Basil Puree Recipes

POTATO BASIL PUREE

Steps:

• Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.
• Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender. Drain well, return to the saucepan, and steam over low heat until any remaining water evaporates.
• In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and puree. Add the hot cream mixture and process until smooth.
• With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot.

BASIL PURéE

Steps:

• Fill a medium bowl with ice water. Bring a large pot of salted water to a boil and blanch the basil for 20 seconds. Dunk the basil in the ice water for a few seconds. Drain well and gently squeeze out excess moisture with towels. Put the basil in a food processor (a mini one works well) with 2 Tbs. of the olive oil. Purée well, adding more olive oil if needed to chop finely. To drain the excess oil, put the purée in a coffee cup or a custard cup lined with a paper coffee filter or cheesecloth for 15 to 20 minutes.

POTATO BASIL PURéE

Steps:

• Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.
• Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender. Drain well, return to the sauce- pan, and steam over low heat until any remaining water evaporates.
• In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and purée. Add the hot cream mixture and process until smooth.
• With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot.

BASIL PUREE

Steps:

• Combine basil, oil, and salt in a blender. Process until smooth; transfer to a glass jar, and store in the refrigerator for up to three days.

SPINACH, BASIL RICOTTA PURéE

Steps:

• Bring 2 cups water to boil in large pot. Add spinach leaves and stir until tender and bright green, about 3 minutes. Drain. Squeeze out excess water. Transfer spinach to processor. Add basil and ricotta to spinach. Blend until smooth. (Can be prepared 8 hours ahead. Cover and refrigerate.)
• Melt butter in heavy medium saucepan over medium heat. Add garlic and sauté until golden, about 3 minutes. Add spinach mixture and cream. Stir until mixture is just heated through. Season to taste with salt and pepper. Transfer to bowl and serve.

CUCUMBER-BASIL PUREE

Steps:

• Combine water, cucumber, basil, and salt in a blender and freeze in an ice-cube tray.

BASIL PESTO

Steps:

• In a blender or food processor, combine garlic, salt and pine nuts; cover and process until finely chopped. Add basil and olive oil; puree until smooth. Add cheese and process just until combined. Serve with pasta or grilled meats of vegetables.

ROASTED TOMATO SOUP WITH BASIL PUREE

Steps:

• Preheat the oven to 400 degrees. Lightly oil a shallow baking dish large enough to hold the tomatoes in a single layer.
• Place the tomato halves, cut sides up, and the garlic in the prepared baking dish. Sprinkle with salt and pepper. Drizzle with the oil, then top each tomato half with half a basil leaf, turning each leaf over to coat in oil.
• Bake 50-60 minutes, or until the edges of the tomatoes are slightly blackened.
• Meanwhile, in a medium saucepan, bring the broth, water, potato and tomato paste to a boil over high heat. Reduce the heat slightly and boil until the potato is tender, about 20 minutes.
• Transfer half of the mixture to a blender. Process until smooth but still a bit chunky. Transfer to a medium stockpot. Repeat with remaining potato and roasted tomato mixture. Stir over medium-low heat until heated through.
• Process all ingredients for the basil puree (last 5 ingredients starting with basil) in a food processor until smooth.
• Serve hot, garnished with equal portions of basil puree.

ROASTED PEPPER AND MOZZARELLA SANDWICH WITH BASIL PUREE

Steps:

• Preheat broiler if manufacturer directs. Cut each pepper lengthwise in half; discard stem and seeds. Arrange peppers, cut-side down, in 15 1/2" by 10 1/2" jelly-roll pan. Place jelly-roll pan in broiler at closest position to source of heat and broil peppers 15 minutes or until charred and blistered. Turn peppers and broil 5 minutes longer.
• Remove peppers to clean brown paper bag; fold top of bag over to seal it, and let stand at room temperature 15 minutes (keeping peppers in bag to steam makes them easier to peel). Remove peppers from bag and peel off skin. Cut each pepper half lengthwise into thirds.
• In blender or food processor with knife blade attached, blend olive oil, basil, and salt until almost smooth.
• Cut French-bread loaf horizontally in half. Remove and discard some soft bread from each half. Evenly spread basil mixture on cut side of both halves. Arrange mozzarella cheese slices on bottom half of loaf; top with roasted peppers. Replace top half of loaf.