Almond Pesto Rice Salad

Ingredients
2 cups brown basmati rice 3½ cups water ¾ cups raw almonds ½ bunch of parsley ½ bunch fresh basil 2 cloves garlic 3 tbsp lemon juice 3 tbsp olive oil ½ cucumber

Bring the rice and water to a boil, then turn down heat and simmer for 45 minutes. Blend the remaining ingredients, reserving the cuke. Put the cooked rice in a bowl to cool. While still warm add the pesto sauce and continue to cool. Cut the cuke into quarter moons and add to the rice when cool. Adjust seasoning to taste.

Anise Basil Baked Fish

Anise Basil Fruit

Ingredients
½ fresh pineapple cut into 1 inch cubes 1 cantaloupe cut into 1 inch cubes 1 tsp lemon juice 2 tbsp honey 2 tsp Grand Marnier (or any good orange-flavored liqueur) 2 tsp finely minced fresh Anise Basil 1 tsp finely minced fresh Mint

Combine fruits in attractive bowl. In separate bowl whisk together the lemon juice, honey, liqueur, basil and mint. Toss with the fruit and serve.

Basil and Mushroom Turnovers
Source: Tanya Jackson; author of Bountiful Basil

Ingredients
1 8-ounce package cream cheese, softened 1½ cups plus 3 tbsp soft butter ½ lb sliced mushrooms 1 large onion, minced ¼ cup sour cream 1 tsp salt ¼ cup minced fresh basil leaves 1 egg, beaten

1. About two hours before serving, process cream cheese, ½ cup of flour and ½ cup of butter in a food processor till smooth. Shape into a ball, wrap and refrigerate for one hour.
2. In skillet over medium heat, cook mushrooms and onions in 3 tbsp butter till tender. Stir in sour cream, salt, basil and 2 tbsp flour. Set aside.
3. On a floured surface with a floured rolling pin, roll half of dough 1/8-inch thick. With floured 2½-inch round cookie cutter, cut out as many circles as possible. Repeat with other half of dough.
4. Preheat oven to 450°F. Onto one-half of each dough circle, place a tsp of mushroom mixture. Brush edges of circle with some egg; fold dough over filling. With fork, firmly press edges together to seal; prick tops. Place turnovers on ungreased cookie sheet; brush with remaining egg.
5. Bake 12 to 15 minutes till golden. Serve warm. Makes about 3½ dozen.

Basil Biscuits
Source: Tanya Jackson; author of Bountiful Basil

Ingredients
½ pkg dry yeast 2 tsp sugar ¼ cup warm water 1½ cups buttermilk 2 to 3 tbsp minced basil (can also use dill, thyme, rosemary, etc) ½ tsp salt 1 tsp baking soda 3 cups flour 1/3 cup melted butter, cooled extra flour for ease in handling

1. In large bowl, stir the yeast, sugar and water together and let stand 5 minutes.
2. Add the buttermilk, herb, salt and baking soda, and mix well. Stir in half the flour with the melted butter. Continue adding flour till the mixture forms a soft sticky dough. Scrape down the bowl and form a ball (do not knead) in the bowl; cover with plastic wrap and let rise in a warm place for ½ hour.
3. Preheat oven to 375°F. Sprinkle a board or pastry cloth with flour and turn out dough. Pat dough into a rectangle about 1-inch thick and cut into squares. Set on ungreased baking sheet and let rise again for ½ hour.
4. Bake in middle of preheated oven for 10 to 15 minutes, till tops are golden brown and biscuits are firm.
5. Serve warm.

Basil Butter
Source: Tanya Jackson; author of Bountiful Basil

Ingredients
1 cup butter 1 tbsp lemon juice 1 tbsp minced shallots ½ cup fresh minced basil leaves ¼ cup fresh minced parsley

1. Beat butter till soft and blend all the ingredients completely. Chill and let the flavor mellow together.
2. Serve at room temp or good spreading consistency.
3. Good on bread, meat sandwiches, hot pasta or rice and on broiled steak or fish.

Basil Cheddar Crisps

Ingredients
8 oz grated medium cheddar cheese ½ cup butter (room temp) ½ tsp Tabasco sauce 1 tsp prepared mustard 1 cup flour 2 tbsp chopped purple opal basil 1½ cups rice crispy type cereal

Preheat oven to 350°F. In a large bowl mix cheese, butter, Tabasco and mustard. Blend in flour and chopped basil. When combined, stir in cereal and blend well. Shape into small balls. Place on greased baking sheet and flatten wih the bottom of a lightly floured glass. Bake 15 minutes and serve hot. These may be store several days ahead in an airtight container or frozen, then reheated for 5 minutes when needed.

