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basil Archives - EvernewRecipes.com
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Tag Archives: basil

Bruschetta with Tomato and Basil Recipe

Bruschetta with Tomato and Basil Ingredients

  • Bruschetta with Tomato and Basil Recipe
    Bruschetta with Tomato and Basil Recipe

    1/2 baguette or crusty long loaf bread, sliced (12 pieces)

  • 2 large cloves garlic, cracked away from skin
  • Extra-virgin olive oil, for drizzling
  • 3 small plum tomatoes, halved and seeded
  • 20 fresh basil leaves
  • Coarse salt

How to make Bruschetta with Tomato and Basil

  • Preheat broiler to high, (if you prefer you can also grill the bread). Place bread slices on a broiler pan. Char bread on each side under hot broiler, keep an eye on it! Rub toasts with cracked garlic and drizzle with oil. Chop seeded tomatoes and place in a small bowl. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes. Add a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat. Pile toasts around the bowl of topping. Place a spoon to scoop topping in bowl and serve.
  • Bruschetta with Tomato and Basil is ready to serve.

Prep 10 min
Cook 2 min
Total: 12 min

Basil Pesto Chicken Panini Recipe

Basil Pesto Chicken Panini Ingredients:

Basil Pesto Chicken Panini Recipe
Basil Pesto Chicken Panini Recipe
  • Wildtree basil pesto Blend
  • 1 small focaccia loaf
  • 1 jar roasted red bell peppers, cut into strips
  • 1 pound sharp provolone cheese
  • Wildtree Natural grapeseed oil
  • 1 lb. boineless shinless chicken breast
  • Wildtree roasted garlic grapeseed oil

How to make Basil Pesto Chicken Panini:

  • Prepare Basil pesto Blend according to directions
  • In a medium skillet, saute chicken breast in 2 T. Roasted Garlic Grapesee Oil.
  • Cook until chicken is done.
  • Cut focaccia loaf into 4 pieces, sliced horizontally
  • Brush with prepared Basil Pesto Blend.
  • Place chicken, red bell peppers, and provolone cheese onto the sandwich. Place each sandwich onto the grill until the focaccia is toasted and the cheese begins to melt.

Basil Dill Coleslaw Recipe

Basil Dill Coleslaw Ingredients

  • Basil Dill Coleslaw
    Basil Dill Coleslaw

    6 cups shredded cabbage

  • 3 tablespoons chopped fresh basil, or 1/3 as much dried basil
  • 3 tablespoons snipped fresh dill, divided

for dressing

  • 1/2 cup mayonnaise
  • 3 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons half-and-half cream
  • 1 teaspoon coarsely ground pepper

How to make Basil Dill Coleslaw

  • In a serving bowl, combine the cabbage, basil and dill. In a small bowl, combine dressing ingredients until blended. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving.
  • Basil Dill Coleslaw is ready to serve.

Prep Time:10 Min
Ready In:10 Min

Angel Hair Pasta with Shrimp and Basil Recipe

Angel Hair Pasta with Shrimp and Basil Ingredients

  • Angel Hair Pasta with Shrimp and Basil Recipe
    Angel Hair Pasta with Shrimp and Basil

    1/4 cup olive oil, divided

  • 1 (8 ounce) package angel hair pasta
  • 1 teaspoon chopped garlic
  • 1 pound large shrimp – peeled and deveined
  • 2 (28 ounce) cans Italian-style diced tomatoes, drained
  • 1/2 cup dry white wine
  • 1/4 cup chopped parsley
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons freshly grated Parmesan cheese

How to make Angel Hair Pasta with Shrimp and Basil

  • Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
  • Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
  • Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.
  • Angel Hair Pasta with Shrimp and Basil is ready to serve.

Prep Time: 10 Min
Cook Time: 25 Min
Ready In: 35 Min
Yield: 4 servings

Lobster Ravioli Tomato Cream Sauce Recipe

Lobster Ravioli Tomato Cream Sauce Ingredients

For the Shrimp Stock:

  • Lobster Ravioli Tomato Cream Sauce
    Lobster Ravioli Tomato Cream Sauce

    1/2 pound unpeeled large shrimp

  • 1 yellow onion, quartered
  • 2 stalks celery with leaves, cut into pieces
  • 1 lemon, halved
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 2 tablespoons whole black peppercorns
  • 1/2 cup chopped fresh flat-leaf parsley
  • 3 cups water

For the Sauce:

  • 1 tablespoon unsalted butter
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 teaspoons lemon zest
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup white wine
  • 1 cup canned petite diced tomatoes
  • 1/2 cup heavy cream
  • salt and freshly ground black pepper to taste
  • 16 lobster ravioli

For Garnishing:

  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon lemon zest

How to make Lobster Ravioli Tomato Cream Sauce

  • Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces.
  • To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside.
  • Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes.
  • Stir in the garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes.
  • Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary.
  • Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce.
  • Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest.

