Selection of recipes with basil

Rich in essential oils, basil is not without reason called the “royal grass”. This annual herbaceous plant of the crisp-current family is able to saturate many of the usual dishes with a unique taste and pleasant aroma.





Fresh basil leaves stimulate digestion and absorption of nutrients, normalize the intestinal microflora. Therefore, fragrant grass is often put in hard to digest dishes, especially meat.





In India, locals believe that even a few leaves of basil can purify and disinfect water, and grown on the windowsill basil by its aroma alone can protect the whole family from viral and colds.

The leaves of the basilica scientists confirm that basilica It is undeniable, and we suggest cooking with this "royal grass" 7 delicious, fragrant and light dishes. And if pasta and soup with basil today will not surprise anyone, then compote with basil, like other unusual dishes on our list, can be a discovery for you.





Homemade pesto sauce pesto is perfectly combined with meat and fish, and also from it comes a wonderful marinade for chicken or salmon. This is a great reason to refuse mayonnaise, because the sauce is much more tasty and adds a piquant note to any dish.





The ingredients

• 200g basilica
• 150g pine nuts
• 5 cloves of garlic
• 150g parmesan
• 150 ml of olive oil
• 1/4 tsp sea salt

Preparation

1. Wash the fresh leaves of green basil and dry on a waffle towel.
2. Peel the garlic and soap the parmesan on a fine grater. Instead of elite parmesan, you can take ordinary hard cheese, the proportions are the same.
3. Add the sea salt. Iodized too.
4. Add some pine nuts. In the classic recipe, pine nuts are used, and they cost a lot, however, nuts in principle are not cheap, but pine are too expensive. Therefore, they can be replaced by walnuts. Just be sure to clean them of the husks so that the sauce is not bitter.
5. Dry ingredients grind in a blender. The mixture should be crumbly, but not porridgeous.
6. Add olive or flaxseed oil to the sauce. Stir the blender again. It is important to add the oil gradually so that it mixes well with the other ingredients.

Fragrant paste with tomatoes and basil Pasta with tomatoes, basil and garlic is a real hit, which came to us from Italian cuisine and has already won millions of hearts. And all because this dish is easy to prepare, and its taste is simply delicious.





The ingredients

• 450-475g cherry tomatoes
• 3 tbsp olive oil
• 1/2 red bulb
• 1 tbsp finely sliced garlic
• 0.5 tsp ground red pepper
• 1 tsp sugar
• 450g spaghetti
• 1/4 tbsp Parmesan cheese (or other hard cheese)
• basil
• thyme and oregano (to taste)

Preparation

1. Heat the butter in the pan. Roast the chopped onions and garlic for two minutes.
2. Rash on the frying pan spices and sliced greens, except basil. Roast a little. When the garlic begins to turn brownish, you can put tomatoes and sugar.
3. Stir the mass on a small fire.
4. Prepare the paste in water, having previously salted it. It doesn't have to be boiled. Add some ready-made pasta to the sauce.
5. Sprinkle the paste with grated cheese and add basil. Stir and serve the dish to the table.

When my friend, who recently became interested in vegetarianism, shared with me the recipe for a hearty, fragrant and very tasty snack without a single gram of meat, I, frankly, treated her words with disbelief.





However, having tried it, I appreciated this simple dish and now with a clear conscience I can recommend it to all lovers of picnics by the fire. Prepare and you will not regret, it is simply impossible to break away!

The ingredients

• 3 Thin Armenian Lavash
• 1/2 heads of suluguni cheese
• 3 large tomatoes
• basil
• dillbundle
• parsley
• svan
• hop-sunel

Preparation

1. Cut the cheese, the tomatoes and the greens.
2. Stir everything.
3. Wrap the stuffing in the lavash.
4. Heat on the coals until the cheese melts and the appearance of a ruddy crust.
5. Bon appetit!

