24 comments


  • […] basil?” Keeps rolling on with part 4 today. Based on the response that the posts get…fresh basil recipes are a very welcome thing to find. Looks like I’m not the only one with a three foot tall […]

    August 05, 2014
  • […] first fresh basil recipes post contained a couple of my favorites: fresh basil oil (perfect for drizzling over salads, […]

    July 30, 2014
  • Crystal

    What do you think vegan means? Please fix the labeling on your recipes.

    October 28, 2013
    • Yes Crystal I do know that anchovy’s are fish and not vegan. But the basil olive oil is and they both come up that way in the old recipe system I was using. I apologize for the inconvenience.

      October 28, 2013
  • Mykell

    Recipe that uses anchovies = vegan
    Recipe that is clearly vegan = vegetarian
    Huh?

    July 11, 2013
    • Mykell, Yes, I know that that recipe is not vegetarian…but the other recipes in the post are.

      July 11, 2013
  • Bill

    Basil Olive Oil

    When my basil plants did surge,

    I bellowed “Anathema”!

    Then as fate would have it

    I met this chic named Pamela.

    The Google search began,

    “What to do with all this basil”?

    And low and behold and to my delight,

    Mymansbelly a recipe that did dazzle.

    Over pasta, on salads,

    Basil olive oil is what I’m sayin’

    Girl knows her shit

    Is all I’m conveyin’.

    Fine! I’m no Clooney

    Guess I don’t stand a chance.

    My precious basil olive oil

    I’m left to romance…………

    I enjoyed your website very much. Keep up the great work Pamela!

    Bill

    September 01, 2012
  • [...] been using it in all kinds of the usual dishes like caprese salad and pesto but also in things like basil olive oil and basil olive oil ice cream. I thought it might be time to add a few new fresh basil recipes to [...]

    July 02, 2012
  • sippy

    Hi,
    I found your basil anchovy recipe while googling. I love anchovies and basil so I can’t wait to make it. Is that something that needs to be used immediately? If not could I store at room temperature or would it have to be refrigerated?

    thanks so much!
    s

    May 31, 2012
    • Hi,

      This anchovy basil recipe is kind of like a pesto…so once you make it up, store it in the refrigerator. You don’t need to use it immediately and it should keep for at least 2 weeks in a well sealed container.

      Enjoy!

      May 31, 2012
  • Erin

    Can’t wait to try – but not vegan! Your “diet type” section says vegan, but it stars those tasty little anchovy fish XD

    August 30, 2011
  • Leslie

    I like to feeze pesto – any reason I couldn’t freeze the basil anchovy sauce? I assume a little goes a long way, like pesto?

    August 21, 2011
    • You could definitely freeze the anchovy sauce. I hope you enjoy it.

      August 21, 2011
  • Lois Downy

    I love basil and am always looking for ways to preserve it for use throughout the year. The basil olive oil is fabulous. I just wanted to point out that you labeled the basil anchovy sauce as vegan – obviously an oversight since vegans don’t eat anchovies. I’ve been looking for a recipe for basil liqueur. Do you have one or know where to find one?

    July 27, 2011
    • I don’t have a recipe for the basil liqueur, but it seems to be made the same way as limoncello. So basically would be basil leaves in grain alcohol for a couple of weeks then combined with simple syrup. The vegetarian label on the post is associated with the basil olive oil, thanks for pointing that out. Let me know how your liqueur comes out.

      July 27, 2011
      • Lois Downy

        I make fantastic (if I do say so myself) limoncello all the time, so I know the process well. I have tried it with basil before, but it always turns brown during the steeping period. I was wondering if maybe I should blanch the leaves first, like you do with the basil oil. I’ll try a couple different things and let you know how it goes.

        July 27, 2011
  • The last time I fit in size 2 jeans I was in the 6th grade. That ain’t happening again and I wouldn’t want it to. No bootie.

    Re the recipe – love basil, parsley, anchovies and capers. They are a great combo.

    July 23, 2011
  • That basil sauce is reason enough to fire up a pot of pasta.

    July 20, 2011
  • jen

    That looks deliciouss!! I love basil sauces and dips. yummmm.

    Have a Fabulous day!
    Jen

    July 19, 2011
  • I can’t imagine not having a pot of basil outside the kitchen door all the time. Thankfully it never gets too cold here for basil or the other herbs.

    Okay, Nancy got me with basil being an aphrodisiac. I think I’ll just make a bowl of basil for dessert and see if the old fella notices. :)

    July 18, 2011
  • Lord, how I have missed reading My Man’s Belly!! At the end of “relationship advice” I saw the “print this” and thought how appropriate – I think every female definitely needs to “print this” one out – including me!! You’d think at my age I’d be past all this but sadly, not so!!
    As for the basil, I am “addicted” as well -sadly my basil plants aren’t as “fertile” as yours are – working on having enough for one caprese salad – LOL!!

    July 18, 2011
  • Yum. I love basil in every way and every form, and I’m so happy to know how to store it through the winter now!

    Btw, did you know that basil is also considered an aphrodisiac? :)

    Spanx. Yikes.

    July 18, 2011
  • What to do with all this basil? Fresh Basil Recipes | ClubEvoo

    [...] View post: What to do with all this basil? Fresh Basil Recipes [...]

    July 18, 2011
  • Jessica

    I can’t imagine how anyone else could possible integrate basil and botox into the same sentence, you are spectacular! And I love the promise of fresh basil in winter, I could live in caprese alone. And for the record, I have NEVER worked out 14 days in a row and I’m damn proud of it!! :)

    July 18, 2011

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