Prep Time: 30 Min
Cook Time: 1 Hr 30 Min
Ready In: 2 Hrs
Servings: 4

Tomato Basil with Parmesan Soup Recipe

Tomato Basil with Parmesan Soup Ingredients:

Tomato Basil with Parmesan Soup Recipe
Tomato Basil with Parmesan Soup Recipe
  • 1/2 tablespoon olive oil
  • 1/2 cup finely chopped carrots
  • 1/2 cup finely chopped celery
  • 1 large onion, chopped
  • 10 ripe plum tomatoes, halved
  • salt to taste
  • freshly ground black pepper
  • 1 bay leaf
  • 1/4 teaspoon dried oregano
  • 3 cups low-sodium chicken broth or vegetable broth
  • 1/4 cup chopped, fresh basil leaves
  • 1/4 cup freshly grated Parmesan cheese
  • 3 tablespoons non-fat sour cream

How to make Tomato Basil with Parmesan Soup:

  • Heat the olive oil in a saucepan over low-medium heat. Add the carrot, celery, onion and tomatoes, season lightly with salt and pepper, and cook for 10 minutes.
  • Add the bay leaf, oregano and broth and bring to a boil quickly over high heat.
  • Lower the heat and simmer until the vegetables are completely tender, about 20 minutes.
  • Blend the basil, Parmesan cheese and sour cream together and set aside.
  • Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
  • Serve the soup in bowls with a dollop of basil-Parmesan cream.

Tomato Basil Omelette Recipe

Tomato Basil Omelette Ingredients:

Tomato Basil Omelette Recipe
Tomato Basil Omelette Recipe
  • 2 2 eggs
  • 1/2 tablespoon half and half cream (7 ml)
  • Salt and pepper, to taste
  • 2 tablespoons butter (30 ml)
  • 1 tablespoon tomato, chopped (15 ml)
  • 1 teaspoon onion, chopped (5 ml)
  • 1 teaspoon Parma cheese, grated (5 ml)

How to make Tomato Basil Omelette:

In a glass bowl, combine eggs and cream and beat until fluffy. Season to taste and refrigerate until needed.
In a non-stick pan and over medium heat melt butter. When hot add the egg mixture into the pan. Allow the egg to cook by spreading the uncooked portion to the edges of the pan. When mixture appears cooked add tomatoes, onion, basil and Parma cheese to one side of the omelet and fold in half. Cook on each side until cheese has melted and the omelet appears golden. Serve.

Basil Tea Recipe

Basil Tea Ingredients:

Basil Tea Recipe

  • 1/2 cup Basil Leaves (Tulsi Leaves)
  • 21/4th cup Water
  • 2 tsp Tea Leaves (Chai Patti) or 2 Tea Bags
  • To taste Sugar (Cheeni)
  • As needed Milk (Doodh)

How to make basil tea:

  • In a small tea pan bring water and basil leaves to boil.
  • Lower the heat and allow to brew for 3-4 minutes.
  • Now add the tea leaves or tea bags and sugar as per taste.
  • Bring to boil.
  • Turn off the heat and strain it into cups and add milk as per your taste.

Peas And Basil Soup Recipe


  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds (about 4 1/2 cups) frozen peas
  • 3/4 cup chopped fresh basil leaves
  • 2 cups chicken broth, divided
  • 2 cups cream
  • 4 to 6 very thin slices fresh mozzarella cheese
  • 1/4 cup diced roasted red bell peppers (jarred is fine)


  • Place a medium soup pot over medium heat.
  • Add the olive oil, butter, onions, garlic, salt and pepper.
  • Cook until the onions are soft and translucent, about 5 minutes.
  • Add the peas and basil, and heat until the peas are thawed.
  • Place the pea mixture in a blender.
  • Add 1 cup of the chicken broth and pulse until pureed, adding more broth, if necessary, to puree.
  • Return the pureed mixture to the pot.
  • Stir in the remaining chicken broth and cream.
  • Return the pan to medium heat and cook until hot, but not boiling.
  • To serve, place the soup in bowls.
  • Float a thin slice of fresh mozzarella cheese on top of each soup and sprinkle with the diced roasted red bell peppers.
  • Serve immediately.

Tomato And Basil Pizza Recipe


Tomato And Basil Pizza Recipe
Tomato And Basil Pizza Recipe
  • 1 Tbs olive oil
  • 3 plum tomatoes sliced
  • 12 inch Italian pizza shell
  • 2 Tbs shredded fresh basil
  • 1/4 tsp ground black pepper
  • 1/2 cup grated parmesan cheese divided


  • Preheat oven to 450 degrees.
  • Brush pizza shell with olive oil then sprinkle 1/4 cup of the cheese over the crust.
  • Top with tomato slices and remaining 1/4 cup cheese and sprinkle with pepper.
  • Bake directly on oven rack for 10 minutes or until crust is crisp and cheese is melted.
  • Sprinkle the Tomato and Basil Pizza with basil before serving.
  • Enjoy your freshly made Tomato and Basil Pizza!