Basil ideas

[Anonymous]

I need some ideas on how to use basil that don’t involve nuts (allergy) or pasta (trying not to eat). I haven’t been successful growing it since discovering my youngest has a nut allergy. I used to just make pesto.
I’m also avoiding pasta/bread, etc, so I’m at a loss on what to make.

[Anonymous]

I saved this link, lots of good ideas.

https://www.bonappetit.com/recipes/slideshow/basil-recipes?utm_campaign=falcon&utm_brand=ba&utm_medium=social&utm_social-type=owned&utm_source=facebook&mbid=social_facebook&fbclid=IwAR1eQXiocKYtUVZrQIY4KlrF6UZMtgprLe7pEXU6QqUeZSWbEvDeiUgr3iY

[Anonymous]

Put it in salad dressing or marinade

Wrap sausage in it and grill it

Add to soup

Insalata Caprese

Add to stir fry or eggs

[Anonymous]

Basil butter is good. https://bojongourmet.com/basil-butter/

[Anonymous]

When I make pesto, I use it in a lot of things that aren't pasta or bread, like in or on an omelette or swirled into a soup or as a sauce for fish or portobello mushroom burgers or other roasted vegetables.

We have a relative with a nut and dairy allergy so I sometimes make it without the cheese and use pumpkin seeds instead of pine nuts. Freeze any extra in an ice cube tray and then save the cubes for when I need a little extra flavor.

I also love basil in tomato sauces and thrown into a stir fry at the end or even a handful to put in soups like they give you with pho. It's also great in salads.

When I use the leaves I save the stems in the freezer for soup stocks.

[Anonymous]

Basil Baked Tilapia

Ingredients
• 1/2 cup white wine
• 1 tablespoon butter
• 1 cup fresh basil leaves
• 4 tilapia fillets
• Juice of 1 lemon
• 1/2 teaspoon onion powder
• 2 tablespoons plain breadcrumbs
• Paprika (to taste)
• Salt and pepper (to taste) 
Instructions
• Preheat the oven: Set your oven to 450°F (232°C).
• Melt the butter and wine: In a microwave-safe cup, combine the white wine and butter. Microwave for about 1 minute, or until the butter is melted.
• Prepare the baking dish: Spread most of the basil leaves on the bottom of a 9x13 inch glass baking dish, reserving a few large leaves for later.
• Place the fish: Lay the tilapia fillets over the basil leaves in the baking dish.
• Create the lemon-wine mixture: Add the lemon juice to the melted butter and wine mixture and whisk to combine.
• Season the fish: Pour the lemon-wine mixture over the tilapia fillets. Season the fish with salt and pepper.
• Add the breadcrumbs and paprika: Sprinkle the onion powder and breadcrumbs evenly over the fish. Add a dash of paprika for color and flavor. Top with the reserved basil leaves.
• Bake the fish: Cover the baking dish with aluminum foil. Bake in the preheated oven for 12 minutes.
• Finish baking: Uncover the fish and continue to bake for another 2-3 minutes, or until the fish is opaque and flakes easily with a fork.
• Serve immediately: Serve the basil baked tilapia while it is still warm, perhaps alongside fresh vegetables or your preferred side dish. 

[Anonymous]

Just slice mozzarella and tomatoes and layer with basil. Drizzle olive oil, balsamic and put on plenty of salt and you're good.

[Anonymous]

Make the pesto without the nuts, it will still taste delicious. PPs had good suggestions for pesto, we put it on salmon. Also, you can make batches and freeze it.

[Anonymous]

I live on tomato, basil, and mozzarella salad in the summer. I use cherry tomatoes, cigliene size mozzarella, and drizzle with olive oil and a little balsamic vinegar. I go through a lot of basil that way.