Basil Puree Recipes

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POTATO BASIL PUREE



Potato Basil Puree image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 4 to 5 servings

Number Of Ingredients 6

2 cups fresh basil leaves, lightly packed
2 pounds large Yukon Gold or white boiling potatoes
1 cup half-and-half
3/4 cup freshly grated Parmesan cheese, plus extra for serving
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

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 PUREE



Basil Puree image

Drizzle this sauce over chilled minestrone or any soup for an extra hit of herbaceous flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 2/3 cup

Number Of Ingredients 3

1 medium bunch basil, leaves picked, rinsed, and patted dry
1/2 cup extra-virgin olive oil
1/2 teaspoon salt

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



Spinach, Basil Ricotta Purée image

Categories     Milk/Cream     Cheese     Side     Sauté     Valentine's Day     Vegetarian     Ricotta     Basil     Spinach     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 6

2 10-ounce packages fresh spinach leaves
3/4 cup fresh basil leaves
3/4 cup whole-milk ricotta cheese
2 tablespoons (1/4 stick) butter
1 garlic clove, minced
1/4 cup whipping cream

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.

CONVENT GARDEN ROASTED TOMATO SOUP WITH BASIL PUREE



Convent Garden Roasted Tomato Soup With Basil Puree image

i really like eating and making soup. its ace my mate at work duncan bought me the covent garden cookbook and this is my favourite soup recipe so far. I reckon you make this slimming world freindly by using spray cal or fry light instead of oil and leaving oil out of the basil puree but ill give its pure unadulterated beauty without changes i reckon. It cost me about a £5 to make and it made a lot of servings

Provided by cakeinmyface

Categories     Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 18

4 lbs ripe tomatoes
7 fluid ounces extra virgin olive oil
6 large garlic cloves, crushed
4 bay leaves
4 sprigs fresh thyme
4 medium onions, finely sliced
4 sticks celery, finely sliced
1 head fennel, sliced
1/2 fresh chili pepper, deseeded
2 teaspoons tomato puree
2 teaspoons sugar
1 lemon, juice of
1 pinch salt
2 1/2 ounces fresh basil leaves
2 teaspoons balsamic vinegar
1/2 teaspoon salt
4 tablespoons extra virgin olive oil
1 teaspoon tapenade (olive paste)

Steps:

  • preheat grill to hot hot hot. cut the tomatos in half and place cut side up on a baking sheet gril until soft and beginning to darken at edges. this took me 30min approximately when softa little dark take out and preheat oven to gas mark 5.
  • heat the olive oil with the garlic and herbs in a large saucepan. when hot add teh other veggies. cook over a moderate heat for a few minutes stirring now and then until the veg begins to soften. transfer these veggies onto a raosting tin and roast in oven til soft. it took me about 40min approximatley.
  • remove from oven and puree in liquidiser with tomatoes, lemon juice, tomato puree and sugar add water if you need to to make a smooth pouring consistency.
  • to make the baisl puree pound the basil leaves in a pestle and mortar with salt until smooth add the olive oil and vinegar and stir well. dollop a heaped teaspoon of the pureee on the soup and eat with bread and stuff yummy!

CUCUMBER-BASIL PUREE



Cucumber-Basil Puree image

Don't sweat the rising temperatures. Just drop one of these ice cubes infused with cucumber and basil into a tall glass of water, and watch the heat melt away.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

1 cup water
1 cucumber (peeled and seeded)
1/4 cup torn basil
Pinch of coarse salt

Steps:

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

POTATO BASIL PURéE



Potato Basil Purée image

Provided by Ina Garten

Categories     Dairy     Potato     Side     Thanksgiving     Quick & Easy     Parmesan     Basil     Fall     Winter     Christmas Eve     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 5

Number Of Ingredients 6

2 cups fresh basil leaves, lightly packed
2 pounds large Yukon Gold or white boiling potatoes
1 cup half-and-half
3/4 cup freshly grated Parmesan cheese, plus extra for serving
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

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.

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BASIL PUREE RECIPE | MYRECIPES
2003-08-28  · Instructions Checklist. Step 1. Process basil leaves and olive oil or tomato sauce in a food processor until basil is finely chopped. Spoon mixture into ice-cube trays, and freeze. …
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  • Process basil leaves and olive oil or tomato sauce in a food processor until basil is finely chopped. Spoon mixture into ice-cube trays, and freeze. Store frozen cubes in freezer bags up to 6 months.
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