Basil Cheese Torte
Source: Tanya Jackson; author of Bountiful Basil

Pesto Ingredients
3 cups fresh basil leaves 1 cup fresh parsley leaves ¾ cup grated parmesan cheese 1 tbsp good olive oil 3 tbsp pine nuts (or walnuts)

Cheese Layer
11 oz softened cream cheese ½ cup soft butter 1 tsp lemon juice dash salt 2 dashes Tabasco sauce 2 tbsp coarsely chopped pine nuts (or walnuts)

Using pesto ingredients, make a very thick pesto in your food processor. Thoroughly combine all ingredients in the cheese layer. Divide the mixtures into thirds and alternate layers in a round bowl or pan. The top layer should be the cheese mixture as it will make a firm bottom when unmolded. Refrigerate for several hours, then unmold and serve with crackers. To make unmolding easier, first line the bowl/pan with waxed paper or cheese cloth.

Basil Deviled Eggs
Source: Tanya Jackson; author of Bountiful Basil

Ingredients
6 large eggs at room temp ¼ cup lightly toasted pine nuts ½ cup sour cream 1½ tsp Dijon mustard ½ cup fresh basil leaves ½ tsp paprika salt and freshly ground pepper, to taste

1. Cover eggs with warm water in a saucepan and bring to simmer. Cook gently for 8 to 10 minutes. Cool the eggs under cold water. Peel shells and slice eggs in half lengthwise. Remove the yolks and place in food processor bowl.
2. Add sour cream, mustard, basil leaves and seasonings to yolks and process till smooth.
3. Add pine nuts (chop coarsely if desired) and chill mixture for about an hour.
4. Fill the egg white halves using a teaspoon or pastry bag with a wide tip. Garnish each egg with a small basil leaf or sprig and serve.

Basil Honey

Basil Jelly
Source: Tanya Jackson; author of Bountiful Basil

Version 1 Ingredients
1½ cups packed fresh basil leaves 3 cups water 1 pkg powdered pectin (2 oz) 4 cups sugar a few drops of green food coloring if desired

1. Crush or bruise basil leaves and combine with water. Bring to a boil. Remove from heat, cover and let stand for 10 minutes to brew an infusion. Strain and measure 3 cups basil infusion, adding some water, if necessary. Add a few drops of food coloring to improve the green color.
2. In a large kettle combine the infusion and the pectin. Place over high heat and stir till it comes to a full boil. Stir in the sugar and return to a full boil. Boil for 2 minutes, stirring constantly. Remove from heat and skim off foam. Immediately pour into sterilized jelly glasses, filling one at a time and sealing as filled with scalded lids and ring. Turn each jar upside down for a few minutes to insure a tight seal, then turn right side up to finish cooling. Makes six 6-oz glasses of jelly.
3. You can make this jelly with minced basil leaves throughout the jelly. Just add about ½ to 1 cup of finely minced leaves after skimming the foam from the boiled jelly.
4. Opal basil makes a lovely wine-red jelly.

Place basil in pan, add water, bring to boil, then remove from heat and set aside (covered) for 15 minutes to steep. Strain liquid into a 2 cup glass measure. Add water to measure 1¾ cup if necessary. Return liquid to saucepan. Stir in pectin and lemon juice. Bring to a boil over high heat. Add sugar and bring to a full rolling boil that cannot be stirred down. Boil for 1 minute. Pour into hot, sterile jars and seal.
TIP: Try using basil jelly to make jelly rolls for a delightfully different treat.

Wash and pat basil dry with paper towels. Chop finely and place in a large saucepan. Add water and bring slowly to a boil and boil for 10 seconds. Remove from heat, cover and let steep for 15 minutes. Strain and recover 1½ cups of liquid. Place in a saucepan and add vinegar, salt and sugar. Bring to a hard boil while stirring constantly. When boil can not be stirred down, add pectin. Return to a hard boil and boil for exactly 1 minute. Remove from heat, skim off foam and pour into hot, sterilized jars and seal.

Basil Mustard Sauce
Source: Tanya Jackson; author of Bountiful Basil

Ingredients
½ cup mayonnaise ¼ cup Dijon mustard 1½ cups fresh basil leaves 1 tbsp sugar

Blend all ingredients in food processor or blender till smooth. Wonderful served with fish or vegetables. Makes about 1 cup.

