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Two Recipes With Globe Basil

2/16/2009 1:22:46 PM

Tags: food wise, Olivia Blanco Mullins, recipe, basil

My friend and colleague, Taylor Miller, brought some globe basil to the office earlier this week. Taylor, a gardener, has been growing herbs with an aerogarden, and judging by the amount of basil he brought, he’s been very successful. 

Globe basil is a cultivar of sweet basil. The leaves are smaller than the more common sweet basil leaves, and it grows in bushes. These characteristics make it perfect for small gardens. The taste is similar, although it is not sweet. It can be used is similar ways as sweet basil, although it probably isn’t the best choice for a caprese salad (basil and tomato). 

Basil

Basil and Garlic Vegan Garlic Spread 

I used this instead of mayo in a pan fried mahi-mahi sandwich on Monday, and a ham and cheese sandwich for my Tuesday lunch. It was a great addition to an otherwise boring lunch in front of the computer. It will also work as herb "butter" over bread or as a delicious topping to a baked potato. 

2 tablespoons of vegetable spread (I use Earth Balance’s Natural Buttery Spread-Soy Garden)

1 medium clove of garlic, minced

1 tablespoon of minced globe basil 

Whip the ingredients together and spread over a slice of bread. 

Note: This spread could also be made with butter. Just leave the butter out to soften, add salt to taste and whip with the rest of the ingredients. The spread would no longer be vegan. 

Whole Wheat Shells With Globe Basil 

For a long time my basic weeknight dinner was shells with steamed broccoli and parmesan cheese. But since my husband hates broccoli, I don’t buy it as often anymore. On Tuesday night I had the same idea, and used what I had in my fridge. 

Whole wheat pasta shells (enough for 2)

2 tablespoons of extra virgin olive oil

Half an onion, sliced thin.

Half a green bell pepper, thinly sliced. Discard stem and seeds.

6 cherry tomatoes cut in half

2 tablespoons chopped globe basil

2 teaspoons grated parmesan cheese

Salt to taste 

1. Cook the pasta according to directions

2. While the pasta is cooking, cook the onion and pepper in a sauté pan with the olive oil over medium to high heat.

3. When the onion is translucent and the pepper tender add the tomatoes. Turn the heat to medium low.

4. Drain the cooked pasta and add it to your sauté pan, mix with the vegetables and add basil and salt.

5. Sprinkle with parmesan cheese



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