;

cosmetology.

Basil is a negative calorie food. Useful properties of oil and herbs are used for smooth weight loss - they speed up the metabolism in the body. pour 3 drops into salad dressings, sauces.

Greens satisfy hunger, more energy is expended on its digestion than leaves give.

They try to use basil in magic to attract money, drive away spirits, find love and good luck, and defuse the situation in the team. To do this, rituals are performed with plant powder, leaves, or simply put the plant in a pot indoors.

In cooking

Basil has a sharp, spicy taste. Depending on the variety, it can be lemon, pepper, clove. The aroma of the spice is strong, peppery-clove, especially pronounced in the heat. Greens can be eaten raw, young leaves are more suitable for this, they are less spicy.

Recipes using basil involve the use of both dried and fresh leaves. The latter have more useful properties. Dried spice as a seasoning is suitable for the following dishes:

to fish - ½ tsp. for a large carcass;

for meat - 2 pinches of dried herbs per 0.5 kg of meat;

1 pinch added to fish or vegetable soup will give the dish a new taste;

legumes - 1 tsp per 1 kg;

vegetable salads - a pinch per 0.5 kg;

pasta;

baking.

Freshly added to compotes, fruit drinks, tea, pizza.

Basil Pesto Sauce:

coarsely chopped 1 bunch basil 1 garlic clove;

peel 40 g of pine nuts;

grate 50 g of parmesan;

put in a mortar or blender bowl, add 7 tbsp. l. olive oil, salt, rub.

Sweet Basil Tomato Spaghetti Sauce:

pour 2 tbsp into a heated pan. l. olive oil, add 2 minced garlic cloves, fry for 2 minutes;

add 1 small bunch of basil and 600 ml of tomatoes mashed with a fork in their own juice;

add salt, black pepper to taste, sugar if necessary;

bring to a boil, remove from heat;

rub through a sieve, removing the basil and garlic;

Cook the resulting mass for 5 minutes over low heat, stirring.

Basil Cheese Cookies:

mix 200 g, 2 pinches of salt, 15 g of chopped basil, ½ tsp. lemon peel and baking powder;

add 100 g of butter, 1 egg, 80 g of cheese grated on a fine grater, quickly knead the dough;

remove for 30 minutes in the cold;

roll out into a layer 5 mm thick, cut into cookies;

bake for 20 minutes at 180°C.

What goes with basil?

with sage;

rosemary;

tarragon;

mint;

coriander;

parsley.

In dishes, basil can be replaced with the following spices:

thyme;

provencal herbs.

To view recipes with spices:

In folk medicine and cosmetology

In folk medicine, herbs, juice, leaf paste and basil essential oil are used. All of them have useful properties. Examples:

from dry and wet cough with laryngitis, bronchitis, tracheitis. Add 5 drops to hot tea, then drink one-time.

When stressed, drink basil tea. For this, ½ tbsp. l. crushed leaves pour 200 ml of boiling water, insist 20 minutes. Drink 100 ml 2 r / d. You can add honey or jam to the drink.

With angina. The throat is rinsed with a decoction of basil 3 times a day. 25 grams of leaves are poured into 200 ml of water, boiled for 10 minutes, filtered.

For gastritis, 1 part of basil oil is mixed with 5 parts of olive oil, taken on an empty stomach, 1 tsp. within a month. In the form of leaves seasoning is not recommended for use.

Basil infusion is used in the fight against impotence. To do this, the stems with flowers and leaves, sage and rosemary are finely chopped, take 1.5 tbsp. l. each, pour 2 liters of boiling water, insist 3 hours. Drink 200 ml 3 times a day.

Useful properties of basil are used in cosmetology. Hair Mask:

chop a banana with a blender;

finely chopped 20 g of black bread;

beat an egg;

mix everything, pour in 100 ml of milk;

add 8 drops of basil oil;

apply to hair, wash off after 30 minutes.

Watch the program about the use of plants for healing:

Selecting and storing spices

Basil can be plucked several leaves as needed. The greens are ready for cutting 1.5–2 months after germination, by which time it is rich in useful properties. To extend the harvest period, it must be harvested evenly from all plants. Healthy leaves without yellowness are suitable for cutting.

How to prepare basil greens for autumn and winter, while retaining useful properties:

cut during flowering - then the leaves are rich in essential oils, therefore they are especially fragrant;

dry, spreading in a thin layer in a dry and ventilated area.

Seasoning storage rules:

tightly closed dishes made of clay or glass;

lack of pungent odors;

dark cool place.