Basil Pork Primavera
Source: Tanya Jackson; author of Bountiful Basil

Ingredients
1 lb pork tenderloin cut in 2x½x¼-inch strips 2 cloves garlic, minced 1 tbsp olive oil 4 green onions, sliced 1 small zucchini grated or cut into small pieces ½ lb fresh snow peas or sugar snap peas 8 cherry tomatoes, halved and drained 2 tbsp fresh minced basil ½ cup dry white wine ¼ cup grated parmesan cheese 2 cups fettucine, cooked and drained

In a large frying pan or wok, saute garlic and pork strips in oil till lightly browned. Add vegetables and seasonings. Simmer for several minutes, stirring till moisture is almost gone. Add wine and simmer to reduce the liquid. Pour over pasta, toss all together with cheese. Sprinkle with a little more fresh minced basil and serve immediately.

Basil-Salmon Canapes

Source: Tanya Jackson; author of Bountiful Basil

Ingredients
1 can red salmon 3 tbsp opal basil vinegar 2 packages (3-oz each) of cream cheese, softened 2 tbsp opal basil leaves, minced

Remove larger bones and mash salmon to a paste. Add cheese and mix well. Add remaining ingredients and adjust seasoning if needed. A little black pepper and a dash of salt might be needed. Spread on toast triangles or crackers; garnish with a bit of pickle or small basil leaves.

Basil Stuffed Shells
Source: Tanya Jackson; author of Bountiful Basil

Ingredients
1 cup finely chopped fresh basil leaves 2 eggs, beaten well 2 cups ricotta cheese 2 cups freshly grated parmesan cheese 1 generous tsp freshly grated nutmeg 1 tsp salt to taste Approximately 20 large pasta shells

1. Mix the beaten eggs with the ricotta, parmesan and basil. Add seasonings and adjust to taste.
2. Cook large pasta shells in 6 quarts boiling water till just tender. Do not overcook. Drain and rinse in cold water.
3. Stuff each shell with about 3 tbsp of filling and place in a casserole dish. Top with tomato sauce. Bake in a preheated 375° oven for about 25 minutes. Top should be bubbly.

Basil Vinegar

NOTE: When making vinegars using opal, cinnamon, lemon or other flavored basils, use white wine vinegar rather than red for a more a delicate flavor. Opal basil will turn white wine vinegar to a lovely dark ruby color.

Basil Vinegar Chicken

Basil Wafers
Source: Tanya Jackson; author of Bountiful Basil

Ingredients
½ cup butter 1 cup light brown sugar 1½ tsp vanilla 1 egg 2 tbsp basil leaves 1 cup flour ¼ tsp baking powder ¼ tsp salt ¾ cup sesame seeds, toasted

1. These wafers can be made by hand or in the food processor.
2. Put all wet ingredients and basil leaves in processor and whiz briefly just to combine. Add dry ingredients and combine thoroughly.
3. Stir in by hand the toasted sesame seeds. Drop by teaspoonsful three inches apart on a lightly greased baking sheet.
4. Bake at 375°F for about 10 minutes, till golden brown and crisp.
5. Yields about 4 dozen cookies.

Cinnamon Basil Baked Apples

Ingredients
4 large baking apples Half a lemon ½ cup chopped pitted dates 2 tbsp raisins 1 tbsp chopped cinnamon basil Peel of 1 large orange Juice of 4 to 5 oranges Additional fruit juice, if needed Sugar

Core apples almost through. Pare a 1-inch strip of skin from around the top. Rub cut surfaces with lemon, dripping a few drops into the core. Combine dates, raisins and cinnamon basil and fill center of apples with the mixture. Arrange apples in baking dish just large enough to hold them. With a vegetable peeler, carefully remove the orange part of the orange peel. Cut peel into very fine strips. Squeeze orange juice; pour around apples using enough to make about ½-inch of juice in the dish. Drop cut strips of orange peel into juice. Preheat oven to 350°F. Bake, basting with juices every 10 to 15 minutes, for 50 minutes or till apples are tender when pierced with a knife. Sprinkle with a little sugar and broil with surface of fruit four inches below the surface of the heat. Baste with remaining syrup till glazed. Best made ahead of time. Serve at room temp. A dollop of sour cream or fresh yogurt is a nice garnish.

