Basil

Ingredients

1 pound tomatoes
1 cup minced fresh basil
1 red onion
2 cloves garlic
1 cup olive oil
cooked pasta

Puree first five ingredients and pour over hot cooked pasta.

Ingredients

½ cup finely chopped green onions
1 tbsp. olive or vegetable oil
¾ cup chopped fresh tomato, drained
¼ cup minced fresh basil
2 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
¼ tsp. coarsely ground black pepper
1/3 cup shortening
2/3 cup milk

In a small skillet, saute onions in oil until tender.  Add tomato; cook 1 minute longer.  Remove from the heat; stir in the basil.  Cool slightly.  In a bowl, combine the flour, baking powder, salt and pepper.  Cut in shortening until the mixture resembles coarse crumbs.  Stir in milk and tomato mixture just until combined.  Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets.  Bake at 425º for 10-12 minutes or until golden brown.  Remove to wire racks.  Serve warm. Yields about 1½  dozen.

Ingredients

2 cups packed lemon basil
¾ cup Parmesan cheese
1/3 cup pine nuts or chopped walnuts
½ tsp. lemon juice
¼ tsp. salt (to taste)
¼ tsp lemon pepper
1/3 cup olive oil

Blend first six ingredients in a food processor until smooth. Then, while the processor continues grinding, slowly and steadily pour the olive oil through the hole in the lid until the pesto reaches a smooth consistency. Store pesto in a small container or freeze in ice cube tray. Can be used with pasta, chicken, or any other dish for a delicious, distinctive flavor.