Basil can be frozen. This will preserve its useful properties. Freezing methods:

whole leaves - they are washed, dried, laid in a bag or container;

chopped mass - prepared leaves are finely chopped, laid in a bowl;

in olive or sunflower oil - chopped leaves are poured with oil, the mass is laid out in molds for freezing ice.

The latter method is well suited to spice up soup or stews.

Harvested at the end of the growing season, basil greens can be stored in the refrigerator on a door or shelf, in a plastic container with air holes, or in a paper bag for up to a month. This preserves its useful properties.

Growing basil at home

Basil is unpretentious and good, while maintaining beneficial properties. To accelerate the emergence of seedlings, the seeds are soaked for a day in a stimulant solution ("Zircon", "Epin"). Sowing dates for home cultivation - the 1st half of spring, in the south - February.

For home cultivation, varieties such as:

"Freshness". Mid-season - greens can be cut 60 days after germination, lemon aroma.

"Marquis". Mid-season, smell and taste are sharp, mustard-pepper.

"Dwarf". Early ripe, does not exceed 20 cm in height, grows in the form of a ball, spicy aroma.

"Troll". Decorative - purple leaves with a green tip, purple stem. Medium-late - up to 70 days. Strong peppery aroma. Variety from the Dutch collection.

For planting, you can buy soil for indoor plants or make soil yourself:

garden soil - 2 parts;

humus - 1 part;

peat or coconut fiber - 1 part.

How to plant basil seeds at home:

pour drainage 1.5 cm high (expanded clay, sand, pebbles) into the pot, on top - the ground;

sprinkle seed into watered furrows 2 cm deep;

sprinkle with earth;

cover with a package;

moisturize, ventilate;

when shoots appear (after 8–12 days), remove the cellophane.

A wonderfully fragrant plant called basil, from the mint herb family, was originally grown as a medicine. Essential oils contained in fragrant leaves have analgesic and anti-inflammatory properties, which were widely used in practice in the old days by pharmacists and family healers. In cooking, basil began to be used later, but the result of its use in food was so striking that the popularity of this herb increased every day, rapidly gaining momentum.

Lemon basil - application

There are several varieties of basil that are now widely used to flavor and flavor culinary dishes. The most common vegetable green and purple basil. But sometimes lemon-scented basil greens are also used. Such leaves with a hint of citrus perfectly set off the taste of fish dishes and seafood dishes, and are also used to prepare sauces that are most suitable for complementing seafood.

Dried basil - application

In cooking, both fresh and dried basil leaves are equally used, which fully retain all aromatic and valuable properties. For their preparation, fresh foliage is dried in a darkened, warm place away from direct sunlight.

Dried basil is added to a wide variety of dishes, salad dressings, marinades and sauces, and healthy herbal teas are made from them. Any dish seasoned with dried basil leaves acquires a unique, original, incomparable taste that never gets boring, even with frequent use.

Dried basil is a great addition to pasta, pizza, fresh tomato and other vegetable dishes, as well as various soups and even some desserts.

Basil - use in canning

Recently, basil has been increasingly added to marinades with, and sometimes fruits. There are many recipes in which basil leaves dominate or even replace other aromatic and flavoring additives. The unique spicy spicy aroma of basil with tart notes will give tomatoes or cucumbers a special taste that cannot be achieved by using other spices.

The bactericidal properties of basil, which will play the role of a kind of preservative, will also be of considerable value during canning.

The use of basil as a seasoning for meat

Fresh basil leaves are not only an indispensable component of salads, but also first and second courses. Without them, especially in the Caucasus, barbecue will not be served. In the same place, spicy grass is added to almost all meat dishes. As a last resort, in dried form, but basil should always be present in them, filling the taste of meat dishes with piquant colors.

For the same purpose, in Italy they cook from fresh basil, which complements most meat dishes. In French cuisine, there are also many variations of basil sauces for meat, without which dishes lose their attractiveness and appetizing.

For the use of fresh basil in food, it is not recommended to chop it with a knife. It is best to tear the leaves with your hands, so they will be even more fragrant, exuding an amazing aroma. For the same purpose, basil should be added at the end of cooking when it comes to heat treatment. When using dried basil, say, for sauces or dressings, on the contrary, it must be added in advance and allowed to brew for the aroma to be fully revealed.

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

Elizabeth Phung/Flickr.com
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 of sunflower oil;

800 g of tomatoes in their own juice;

½ l vegetable broth;

2 teaspoons of Italian herbs;

1 teaspoon of sugar;

½ teaspoon salt;

¼ teaspoon ground black pepper;

200 ml cream;

2 bunches of green basil;

70 g of cheese.

