Basil

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

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.

STIR-FRIED EGGPLANT WITH BASIL

Hydroponic Classroom Ingredients:
Chilis, Eggplants, Basil

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

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!