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Basil

NUTRITION FACTS

  • An ideal cooling agent for summer months, basil is extremely high in antioxidants. It has been used to support the immune system and aid in digestive health.
  • Excellent source of vitamins K, A, B9, and C as well as and manganese, calcium, iron, and potassium.

CAPRESE SPAGHETTI

Hydroponic Classroom Ingredients: 
Purple or Green basil
Tomatoes

Additional Ingredients:
Spaghetti or pasta
Olive oil
Mozzarella balls (optional)
Lemon 
Salt

Instructions:

  1. Add 1 tablespoon olive oil to pan on medium heat
  2. Chop tomatoes and add to heated pan – saute for ~2 minutes, turn off heat and set aside
  3. Follow instructions on spaghetti or pasta box to cook (boil water and cook for allotted time)
  4. Rip basil into smaller pieces and enjoy the aroma
  5. In a bowl, add pasta, chopped tomatoes, ripped basil, mozzarella balls
  6. Add lemon juice and salt to taste

TOMATO & PURPLE BASIL SALAD

Hydroponic Classroom Ingredients:
Tomatoes
Purple basil 

Additional Ingredients:
Red onion
Olive oil
Lemon
Salt and pepper

Instructions:

  1. Cut tomatoes into pieces
  2. Chop onion
  3. Mix tomatoes and red onion and at some salt and pepper – allow this to sit for ~10-15 minutes for the onion to soften and tomatoes to release some juice
  4. Add ~1.5 tablespoons of of lemon juice
  5. Add ~1 tablespoons of olive oil
  6. Rip up purple basil and add as garnish
  7. Gently mix all ingredients and serve! 

Inspired by: https://vidarbergum.com/recipe/tomato-salad-purple-basil/


PERFECT PESTO

Hydroponic Classroom Ingredients:
Basil 

Additional Ingredients:
3 cloves garlic or minced garlic
½ cup oil (olive oil preferred), or more as needed
¾ cup walnuts
Lemon zest (optional)
Salt and pepper to taste

Instructions with food processor:

  1. Add 1–2 cloves of garlic to the food processor, pulse until finely chopped.
  2. Add 1–2 cups of basil—pulse again.
  3. Add nuts, lemon zest, salt, pepper, and olive oil.
  4. Pulse again until desired texture is achieved.

Instructions without food processor:

  1. Separate basil leaves from stem.
  2. Use a sharp knife to chop the basil and cut the walnuts into small pieces.
  3. Use a sharp knife to mince the garlic (or use minced garlic).
  4. Combine all remaining ingredients into a ziplock bag, press all the air out and seal the bag closed.
  5. Roll a mug or mason jar over the bag of ingredients to continue to press and mix the ingredients together.
  6. Empty the contents into a bowl and serve or store in the refrigerator to let the flavors meld until serving. 
  7. Adjust seasonings as needed.

BASIL LEMONADE

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Servings: 6 servings

Hydroponic Classroom Ingredients:
Basil 

Instructions:

  1. Place lemon juice, honey (or agave), and basil in a blender and blend until very smooth. 
  2. Pass through a fine mesh strainer into a pitcher or large jar. 
  3. Add water and chill in the refrigerator until cool, or up to 4 days.
  4. Serve over ice, garnished with extra lemon slices and basil leaves.

Additional Ingredients:

1¼ cups fresh lemon juice (from about 8 lemons)

½ cup honey or agave syrup

1 cup packed fresh basil leaves

3 cups cold water

Ice cubes

Recipe Adapted from Sylvia Fountaine, Eating Well https://www.eatingwell.com/recipe/266206/basil-lemonade/


STIR-FRIED EGGPLANT WITH BASIL

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Servings: 2 servings

Hydroponic Classroom Ingredients:
Chilis, Eggplants, Basil

Additional Ingredients:

2 red chiles or jalapeño

1 tablespoon honey

2 tablespoons rice vinegar

2 teaspoons tamari or soy sauce

Pinch of salt

3 Japanese or Chinese eggplants (or one large American eggplant)

2 tablespoon olive oil, divided

3 garlic cloves, sliced

1 teaspoon sesame seeds

½ cup basil leaves, plus more for serving

Recipe Adapted from Chris Morocco https://www.bonappetit.com/recipe/stir-fried-eggplant-with-pork

Instructions:

  1. Finely chop chiles and toss in a small bowl with honey, rice vinegar, tamari, and salt. Set aside.
  2. Slice eggplant in half lengthwise, then chop into 1 inch cubes. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add in garlic, eggplant, and sesame seeds to the skillet. Cook eggplant, tossing occasionally, until browned and tender, about 8-9 minutes. Remove from heat.
  3. Stir in chili mixture, sesame seeds, and basil until combined. Serve with rice and enjoy!

ORZO WITH BASIL AND PARMESAN

Prep Time: 2 minutes

Cook Time: 20 minutes

Total Time: 22 minutes

Servings: 4

Hydroponic Classroom Ingredients:
Chilis, Eggplants, Basil

Instructions:

  1. Melt butter or oil in a skillet over medium-high heat. Stir in orzo and sauté until lightly browned.
  2. Stir in chicken broth and bring to a boil. Cover, reduce heat, and simmer until orzo is tender and liquid is absorbed, 15 to 20 minutes.
  3. Mix in Parmesan cheese and basil. Season with salt and pepper to taste. Serve warm and enjoy!

Additional Ingredients:

2 tablespoons butter or olive oil 

1 cup uncooked orzo pasta

1 (14.5 ounce) can chicken broth

½ cup grated Parmesan cheese

¼ cup chopped basil

Salt and pepper to taste

Recipe Adapted from Dodie Pajr https://www.allrecipes.com/recipe/11853/orzo-with-parmesan-and-basil/


SHARE YOUR OWN RECIPE!

Is there a recipe of your own that utilizes this crop? Please complete the following form to share your recipe, and we will add it to the website: Harvest Program Family Recipes. Thank you!

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