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:
- Add 1 tablespoon olive oil to pan on medium heat
- Chop tomatoes and add to heated pan – saute for ~2 minutes, turn off heat and set aside
- Follow instructions on spaghetti or pasta box to cook (boil water and cook for allotted time)
- Rip basil into smaller pieces and enjoy the aroma
- In a bowl, add pasta, chopped tomatoes, ripped basil, mozzarella balls
- 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:
- Cut tomatoes into pieces
- Chop onion
- 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
- Add ~1.5 tablespoons of of lemon juice
- Add ~1 tablespoons of olive oil
- Rip up purple basil and add as garnish
- 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:
- Add 1–2 cloves of garlic to the food processor, pulse until finely chopped.
- Add 1–2 cups of basil—pulse again.
- Add nuts, lemon zest, salt, pepper, and olive oil.
- Pulse again until desired texture is achieved.
Instructions without food processor:
- Separate basil leaves from stem.
- Use a sharp knife to chop the basil and cut the walnuts into small pieces.
- Use a sharp knife to mince the garlic (or use minced garlic).
- Combine all remaining ingredients into a ziplock bag, press all the air out and seal the bag closed.
- Roll a mug or mason jar over the bag of ingredients to continue to press and mix the ingredients together.
- Empty the contents into a bowl and serve or store in the refrigerator to let the flavors meld until serving.
- 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:
- Place lemon juice, honey (or agave), and basil in a blender and blend until very smooth.
- Pass through a fine mesh strainer into a pitcher or large jar.
- Add water and chill in the refrigerator until cool, or up to 4 days.
- 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:
- Finely chop chiles and toss in a small bowl with honey, rice vinegar, tamari, and salt. Set aside.
- 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.
- 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:
- Melt butter or oil in a skillet over medium-high heat. Stir in orzo and sauté until lightly browned.
- 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.
- 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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