Cinnamon Basil Chicken & Nut Spread

Ingredients
¼ cup sweet butter, softened 1 tsp honey 1/3 cup very finely chopped cooked chicken 3 tsp washed, drained and finely chopped cinnamon basil leaves 3 tbsp almonds, chopped very fine salt to taste very thin slices of bread

Blend softened butter and honey till smooth. Stir in chicken, basil and almonds. Salt to taste. Remove crusts from bread and cut into shapes if desired. Spread with chicken mixture for open face sandwiches.

Cinnamon Basil Chutney

Ingredients
2 cups fresh or frozen sliced peaches (or mangoes if desired) ½ cup canned water-pack pineapple chunks, drained 1 small unpeeled orange, quarted, seeded, sliced thin 2 tbsp lemon juice ¾ cup sugar 2 tbsp chopped cinnamon basil 2 tbsp light rum

In saucepan combine peaches, pineapple, orange, lemon juice and sugar. Mix well. Bring to boil, then simmer uncovered over low heat till thick (about 30 to 40 minutes).

Cinnamon Basil Cookies
Source: Tanya Jackson; author of Bountiful Basil

Ingredients
2 eggs ½ cup butter 1 cup sugar 3 tsp minced cinnamon basil leaves and flowers 1½ cups flour 2 tsp baking powder ½ tsp salt

1. Put eggs, butter, sugar and basil in this order, in blender or food processor and run on low till well mixed. If using food processor, add remaining ingredients and process again till well mixed. Otherwise, sift dry ingredients together in a large bowl and add mixture from blender. Combine thoroughly.
2. Drop by teaspoonsful on ungreased cookie sheet. Bake at 375°F till very lightly browned.
3. Makes about 4 dozen small delicately flavored cookies. You may wish to add about ½ tsp of ground cinnamon to enhance the flavor.
4. This basic recipe is also good for making cookies flavored with lemon basil or licorice basil. They all make a lovely accompaniment to sherbert or ice cream. They also freeze very well and will keep for several months when tightly wrapped.

Cinnamon Basil Cupcakes

Ingredients
¼ cup fresh cinnamon basil 1/3 cup oil ½ cup sugar 1 egg 1 cup flour 1 tsp baking powder ¼ cup sour cream or milk ¼ cup milk ½ cup chopped walnuts

Puree cinnamon basil with oil in a blender. Combine with sugar and egg. Sift together flour and baking powder and add to oil mixture with remaining ingredients. Bake at 400°F for 12 minutes.

Cinnamon Basil-Ginger-Lime Pickles

Ingredients
2 lbs pickling-size cucumbers, unpeeled Canning salt 1½ cups rice or white vinegar 1 cup sugar 5 tbsp lime juice 1 cinnamon stick 6 whole cloves 2 tsp chopped ginger ¼ cup chopped cinnamon basil

Halve cucumbers lengthwise and cut into 1-inch lengths. Put cucumbers in a colander. Sprinkle with coarse canning salt and allow to stand for 30 minutes. Rinse off in cold water. Combine remaining ingredients in a saucepan and bring to a boil, stirring till sugar is dissolved. Add cucumbers and simmer till they look glossy and transparent. With a slotted spoon, transfer cucumbers to sterilized jars. Boil down liquid till syrupy. Pour over cucumbers and allow to ool. Seal tightly and chill. Use within 2 weeks. Makes about 1 quart.

Crabmeat with Pink Sauce
Source: Tanya Jackson; author of Bountiful Basil

Ingredients
1 lb fresh crabmeat (or 2 cans, drained) 1 cup mayonnaise 1 cup chili sauce 1 tsp Worchestershire sauce 2 tsp ground horseradish 4 small sweet pickles, finely chopped 1 tbsp opal basil, minced

Flake crabmeat and place on decorative lettuce leaves (red oak leaf is nice) on salad plates. Combine remaining ingredients and mix well. Serve over the crabmeat and garnish with a tiny sprig of opal basil leaves or a sprinkle of opal basil flowers. A variation of this recipe is to chop the crabmeat a little and mix into the pink sauce ingredients. Then garnish and serve as a dip for chips, crackers or veggies.

Lemon Basil Chicken Scallopini
Serve over fluffy rice or buttered noodles.

