Steamed Cod with Basil
This is low in calories and easy to prepare, too! Use sole or halibut in place of cod for a change.

4 cod steaks, approximately 1" thick
2 green onions
1/2 cup finely chopped basil leaves
2-3 tablespoons soy sauce
freshly ground black pepper

Put cod steaks in a metal or bamboo steamer basket. Sprinkle with green onions, basil, soy sauce and season with pepper to taste. Steam for 8-10 minutes or until done. The fish should flake when cooked. Do not overcook! Garnish with fresh basil sprigs and lemon slices on warm plate. Serve with rice. Enjoy!

Basil Butter
Place a nice dollop of this flavourful butter on top of grilled meats or fish. Basil butter keeps for several weeks refrigerated or for much longer if frozen.

4 tbsp. chopped basil
2 cloves garlic, peeled and chopped
1/2 cup softened butter
freshly ground pepper to taste

Place all ingredients into a blender and process until smooth. Chill in a small crock, or freeze in an ice cube tray until solid and transfer into a tightly-sealed freezer bag. Defrost as needed.

Basil Oil
In a blender combine a little bit of two cups olive or vegetable oil and 5 tablespoons chopped basil leaves. Process for just a few seconds. Add remaining oil and blend well. Place in a sterilized bottle or jar and seal and refrigerate. Drizzle on pizza and grilled meats and fish.

Pesto Sauce
If you are not going to use the pesto sauce right away, store in the refrigerator with a skim of oil on top and cover with plastic wrap. It will keep for several weeks. To freeze, process without the pine nuts or cheese and freeze in containers. To use, thaw at room temperature and then add the pine nuts and cheese.

2 cups freshly washed, firmly packed basil leaves
2 - 4 cloves garlic, peeled and crushed
1/2 cup good quality olive oil
3 tablespoons pine nuts
1 cup freshly grated Parmesan cheese

Put basil and garlic in a blender or food processor. Pour in oil and process until smooth. Add pine nuts and process for a few seconds. Stir in Parmesan cheese. Add a few more tablespoons of oil if the sauce is too thick. Serve on cooked pasta (do not heat sauce!) or try on hot vegetables (especially a baked potatoe) or grilled meats. Spread on hot Italian bread for a wonderful treat!

Basil Vinegar
Wash and sterilize bottles. Put sprigs of fresh basil in each bottle. (Opal basil makes a beautiful rosy-coloured vinegar.) Bring white wine vinegar just to boiling. Fill bottles, covering herbs. Cap and store in a cool, dark place for several weeks before using. Add a few cloves of garlic for extra flavour. Use this method to create other delicious herb vinegars.

Basil & Tomatoes
Chop summer fresh basil leaves. Slice a garden fresh ripe tomatoe. Sprinkle with basil, a little balsamic vinegar, salt and pepper. Yum!