Eggplant in Italian with basilica



The ingredients

• 3 eggplant
• 1kg tomatoes
• 100g parmesan
• 100g mozzarella
• 5 tbsp olive oil
• 1 bundle of basil
• salt
• peppery

Preparation

1. Cut the tomatoes and carcasses in sotheinika for 10 minutes, salt them and pepper them. Canned ones can be used.
2. Cut the eggplant into thin pieces up to 1 cm thick and salty, leave for 5 minutes so that the eggplant lets the juice.
3. In a semi-dry pan, slightly dry the eggplant to form a crust. No need to salt.
4. Cut the basil and soap the parmesan, cut the mozzarella finely.
5. Lubricate the bowl with oil and heat the oven to 180 degrees.
6. In the form, lay out eggplant, on top of tomatoes and basil, alternate layers of vegetables. Pour grated parmesan and mozzarella on top.
7. Vegetable casserole in the oven is prepared for half an hour.

Tomato soup with basil



The ingredients

• 2 bulbs
• 6 cloves of garlic
• 2 tbsp vegetable oil
• 8-10 tomatoes
• 1/2 litre of vegetable broth
• 2 tsp Italian herbs
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 200ml cream
• basil
• 70g brynx

Preparation

1. Finely chop the onions, roast the oil until soft, add the crushed garlic and fry for 2 minutes.
2. Clean the tomatoes of the skin and turn with a blender in puree.
3. Couple the tomato puree in a pan with onions, pour the broth and bring it to a boil.
4. Sugar, salt, pepper and Italian herbs.
5. Cook on an average heat for about 15 minutes.
6. Pour the cream and add the crushed basil. Stir and boil for a couple more minutes on a small fire.
7. Serve with diced brynza and crackers.

It is difficult to find a recipe for a hangover dish better than Bulgarian soup tarator. Refreshing and fragrant, it cooks quickly and has a great taste. Tarator is popular in Bulgaria, Macedonia, Turkey and Albania, and in Greece, this dish is known as taziki and is served as a sauce.





The ingredients

• 1l kefir
• 3 cucumbers
• 0.5 tbsp ground nuts
• parsley, dill, cilantro, basil to taste
• salt and pepper

Preparation

1. Wash and grate cucumbers, pour them with kefir.
2. Add finely chopped greens and chopped nuts.
3. Sprinkle it a little and mix it thoroughly.
4. Serve cold.
5. Bon appetit!

Thanks to the essential oils contained in the basil, compote made from it has antimicrobial and anti-inflammatory properties, fights stomatitis and insomnia, relieves stress.





Additional ingredients can be apples, lemons, as well as apricots and other fruits. Optimally use the leaves of purple color, they give the compote a beautiful color.

The ingredients

• 90g purple basil
• 50g green basilica
• 1 lemon
• 280g sugar
• 3 liters of water

Preparation

1. Cut the lemon into small pieces.
2. Boil water in the pot.
3. Put basil in boiling water, after 5 minutes add lemon and sugar.
4. Cook compote for another 5 minutes.
5. Take the pan off the fire and leave it for 20 minutes.
6. Strain the drink through the gauze.
7. Bring it to a boil, pour it into sterilized jars and cover it with lids.
8. Roll up the lids and wrap the cans in a blanket so that the drink cools slowly.
9. After that, they can be sent for storage.

Mint is famous for its useful properties and is widely used in cooking, revealing the taste of the most familiar products in a new way! In some dishes, it is not a seasoning, but the main ingredient. The most famous example is mint tea, but mint soup, like other unusual dishes on our list, can be an amazing discovery for you.

Apples are the most common fruits in our latitudes, as well as a symbol of health and vitality. "Site" He invites you to experiment with unusual combinations of ingredients and prepare a few light and savory apple salads according to our recipes.

A picnic is not always about a barbecue. We want to share with you 5 cool recipes for snacks to satisfy hunger in nature. Especially surprised mushroomer and soybean barbecue. It's impossible to break away!