RECIPES USING FRESH BASIL

Baked Chicken Breasts
1 pound boned, skinned chicken breasts
1/3 cup low-fat yogurt
1/4 cup chopped fresh basil
1 teaspoon cornstarch
1/2 cup dry bread crumbs
1 tablespoon grated Parmesan cheese

Arrange chicken in single layer in baking dish. Combine yogurt, basil, and cornstarch. Mix well and spread over chicken. Combine bread crumbs with Parmesan and sprinkle over chicken.
Bake chicken in 375 degree F oven for 30 minutes, or until cooked through.

Ham and Cheese Casserole
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
26 ounce jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream

6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. Preheat the oven to 350 degrees F. Butter a 9x13 inch baking dish. Layer 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture Repeat with remaining ziti, mozzarella cheese and sauce mixture. Top with grated Parmesan cheese. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Shrimp Marinade
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt or to taste
1/4 teaspoon cayenne pepper or to taste
2 pounds fresh shrimp, peeled and de-veined
metal skewers

In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Pesto
3 cloves of garlic
2 Cups of Fresh Basil Leaves (packed)
3 Tablespoons Pine Nuts (pecans or walnuts may be substituted.
1/2 Cup Extra Virgin Olive Oil
1/2 Cup Freshly Grated Parmesan Cheese
1/4 Cup water
Salt and Pepper to taste

Place all ingredients in a food processor or blender and process until mixture is smooth. Serve over bed of cooked pasta for a quick and easy dinner. This will yield you enough pesto for a family of 4-6 when serving with pasta. If you have any left over, freeze it and defrost when ready to use.