I recently planted a few herbs in pots on my patio, and the basil is really happy! Anyone have a recipe using it? I'm not looking for pesto or anything like that, but a recipe that just uses the basil for seasoning. I love Thai food, and although it's not Thai basil, there's not that much difference, so something like that would be good.

Hi Kay, it's not a receipe or anything but I like to use my fresh herbs when I bbq chicken brsts, I split the breast almost all the way in half and put the leaves inside, fold back over and bbq like normal (be sure to pinch the open section when flipping/turning to keep closed), remove before serving, leaves a great taste from the inside out <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> (works well with all my herbs, basil, sage, rosemary, mix n match or just 1 at a time)

How about Capraisi salad? I slice fresh tomatoes out of the garden and place a slice of Fresh Mozzarella Cheese on each slice of tomato. Sprinkle on as much fresh basil cut into a chiffonade as you like. Drizzle with Extra Virgin Oliver Oil and good balsamic vinegar. A bit of salt and fresh ground pepper and serve!

if u cook thai often, here is a cookbook i highly recommend:

http://www.amazon.com/Simply-Thai-Cookin...2444&sr=8-1

it is by far one of my favorites and you'll have well over a dozen recipes to use your freshly grown basil. otherwise, i will be more than happy to post for u, if u narrow down your preferences (veg or type of meat or seafood).

I have made this several times and it is worth the effort. Even worth the calories.

http://www.epicurious.com/recipes/food/views/Sausage-Cheese-and-Basil-Lasagna-103005

Thanks everyone; keep 'em coming!

Last night I made a simple pasta dish using pantry staples and leftovers. I caramelized a sweet onion, added some minced garlic, a little chicken stock, some diced turkey kielbasa (leftover from the night before), a can of canellini beans (rinsed and drained) and cooked whole-grain rotini. After that had simmered a while I added a handful of basil chiffonade and some grated parm (Reggiano, of course). It was pretty tasty for a thrown together everyday dish.