Recipes — Basil
Ingredients: 1 1/2 cups Part skim Ricotta cheese 1/2 cup LG Basil Agrumato Olive Oil 1 Five inch sprig of fresh basil, washed and dried 1 Clove fresh garlic, smashed 1 Tbsp. Freshly squeezed lemon juice Ground pepper & Sea Salt to taste Directions: Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Adjust seasoning and store tightly covered in the refrigerator for up to three days.
This is my new addiction. A new Cuisinart Ice Cream Maker, and the sky is the limit. Any Pure Cultivar, Fused or Infused Olive Oil will work with this recipe. Variations will follow. *Custard needs to be made a day ahead. 'Freeze bucket' has to be frozen solid. Ingredients: 1 1/4 c whole milk (I use Fox Hill Farms) 2/3 c sugar 1/2 - 1 vanilla bean (I use Epices de Cru, as they are far superior to grocery store) 3 large egg yolks 1 1/2 c whipping cream 6 T robust EVOO (This is where the fun begins. Think...
Ingredients 2 cups packed fresh basil leaves ½ cup Liquid Gold Garlic Extra Virgin Olive Oil ½ cup freshly grated Parmesan cheese 8 oz. fresh chevre (goat cheese) ½ teaspoon salt Directions Put the basil, garlic olive oil, grated Parmesan, goat cheese and salt in a food processor or blender and process to a smooth paste. Use immediately as a dip, spread or served over hot pasta. Makes 3½ cups.