Basil Parmesan Spread Recipes

BASIL WALNUT SPREAD

Steps:

• Gather the ingredients.
• In ​a food processor , combine the basil and garlic. Process until finely chopped. Add cream cheese, Parmesan cheese, walnuts, olive oil, and a few turns of ground black pepper. Process until smooth.
• Transfer spread mixture to a serving dish and garnish with fresh basil leaves.
• Serve with assorted crackers or baguette rounds.
• Enjoy!

BASIL PARMESAN BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, sugar, oil, salt and 4 cups flour. Beat on medium speed until smooth. Stir in cheese, tomatoes, basil, pepper sauce and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough. Divide in half and shape into loaves. Place in two greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.

GARLIC BASIL SPREAD

Steps:

• Combine basil leaves, garlic, and red pepper flakes in a food processor or blender. Pulse 3 to 4 times. Slowly pour in canola oil and olive oil and blend until thick and creamy, about 30 seconds. Add additional oil if needed to make the spread smoother.

EASY BASIL AIOLI

Steps:

• Mince the garlic as finely as possible. Then use the side of your knife blade to mash and grind it into a paste. (Alternate method: you can combine all ingredients in a food processor and blend until smooth.*)
• Mince the basil as finely as possible.
• Whisk together the garlic and basil with the white wine vinegar, yellow mustard, and mayonnaise. Keeps in the refrigerator for 2 weeks.

BASIL PARMESAN PASTA SAUCE

Steps:

• In a nonstick skillet, saute garlic in oil until tender. Stir in flour, salt and pepper until blended (mixture will be thick). Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; gradually stir in Parmesan cheese and basil until cheese is melted. Serve over pasta.

PARMESAN, CAPER AND BASIL SPREAD

Steps:

• Add cheeses to a bowl and blend well using a wooden spoon.
• Add capers and basil. Mix together.
• Season with sea salt and freshly ground black pepper if desired.

BASIL PARMESAN SPREAD

Steps:

• Line a 3-cup bowl or container with plastic wrap, leaving4-inch overhang
• Combine spinach, basil, and garlic in processor and chop finely.
• With machine running, gradually add oil through feeding tube.
• Add Parmesan and process until almost smooth.
• Season with salt and pepper.
• Stir cream cheese and goat cheese in medium bowl until well blended and smooth.
• Spread 1/3 of cream cheese mixture in bottom of prepared bowl. Spread 1/2 of spinach mixture over cheese. Sprinkle with 1/2 the walnuts. Arrange 1/2 of tomatoes over. Drop 1/3 of cream geese mixture by spoonfuls over tomatoes. Carefully spread to cover evenly. Repeat layering with remaining spinach mixture, walnuts, tomatoes and cream cheese.
• Fold plastic overhang over top of spread. Press gently to compact. Refrigerate overnight. (Can be made 3 days ahead)
• Unfold plastic on top and invert spread onto plate. Remove bowl and plastic wrap. Let stand at room temperature 30 minutes.
• Serve with crackers and breads.

BASIL SPREAD FOR SANDWICHES

Steps:

• mash garlic with salt.
• blend with the mayo, lemon juice and basil.
• chill until ready to serve.

BASIL PARMESAN CHEESE SPREAD

Steps:

• Blend spinach, basil and garlic in a food processor.
• Gradually add oil and parmesan cheese.
• Process until smooth. Add salt and pepper to taste if desired.
• In a seperate bowl, blend cream and feta cheeses.
• In a serving dish, spread half of the cheese mixture.
• On top of this, spread the tomato paste, and then the spinach mixture.
• Spread the remaining cheese mixture on top.
• Refrigerate before serving.