This recipe is part of the Just Picked series, a partnership between Modern Farmer + Foodterra. 1 cup grapeseed oil or other high-heat cooking oil 4–5 cups loosely packed fresh basil leaves, (rinsed ...

To make the Basil Oil: In a small bowl, prepare an ice-water bath and set aside. Bring a small pot of water to a boil over high heat. Using metal tongs, add 2 cups packed fresh basil leaves to boiling ...

Easy Tomato Basil Soup is thick, creamy, and full of tomato flavor. This family favorite soup is delicious on its own, and ...

Use the very freshest, ripest, plumpest, bursting-with-flavor tomatoes you can find — preferably ones from your, your neighbor's or a local farmer's garden. Fresh basil and basil oil adds an ...

Basil is one of the most classic summer flavors. It’s fresh, herby and pairs well with other seasonal produce like tomato, zucchini and strawberries. If you’ve found yourself with a happy basil plant ...

Blanch basil leaves in small saucepan of boiling water until just wilted, about 10 seconds. Transfer blanched basil leaves to bowl of ice water to cool. Drain; using hands, squeeze out excess water.

Bring 2 quarts of water to a boil. Use about 1/4 cup salt per quart of hot water. Drop basil into boiling water for 15 to 20 seconds, and immediately plunge basil into ice water to chill. Drain, and ...

This time of year, I see a lot of requests for recipes that can use up a bunch of basil, but aren’t pesto, a caprese or stir-fry. When this came up again earlier this week, I racked my brain to come ...

The problem with many quick-as-a-flash recipes is that they fall flat. You end up trading flavor, freshness and/or variety in texture and temperature for that efficiency. But some fast dishes rise to ...