Ingredients
4 skinned, boned chicken breast portions salt and freshly ground pepper butter olive oil ½ cup dry wine 1 tbsp lemon juice ½ cup heavy cream 1/3 cup lemon basil ½ tsp fresh thyme leaves (or ¼ tsp dried) 2 tsp fresh minced parsley lemon basil leaves and lemon slices for garnish

Place chicken pieces between sheets of plastic wrap and pound with a mallet evenly and gently till they are ¼-inch thick. Dredge each piece with salt and pepper. In large skillet, heat 1 tbsp each of butter and oil. When butter is melted, add as many chicken pieces as will fit without crowding and cook quickly for a minute or two on each side, or till chicken loses its pinkness inside. Remove chicken pieces to a hot platter and keep warm.

Cook rest of chicken pieces, adding more butter and oil as needed and remove to a warm platter (may use a 200°F oven as a warmer). Add wine and lemon juice to the pan and cook over medium heat, stirring to blend in the browned particles and juices. Boil till reduced by about half. Add cream, lemon basil, thyme and parsley. Boil till sauce thickens slightly. Pour any juices that collected on the chicken meat platter into the skillet. Taste sauce for seasoning, adding salt and pepper if needed. Pour sauce over the sauteed chicken and garnish with lemon basil leaves and lemon slices.

Lemon Basil Dressing with Fruit

Ingredients
Grapefruit sections Orange sections Strawberries Kiwis, peeled and sliced Avocado, peeled and sliced

Dressing Ingredients
2 tbsp fresh lemon basil leaves, chopped Juice of half an orange Juice of half a lemon Juice of half a lime 1 cup yogurt or sour cream 1 to 2 oz honey

Prepare fruits and arrange on individual plates or a platter. Refrigerate. In blender or food processor, place the basil with the juices. Process till pureed. Add yogurt (or sour cream) and honey. Taste and correct seasoning with more citrus juice or honey as desired. Spoon dressing over fruits and serve.

Lemon Basil Herbed Rice

Ingredients
2 tbsp butter 3 tbsp finely chopped onions 1 cup uncooked rice ¼ cup chopped lemon basil 1 small bay leaf 2 cups chicken stock

Preheat oven to 400°F. Melt butter in ovenproof saucepan. Add onion and cook till softened. Add rice and cook, stirring over medium heat for 3 minutes. Add lemon basil, the bay leaf, parsley and stock. Bring to a boil, cover tightly and transfer to the oven. Bake 25 to 30 minutes till rice is tender. Add salt and white pepper to taste. With a fork, fluff rice and serve.

Lemon Basil Marinade

Ingredients
1/3 cup lemon juice 2 tsp dijon-style mustard ½ cup finely chopped fresh lemon basil 3 green onions, chopped 2 tbsp white wine vinegar ¼ tsp fresh ground pepper 1 cup olive oil

Combine all ingredients except oil. Slowly add the oil and whisk till mixture is thoroughly blended. Use with chicken and fish.

Lemon Basil Snaps

Ingredients
2 cups flour ½ tsp baking soda ¼ tsp salt ¾ cup butter or margarine, room temp ¾ cup sugar 1 egg 1 tbsp grated lemon rind 1 tbsp lemon juice 1/3 cup chopped freh lemon basil
Topping
1/3 cup finely chopped pistachio nuts 3 tbsp sugar

Combine topping ingredients and set aside. Sift together the flour, baking soda and salt and set aside. In a bowl, cream butter and sugar till light and fluffy. Beat in egg, mixing till combined. Add lemon rind, lemon juice and lemon basil. Stir in the dry ingredients, blending thoroughly. Wrap and chill the dough for 1 hour or till firm. Preheat oven to 350°F. Shape the dough into 1-inch balls. Roll the balls of dough into the topping mixture till well coated. Place 2 inches apart on ungreased baking sheets. Press cookies down with the palm of the hand to flatten them slightly. Bake 10 to 12 minutes or till golden. Transfer to racks to cool. Makes about 5 dozen.

Opal Basil Sauce & Tomato

Ingredients
2 lbs ripe sweet tomatoes 1 small bunch opal basil, chopped 1 small bunch fresh chives, chopped 1/8 cup brown sugar salt to taste pinch of cayenne

Remove skins by dropping tomatoes into boiling water for 60 seconds, then quickly into iced water. Skins will come free easily. Either in a food processor or with a good knife, chop herbs very finely. Cut tomatoes in half and squeeze out seeds. Chop tomatoes to a puree. Mix all ingredients together and chill for several hours to blend flavors. Use with poached baby squash as an appetizer, or with a nice sharp cheese. Serve with chilled pasta as a cold pasta salad.

