It's Basil Time

We harvested our first basil tonight. So what to do with basil? Here's a couple of links to get you going and a favorite recipe of ours. Enjoy!
Tom

Basic Basil Pesto Sauce (toss with pasta, or use as a spread on crackers, or in an omelet, or as a pizza sauce)

Rachel Ray - Three Vegi Penne with Tarragon-Basil Pesto

and our favorite...

Basil-Tomato Tart
1 unbaked pie crust
1.5 cups mozzarella cheese, shredded
3 to 4 Roma or 2 to 3 medium tomatoes
1 cup loosely packed fresh basil
4 cloves garlic
1/3 cup mayo
1/4 cup grated Parmesan cheese
1/8 tsp ground pepper

Place pie crust in 9" pie plate. "Flute" edges by pressing with a fork and press holes in the bottom with a fork. Bake as directed.

Sprinkle with 1/2 cup mozzarella cheese and cool on wire rack. Cut tomatoes into wedges; drain on paper towels. Arrange wedges on top of melted cheese. In a food processor combine basil and garlic (or mince with a chef knife). Cover and process until coarsely chopped. Sprinkle over tomatoes.

In a medium mixing bowl combine remaining mozzarella cheeses, mayo, Parmesan cheeses and pepper. Spoon cheese mixture over basil mixture, spreading evenly over the top.

Bake at 375 for 20-25 minutes or until top is golden and bubbly. Let sit 20-30 minutes before serving so cheese can firm up. Makes 8 appetizers or 4 main dish servings.