Basil, Cut Leaf

  • Product
  • Recipes
Whole BAsil Cut LeafWhole Basil Example
1 Pound Bulk Bag $7.29
Quart Container-7 oz $7.99
Bulk Quantity
5 Pounds 5x1# Pouches $33.90
15 Pounds 15x1# Pouches $96.25
20 Pounds 20x1# Pouches $121.00

Description:  Imported, cut basil.
Usage: 
Basic for tomato dishes, good in soups, stews, peas, zucchini, green beans, meats, potatoes, eggs, and poultry.

Storage: Store in a cool dry place, away from heat, light, and humidity.

Basil Recipes (Scroll to view all)

Basil Parmesan Eggs
8 eggs
1/2 cup milk
3 tablespoons Spice Barn Basil
1 tablespoon butter
salt and pepper
1 cup fresh Parmesan cheese
Spice Barn Paprika

Beat together eggs, milk, and basil.  Melt butter in pan.  Scramble eggs until nearly set.  Sprinkle with salt and pepper; add cheese.  Remove from heat.  Cover until cheese melts.  Sprinkle with paprika, toss gently and serve.

Potato Crusted Vegetable Quiche
1 egg, beaten
3 cups, frozen hash brown potato shreds, thawed
1/4 cup grated Parmesan cheese
1 1/2 cups thinly sliced zucchini
1 red bell pepper, diced
1 tablespoon butter
1/2 cup ham, diced
1 teaspoon Spice Barn Basil
1/4 teaspoon each salt and pepper
2 eggs
1/4 cup milk
3/4 cup Colby-Monterey Cheese blend

Prepare crust combing hash browns, egg, and parmesan cheese.  Press onto bottom and up sides of a greased 9 inch pie plate.  Bake at 400 degrees for 15 minutes until set and brown.  Prepare filling by sautéing zucchini and red pepper in butter for 5 minutes.  Stir in ham and seasonings.  Remove from heat and cool slightly.  Beat eggs and milk; add vegetable mixture.  Stir in cheese and pour into crust.  Bake 15-20 minutes or until set.  Let stand 5 minutes before cutting.

Basil-Garlic Fettuccine
1/4 cup olive oil
2 tablespoons minced garlic
2 onions, chopped
1 bell pepper
2 tomatoes, chopped
1 quart whole canned tomatoes
5 teaspoons Spice Barn Basil
2 teaspoons Spice Barn Oregano
1 Spice Barn Bay Leaf
2 teaspoons sugar
1 pound pasta
Freshly grated Parmesan Cheese
Parsley for garnish

Sauté garlic in oil.  Stir in onion and bell pepper; cook for 5-7 minutes.  Stir in tomatoes, basil, oregano, bay leaf, sugar. Season to taste with salt and pepper.  Cook, uncovered, on medium heat for 10-15 minutes.  Add cooked pasta; toss. Serve with parmesan and parsley. 

Cheese and Basil Rigatoni
1 pound rigatoni pasta
1/2 cup butter
1/2 pound Gruyere cheese, grated
1/2 pound Mozzarella cheese, grated
1/2 pound Gorgonzola cheese, crumbled
1/2 pound Parmesan cheese, grated
1 2/3 cups heavy cream
2 teaspoons Spice Barn Basil
Parmesan Cheese, grated

Cook pasta till tender; drain.  Melt butter in pan over low heat.  Add cheeses and stir till melted.  Slowly stir in cream.  Add cooked pasta.  Stir in basil.  Add ground pepper to taste; toss till coated.  Top with additional parmesan and serve.

Basic Pasta Salad
1 cup mayonnaise
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon Spice Barn Basil
1/4 teaspoon pepper
1 1/2 cups cooked pasta
1 chopped tomato
1/2 cup diced green pepper
1/2 cup sliced ripe olives

Combine all ingredients and chill well.  Serve in lettuce cups garnished with parsley.

Bruschetta
1 loaf Italian Bread
3 tomatoes
1 red onion
2 tablespoons roasted red pepper
1 clove garlic, minced
2 tablespoon balsamic vinegar
2 teaspoons Spice Barn Basil
1 tablespoon olive oil
extra olive oil for bread
Parmesan Cheese

Combine all ingredients and let stand up to 4 days refrigerated.  Salt and pepper to taste.  Bring to room temperature before serving.
To serve:  Slice bread into 1/2 inch slices, brush olive oil on both sides of bread and toast both sides.  Spoon tomato mixture on top and sprinkle with freshly grated Parmesan cheese.

Quick Spinach Alfredo
10 ounce package frozen creamed spinach, thawed
10 ounce container refrigerated Alfredo Sauce
1/2 cup grated parmesan cheese
1 teaspoon Spice Barn Basil
1/2 teaspoon pepper
8 ounces fettuccine, cooked
2 green onions, chopped

Cook spinach and Alfredo sauce in skillet over medium heat, stirring constantly until heated through.  Stir in 1/4 cup cheese, basil, an pepper.  Serve over pasta, top with remaining cheese and green onions

Tortellini Soup
3 cans vegetable broth
18 ounces refrigerated spinach tortellini
1 can diced tomatoes with garlic and onion, undrained
4 scallions, sliced
2 cloves garlic, minced
1 teaspoon Spice Barn Basil
grated Parmesan cheese

Bring broth to a boil in large pot over medium high heat.  Add tortellini, tomatoes, scallions, garlic, and basil.  Bring to a boil, reduce heat to low and simmer 10 minutes.  Ladle into bowls, garnish with cheese.

Parmesan Herb Bread Sticks
1/4 cup grated Parmesan Cheese
1/2 teaspoon Spice Barn Basil  
1/4 teaspoon Spice Barn Garlic Salt
1 can refrigerated soft breadsticks
1 egg, beaten

Heat oven to 350 degrees. Grease large cookie sheet.  Combine cheese and seasonings.  Unroll dough and separate into strips.  Twist; place 1 inch apart on baking sheet.  Brush with egg and sprinkle with cheese mix.  Bake 15-18 minutes.