Basil Bourbon Lemonade
Serves 6
Ingredients
12 oz of bourbon
1 – 52 oz bottle of Lemonade
2 tbsps of freshly squeezed lemon juice
1 cup of fresh Amazel Basil leaves
Directions
1. Pour the lemonade into a large pitcher. Put the lemon juice and basil leaves in a cocktail shaker, and muddle until the basil is slightly broken down. Strain the lemon-basil mixture, and add it to the pitcher. Add bourbon. Stir.
2. Serve over ice in tall glasses.
Peach Caprese Salad
Serves 6 People
Ingredients
3 ripe cling-free peaches, cut in 1/2” rounds
1 package of pre-sliced fresh mozzarella
15 Amazel Basil leaves
Extra virgin olive oil, for drizzling
Balsamic glaze, for drizzling
Kosher salt
Freshly ground black pepper
Directions
1. Layer alternating slices of peaches and mozzarella on a large platter. Insert one Amazel Basil leaf after each slice of mozzarella. Drizzle with extra virgin olive oil and balsamic glaze. Top with salt and pepper. Serve immediately.
Pesto Shrimp Skewers
Serves 6
Ingredients
2 lbs of raw shrimp (tails can be left on or removed as desired)
wooden kabob skewers
Pesto
1/3 cup of toasted pinenuts
½ cup of extra virgin olive oil
3 cups of Proven Winners Amazel Basil
½ cup of finely grated parmesan cheese
1 clove of garlic
Salt & pepper to taste
Directions
Click to Expand/Collapse1. To make pesto, place the nuts, basil, grated parmesan cheese, and garlic in the bowl of a food processor. Process until chopped. With the motor running, pour in the olive oil in a stream until the mixture is smooth. Season to taste with salt and pepper.
2. In a bowl, combine the raw shrimp with ½ cup of pesto. Marinate for 30 minutes in the refrigerator.
While the shrimp marinates, soak the wooden skewers in water to prevent them from burning on the grill. When done marinating, thread shrimp on the soaked skewers.
Preheat the grill to high heat. Once hot, clean and oil the grates. Place the shrimp skewers on the hot grill. Cook until the shrimp turn pink on the bottom side, about 2 minutes. Flip the skewers to the other side and grill about another 2-3 minutes.
Transfer skewers to a platter, and serve with the remainder of the pesto.
Herbed Baby Potato Salad
Serves 6 People
Ingredients
2 pounds of baby potatoes
2 stalks of finely chopped celery
¼ cup of sliced green onions
1/3 cup of finely chopped parsley
1/3 cup of finely chopped Amazel Basil®
2 tbsps of chopped fresh dill
1 Tbsp salt
Vinaigrette
1/3 cup of extra virgin olive oil
1 tbsp Champagne vinegar
1 tbsp of lemon juice
2 tsps Dijon mustard
Salt & Pepper to taste
Directions
Click to Expand/Collapse1. Wash the baby potatoes, and place in a large pot. Cover with cold water, and add the salt. Bring to a boil. Reduce heat and cook until the potatoes can be pierced but are not at all mushy, about 10 minutes, depending on their size.
2. While the potatoes are cooking, combine the olive oil, Champagne vinegar, lemon juice, mustard, garlic, salt, and pepper in a bowl and whisk together until emulsified.
3. Drain the cooked potatoes. When the potatoes are just cool enough to handle, cut them in half. Transfer the potatoes to a large bowl.
4. Pour the vinaigrette over the potatoes. Use a large spoon to mix gently. Add the celery, chopped herbs, and green onions to the bowl. Stir gently and add more salt and pepper to taste and garnish with Proven Winners Amazel Basil®.
Lemony Basil Pesto
Yields About 2 Cups
Ingredients
1/2 pine nuts or walnuts
3 garlic cloves
Zest of 1 lemon
Juice of half a lemon
4 cups fresh basil (de-stemmed)
3/4 cup grated parmesan
3/4 cup extra-virgin olive oil
Salt and pepper to taste
Directions
Click to Expand/Collapse1. Place nuts, garlic, and lemon zest in a food processor. Process until finely choped.
2. Add basil, lemon juice and parmesan and with the processor running add olive oil until incorporated.
3. Add salt and pepper to taste and process a bit more until incorporated. Enjoy!
Agua Fresca
Yields About 8 Servings
Ingredients
4 cups ripe strawberries
Juice of 2 lemons
1/2 cup basil leaves
6 cups water
2 cups crushed ice
1/3 cup agave
Directions
1. Place all ingredients in a blender and blend until smooth. Garnish with slices of strawberries or basil leaves and enjoy!
Basil Vinaigrette
Yields About 1 Cup
Ingredients
1 cup fresh basil (de-stemmed)
1 garlic clove
2 tablespoons apple cider vinegar
1/2 cup olive oil
1 tablespoon honey
A pinch of red pepper flakes
Salt and pepper to taste
Directions
1. Place all ingredients in a blender and blend until smooth. Enjoy!
Tomato Mozzarella & Basil Skewers
Makes 4 Skewers
Ingredients
16 ripe tomatoes
8 oz mozzarella
1 cup pesto or balsamic vinegar
Check out our awesome lemony pesto recipe here!
Handfull of fresh basil
Directions
1. Make 8-12 small mozzarella balls. Skewer tomatoes, mozzarella, and basil leaves. Drizzle with pesto or balsamic vinegar. Enjoy!