Here's a couple ideas:
Basil Jelly
Use this on hot dinner rolls, sausage biscuits or as a meat glaze. Also good on crackers with cheese.
1 1/2 cup White Grape juice or Apple juice
1/2 cup Water
3 1/2 cups Sugar
2 tablespoons Fresh basil leaves; chopped
6 drops Yellow food coloring (optional)
1 package (3 oz) Liquid pectin
Combine grape juice, water, sugar, chopped basil leaves, and food coloring in a large Dutch oven. Bring to a rolling boil, stirring constantly; cook 1 minute. Add pectin, and bring to a full rolling boil. Boil 1 minute, stirring frequently.
Remove from heat, and skim off foam with a metal spoon. Quickly pour hot jelly through a sieve into hot jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 5 minutes.
Roasted Pepper and Basil Skewers - link has printable version & pic
1 pkg. (16 oz.) mozzarella cheese, cut into 16 cubes
1 (12-13 oz) jar yellow or red roasted peppers, drained
16 fresh basil leaves 16 small cherry tomatoes
16 toothpicks or small wooden skewers
1/3 c. any favorite Italian or other vinaigrette dressing
Cut drained roasted peppers into bite-size squares.
Skewer 1 cheese cube, basil leaf, pepper square and tomato onto each toothpick; place in small shallow dish.
Pour dressing over skewers. Let stand 20 min. to marinate, turning occasionally.
Remove skewers from marinade just before serving. Discard marinade.
Basil Barbeque Sauce - link has printable version & pic
1 small onion, finely chopped
2 large garlic cloves, finely chopped
1 in piece fresh ginger root, peeled and finely chopped
1 tsp olive or canola oil
1 cup tomato sauce
1 cup ketchup
1 cup dry red wine
1 Tbsp balsamic vinegar
2 Tbsp Worcestershire sauce
2 Tbsp soy sauce
2 Tbsp light brown sugar
2 Tbsp chili powder
1 Tbsp crushed dry basil
salt and freshly ground pepper
1/2 cup fresh basil leaves
In a large saucepan, mix the onion, garlic, and ginger with the oil. Sauté over medium heat until wilted, about 4 minutes. Stir in the tomato sauce, ketchup, red wine, vinegar, Worcestershire sauce, soy sauce, sugar, chili powder, and dried basil. Bring to a boil, reduce the heat, and simmer for 30 minutes. Season with salt and pepper to taste.
In small batches, puree the sauce in a blender. Add the basil leaves to the last batch and blend for just a few seconds to chop and distribute the basil through the sauce. Combine all batches.
Can be refrigerated, tightly covered, for 2 to 3 days or frozen for up to 3 months. Reheat, if necessary, before serving.