Opal Basil Switchel
Source: Tanya Jackson; author of Bountiful Basil

Ingredients
1 gallon cold water 1 cup opal basil vinegar ½ cup sugar pinch of ground ginger

Combine ingredients and chill. Serve in tall glasses with a sprig of deep purple opal basil.

Pesto

Ingredients
2 cups fresh basil leaves, washed and patted dry ½ cup fresh Italian parsley leaves, washed and patted dry 4 cloves fresh garlic (more if desired) ½ cup pine nuts, walnuts or cashews a few grinds of black pepper 1 cup good olive oil 1 cup freshly grated parmesan cheese ½ cup fresh grated Romano cheese

Combine all but oil and cheese in blender or food processor and process till smooth, adding olive oil gradually. Stir in cheese and taste for balance and consistency, adding more cheese or olive oil and adjusting garlic to individual taste.

Good on pasta (hot or cold), mixed with mayonnaise, yogurt or sour cream for a fresh dip for vegetables or chips. An open face sandwich can be made by combining fresh tomatoes and slices of cheese on toast and placing for a few moments under a broiler. Top with a dollop of pesto. Good swirled in vegetable, tomato or minestrone soup and as an hors d'orvre on top of crackers and cream cheese.

Pesto, Asian
Source: Ursula Taylor; VA

Ingredients
1 cup oil ½ cup peanuts 2 small green chile peppers (seeded) 1 tbsp ginger, chopped 4 garlic cloves 1½ cups basil leaves ¼ cup mint leaves ¼ cup cilantro leaves 3 tbsp lemon juice 1½ tsp salt 1 tsp sugar

1. Heat some of the oil in a small skillet till nearly smoking, then remove from heat and add peanuts. Allow to sit till lightly browned. Remove the nuts with a slotted spoon and drain, reserving the oil.
2. Put the peanuts in a food processor or blender and blend to a rough paste. Add the chilies, ginger and garlic and continue to blend. Add the herbs and a little of the reserved oil, and continue to blend. Add salt, sugar and lemon juice and blend till the herbs are very finely minced.
3. Transfer the mixture to a serving bowl and stir into the remainng oil.
4. Serve alongside warm or cold noodles and allow each diner to spoon the sauce to taste over a helping of noodles.

Pesto Dip

Pesto Potato Salad
Source: Tanya Jackson; author of Bountiful Basil

Ingredients
4 c. boiled potato chunks 2 tbsp dry vermouth ½ to 1 cup mayonnaise ½ cup pesto sauce Chopped parsley for garnish

While potatoes are still warm sprinkle and toss with the vermouth. Mix mayonnaise and pesto. Stir into warm potatoes and garnish with parsley. Makes 4 servings.

Pesto, Purple Basil

Ingredients
2 cups purple basil leaves 2 tbsp sun-dried tomatoes 2 cloves garlic 6 tbsp parmesan 1/3 cup pine nuts or walnuts ½ cup olive oil

Combine all but oil in blender or food processor. Slowly add oil and blend to desired consistency. Toss on freshly cooked pasta.

Pesto Stuffed Mushrooms
Source: Tanya Jackson; author of Bountiful Basil

Wash and dry large size mushroom caps carefully. Chop mushroom stems very fine and mix with equal parts of basil pesto and dry breadcrumbs. Fill mushroom caps and place on a lightly greased baking sheet. Top with fresh grated parmesan cheese and several pieces of chopped walnuts. Heat in 300°F oven for 10 to 15 minutes till bubbly. Serve warm.

Pesto Stuffed Tomatoes

Pesto with Cream Cheese on Pasta
Source: Tanya Jackson; author of Bountiful Basil

Ingredients
1 cup loosely packed basil leaves 8 oz cream cheese at room temp 1 tbsp chopped parsley 1 tbsp chopped fresh mint leaves ½ cup olive oil ½ cup freshly grated Parmesan cheese salt and freshly ground pepper to taste

1. Put basil, cream cheese, parsley and mint into food processor and process thoroughly. Gradually add the olive oil, pouring it through the tube. Add parmesan cheese, salt and pepper and continue to blend till smooth.
   (NOTE: This sauce can be frozen, but do not add the parmesan till just before serving.)
   
2. Serve over hot cooked spaghetti or ziti. Makes about two cups of sauce, enough to sauce a pound of pasta.