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Make this basil ice cream.
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I'm not sure why it works, but the essential oils in basil -- which make this herb so heavenly, although apparently not to flies -- have been shown to have anti-bacterial properties.
While the monkfish is cooking, make the basil oil by placing the basil leaves in a blender with the salt and garlic clove, turning on the engine and slowly pouring in the olive oil through the funnel in the top.
3 large bunches of basil 1 garlic clove Sea salt and freshly ground black pepper 200ml/7fl oz extra-virgin olive oil 4 ripe beef tomatoes 4 buffalo mozzarella (100g/31/2oz each) 1 bunch of purple or green basil 75ml/3fl oz extra-virgin olive oil First make the basil oil.
Make the basil butter by creaming butter with the mustard and chopped basil in a small bowl.
4 legs of rabbit, top bone of the thigh removed (ask your butcher to do this) 2 tbsp olive oil Sea salt and freshly ground black pepper 4 very ripe sweet tomatoes, sliced into rounds 1 small bunch of small-leaf purple basil For the basil oil 3 large bunches of basil 1 clove of garlic, peeled Sea salt and freshly ground black pepper 200ml/7fl oz extra-virgin olive oil Start by making the basil oil.
You can use a finer setting on your food processor if you want to make a basil paste that you can freeze and use for pesto.
Use pistou made with basil for this salad, or one of the more unusual pestos, like arugula pesto or chermoula.
The children helped make basil ice cream and potato-and-green-bean salad with yogurt and dill.
Make basil tea.
It can also be blended with pine nuts to make basil pesto.
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