Tag: basil

Lemon Basil Vodka Spritz

It feels more special to make a cocktail in the evening in the summer, instead of just pouring myself a glass of wine. Winter calls for red wine most nights, but this bright lemon basil spritz will hit the spot after a long day in (let’s be real) an overly air-conditioned office. If you don’t have or can’t find lemon basil, this would also be delicious with regular basil.

Lemon Basil Vodka Spritz

Makes One Drink
Hands-On Time: 5 min
Total Time: 5 min


Ingredients

1 cup loosely packed lemon basil leaves
1 TBS agave syrup
1.5 oz vodka
Juice of half a lemon
Can of soda water or seltzer water
Ice


Muddle together the basil leaves and agave at the bottom of a glass. Add lemon juice and vodka. Add ice. Fill the rest of the glass with seltzer. Garnish with additional basil leaves and lemon slices.


Pesto Pasta Salad

This pasta salad is an excellent summer dish – it’s versatile and a great way to use up fresh summer produce (basil! tomatoes!). Bring it to a potluck, serve it as a side dish, or enjoy it as the main course. Missing the protein? Toss some cubed salami or torn prosciutto into the mix. The best part is it takes nearly no time to throw together when served hot, and no additional effort, just a rest in the fridge, if served cold.

Pesto Pasta Salad

Serves 4 as an entrée, 8 as a side dish
Hands-On Time: 10 min
Total Time (if chilled): 40 min


Ingredients

1 lb pasta (I used penne, but any bite-sized pasta would work well)
2/3 cup pesto (I used this garlic scape pesto)
1 cup reserved pasta water
1 – 2 large tomatoes, cubed, or 8oz cherry tomatoes, halved
8oz fresh mozzarella, cubed, or 8oz mozzarella pearls
Basil, sliced in chiffonade
Salt for pasta water


Cook pasta according to package directions in heavily salted water. Drain, reserving a cup of water from the cooked pasta.

Combine pesto with up to a cup of reserved pasta water (you may not need to use all of it – it should be saucy but not watery). Add pasta and toss to combine.

Optional: If you’re serving chilled, or making ahead, pop it in the fridge now for 30 min – 2 hours. More than that will make the pasta mushy.

Add cubed mozzarella, tomatoes, and about 3/4 of the basil and toss. Top with remaining basil and serve.


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