Cooking

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

Puree the tomatoes with a blender. You can also use fresh tomatoes (8-10 pieces). The main thing is that they are ripe. First, remove the skin by dousing the tomatoes with boiling water.

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

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

Serve with diced cheese and crackers.

Laurel F/Flickr.com
Delicate and rich taste at the same time. On a hot summer day, it is eaten instantly.

Ingredients

4 ripe avocados;

2 lemons;

a bunch of green basil;

4 green onion feathers;

½ l of broth;

130 g natural;

salt and black ground pepper to taste.

Cooking

Remove the skin from the avocado and remove the pit. Puree the pulp with a blender. Drizzle with lemon juice immediately to prevent browning. Wash the basil, remove the stems and send it to the blender along with the green onions. Leave a couple of basil leaves for garnish.

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

Serve over ice and garnish with fresh basil.

Larry/Flickr.com
Hearty and at the same time light dish, suitable for vegetarians.

Ingredients

1 onion;

4 cloves of garlic;

4 tablespoons of sunflower oil;

1 eggplant;

1 bell pepper;

salt and black ground pepper to taste;

600 g of tomatoes;

2 tablespoons of tomato paste;

450 g penne or others;

¼ cup of water;

a plate of green or purple basil leaves;

100 g of cheese.

Cooking

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

Fry the onion and garlic in a deep frying pan. 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 basil leaves. To give them juice, you can slightly knead 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 shrimps

Susan Lucas Hoffman/Flickr.com
Basil goes well with seafood. The salad is light and very flavorful.

Ingredients

150 g shrimp;

½ teaspoon salt;

300 g cherry tomatoes;

a bunch of green or purple basil;

3 tablespoons of olive oil;

ground black pepper to taste.

Cooking

Send the bruschetta to the oven preheated to 180 ° C for another 5-7 minutes.

Lori L. Stalteri/Flickr.com
The perfect summer sauce that goes great with pasta and pizza. But you can just smear on a sandwich.

Ingredients

100 g green basil leaves;

3 cloves of garlic;

50 g parmesan;

30 g of pine nuts;

½ cup olive oil;

¼ cup lemon juice;

salt and freshly ground black pepper to taste.

Cooking

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

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 batches. Run the blender for 1-2 minutes after each use. At the end, add salt and pepper and mix well again.

Transfer the pesto to a glass jar. Store in the refrigerator for up to a week.

yankeekitchenninja.com
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 of salt.

Cooking

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

wyn lok/Flickr.com
Creamy with sourness, this sauce will perfectly set off fried fish and game.

Ingredients

1 shallot;

3 tablespoons of capers;

1 bunch purple basil;

1 lemon;

200 g of mayonnaise;

freshly ground black pepper - to taste.

Cooking

Finely chop the shallots, capers (you can substitute gherkins) and chopped basil. Rinse the last one and remove the stems. Pour everything with lemon juice and put in the refrigerator for 15-20 minutes.

When the greens give off flavor, add pepper and mix with mayonnaise. Better with .

simplyrecipes.com
This is a salad dressing that the French call vinaigrette. Perfect 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 of sugar;

¼ cup white vinegar;

¾ cup olive oil.

Cooking

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 fold olive oil into dressing. Mix and transfer to a glass container. Store in refrigerator for up to 7 days.

baked-in.com
Delicate creamy delicacy in the best Italian traditions. Dense and at the same time melting in the mouth texture, unusual refreshing taste.

Ingredients

2 glasses of milk;

1 cup cream (at least 30% fat);

2 cups basil leaves;

¾ cup sugar;

6 eggs;

¼ teaspoon salt;

1 tablespoon lemon zest.

Cooking

Combine milk, cream and ½ sugar in a saucepan. Heat over low heat until the sugar is completely dissolved. But never bring it to a boil. As soon as the first bubbles begin to appear, remove the saucepan 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. Whisk again and send to a water bath. Stir constantly until thickened. It is also important to avoid boiling.

Pour the thickened mixture into a freezer-safe container. When it cools down a bit, send it to the freezer for 5-7 hours. Remove and stir gelato every 60 minutes.

Quinn Dombrowski/Flickr.com
Refreshing bright taste. Easily turns into a summer cocktail if you add rum.

Ingredients

¼ cup sugar;

¼ cup of water;

½ cup grapefruit juice;

10 green basil leaves;

500 ml mineral water with gas.

Cooking

Pour sugar with water and melt in a water bath. Stir constantly so that the mixture does not burn and there are no lumps.

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

webspoon.ru
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.

Cooking

Rinse the basil and lemon thoroughly and chop coarsely. If fresh lemon is not available, use one teaspoon of citric acid.

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

Let the compote boil 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.