Recipes — Basil

Amy Ingram

Apricot and Basil Vinaigrette

4 tablespoons LG Apricot White Balsamic 4 tablespoons LG Mild Extra Virgin Olive Oil 1 tablespoon Minced Shallot 1-2 tablespoons (depending on desired consistency) Edmond Fallot Basil Dijon Mustard Sea salt and Pepper to taste Whisk ingredients together.

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Amy Ingram

Ricotta & Basil Olive Oil Spread

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.

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Myrna Burlock

EVOO Ice Cream with Vanilla Bean

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...

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Amy Ingram

Goat Cheese Pesto

   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.

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