BASIL OIL
Provided by Food Network
Yield 1 1/2 cups
Number Of Ingredients 2
Steps:
- In a large saucepan of simmering water, blanch the basil leaves for 2 minutes, then drain and squeeze out as much water as possible. In a blender, combine the basil with 1/2 cup of the olive oil and blend for 1 to 2 minutes, scraping down the sides as necessary, until very smooth. Add the remaining oil, blend just to mix and pour into a large jar. Cover tightly and let sit overnight in the refrigerator. Strain the oil through a double-thickness of slightly dampened cheesecloth into a clean glass jar. Cover tightly and use as directed in th recipe or refrigerate for up to 2 days.
BASIL BEEF AND FINGERLINGS WITH OLIVE OIL AND COARSE SALT
Steps:
- For the beef:
- Preheat the oven to 375 degrees F.
- Roast the meat 15 minutes in a roasting pan. Remove, and cool. Thinly slice with a sharp knife.
- Mix the oil, lemon zest and juice, and basil in a bowl. Toss with the meat in a glass casserole. Season the mixture with salt, and pepper, and spread the mixture out, cover, and refrigerate all day or overnight, turning once or twice. Serve at room temperature.
- For the potatoes:
- Bring a large pot of water to the boil. Salt it, as you would for pasta. Add the potatoes, and cook until tender when you test them with a fork. Drain. Toss the potatoes in olive oil, and season with salt and pepper, and serve.
- For the plate:
- Plate some beef and potatoes side by side on a plate and enjoy!
ROASTED FINGERLINGS WITH PESTO
Treat your family to this roasted fingerling and pesto side dish - a flavorful addition to your meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. In ungreased 18x13-inch half-sheet pan, toss potatoes and 1 tablespoon oil until potatoes are well coated. Arrange potatoes in single layer in pan.
- Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until potatoes are tender and golden.
- Meanwhile, in blender or food processor, place all remaining ingredients except additional basil. Cover; blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth. Reserve 1/3 cup pesto; refrigerate remaining pesto for later use.
- Toss roasted potatoes with reserved pesto. Garnish with additional basil.
Nutrition Facts : Calories 200, Carbohydrate 25 g, Fat 2, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 166 mg
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