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Fight depression, exhaustion, insomnia and migraine.

It is digestive, antispasmodic, against loss of appetite, nervous dyspepsia, it is carminative, it can increase milk secretion in mothers.

It is diuretic and decreases febrile states. It is used as a digestive, against gastro-intestinal spasms, it is diuretic, against intestinal parasites and in nervous dyspepsia. Also as it violates and soothe skin irritations.

It is antitussive and is very propitious against pharyngitis and laryngitis. It is used in migraines of nervous or digestive origin, as a sedative, anti-inflammatory for canker sores and irritated nipples.

Activates the inmunologic system and increases the antibodies.

Fight acne.

They are attributed aphrodisiac properties.

It is healing, analgesic, antiseptic and against osteo-articular inflammations.

It is applied in infusions, decoctions, poultices, ointments, tinctures, balms, lotions, compresses, syrups, soaps, creams, fresh and dry, powder.




There are many ways to consume basil, here are some of the most common:

In Salads: Basil is a great addition to salads for a fresh, herbal flavor.

In sauces: Basil is a key ingredient in many Italian sauces such as pesto sauce.

With Pasta: Basil is a great way to flavor pasta, either in sauces or simply chopped on the plate.

In vegetable dishes: Basil is a good way to flavor vegetable dishes, especially stews and casseroles.

With meat and fish: Basil is an excellent way to flavor meat and fish, especially when cooked on the grill.

In Smoothies and Drinks: Basil can also be added to smoothies and other drinks to give them a fresh, herbal flavor.

In dressings: Basil can be used in the preparation of salad dressings and other preparations.

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Chicken in Basil Sauce

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  • Half a kilo of chopped chicken without skin

  • 2 garlic cloves

  • Onion

  • Green pepper

  • Red pepper

  • Fried tomato

  • White wine

  • Fresh basil leaves

  • Salt

Heat a drizzle of oil in a frying pan and add the sliced ​​meat and garlic, a little salt and a drizzle of white wine and marinate for about 10 minutes over medium heat.

We split and finely chop the onion and pepper and put them to brown in another pan with a little oil.

In a blender glass, we beat the vegetables with a little wine from the pan in which we are making the chicken and add a little fried tomato.

We incorporate this mixture into the chicken, so that it continues to boil.

Next we add a few basil leaves and a little water and it is kept boiling for about 15 minutes (in our case it is a free-range chicken and it needs more cooking, but depending on how the meat we use is, we leave it more or less time).

Turkey and Basil Salad

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  • 2 cups of shredded turkey

  • 1 cup of fresh basil leaves

  • 1 cucumber cut into cubes

  • 1/2 cup halved cherry tomatoes

  • 1/4 cup of balsamic vinaigrette

  • Salt and pepper to taste

Combine the shredded turkey, chopped basil, cucumber, cherry tomatoes, and balsamic vinaigrette in a large bowl.

Add salt and pepper to your liking.

Serve cold as a salad or on a slice of bread.

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Beef with Basil

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  • 1 kg of beef (can be fillet or roast)

  • 1 cup of fresh basil leaves

  • 2 garlic cloves, minced

  • 1 tablespoon of olive oil

  • 1 lemon

  • Salt and pepper to taste

Preheat a grill or skillet.

In a food processor, puree the basil leaves, garlic, olive oil, lemon juice, salt, and pepper until smooth.

Place the beef on the grill or in the skillet and cover it with the basil paste.

Cook for 5-7 minutes on each side or until done to your liking.

Fish in Tomato and Basil Sauce

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Pork Chops with Garlic and Basil

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  • 4 frozen white fish fillets of your choice

  • 2 cups of cherry tomatoes cut in half

  • 2 garlic cloves, finely sliced

  • 120 ml of light chicken broth

  • 60 ml of dry white wine (or use more chicken broth)

  • 1/2 teaspoon salt

  • 1/2 teaspoon of black pepper

  • 1/4 cup finely chopped fresh basil leaves (for garnish)

Place the tomatoes, garlic, salt, and pepper in a skillet over medium heat. Cook for 5 minutes or until tomatoes are soft.

Add chicken broth, white wine (if using), frozen fish fillets, and chopped basil. Cover and cook over low heat for 20-25 minutes, until fish is fully cooked.

Lastly, sprinkle with an additional handful of chopped basil and serve over a bed of rice, couscous, or quinoa, if desired.

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  • 4 chops, ¾-inch thick, Porterhouse cut (bone-in)

  • 2 teaspoons extra virgin olive oil

  • 1 teaspoon dried basil, or 3 teaspoons fresh basil, chopped

  • 1 teaspoon fresh lemon juice

  • 1 teaspoon coarse salt

  • ½ teaspoon garlic powder, or 1 minced garlic clove

  • ½ teaspoon black pepper, freshly ground

Mix all ingredients, except pork, in a shallow baking pan.

Add the chops and cover both sides with the basil mixture.

Let them rest in the mold for 15 to 30 minutes.

Meanwhile, prepare the grill over medium-high heat (about 450 degrees F), oiling it with a brush or towel.

Grill chops over direct heat until internal temperature reaches 145 degrees F (medium juicy) and 160 degrees F (medium), on a meat thermometer, 4 to 5 minutes per side.

Remove the chops from the grill and let them rest for 3 minutes.

Top the chops with grated Parmesan cheese (you can use a vegetable peeler to grate the cheese) and toasted pine nuts, if desired. Serve with diced ripe tomatoes and mozzarella cheese on a bed of arugula drizzled with balsamic vinegar and olive oil or with a garlic basil relish.

Spring Pasta with Tomato and Basil

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  • 8 oz whole wheat penne or mostaccioli pasta

  • 2 cups frozen Green Giant™ sugar snap peas

  • 1 cup fresh mixed vegetables (striped bell peppers, asparagus chopped into 2-inch-long pieces, and/or peeled and quartered carrots)

  • 1 cup of chopped zucchini

  • 1 cup cherry tomatoes, halved

  • ½ cup Progresso™ Reduced Sodium Chicken Broth

  • 3 tablespoons Gold Medal™ All Purpose Flour

  • ¼ teaspoon of salt

  • 1 ¼ cups of low fat milk

  • ¼ cup dry sherry or Progresso™ Reduced Sodium Chicken Broth

  • ¾ cup grated Parmesan or Asiago cheese (3 oz)

  • ½ cup fresh basil, coarsely chopped

  • 4 teaspoons chopped fresh thyme or oregano

  • 1/3 cup chopped chives (optional)

In 4-quart stockpot, cook pasta according to package directions; add snap peas and cup mixed greens during last 2 minutes of cooking. Drain well. Return the ingredients to the hot iron pot. Add the zucchini and cherry tomatoes.

In a medium saucepan, whisk chicken broth, flour, and salt until smooth. Add milk and sherry. Cook and stir until you get a thick, bubbly consistency; cook and stir for two more minutes. Remove from heat; add cheese, basil and thyme.

Add herb sauce to pasta mixture; stir lightly. Divide into six equal amounts. If desired, add chopped chives.

Vegetarian Pizza with Basil

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  • 1 sheet of pizza dough

  • 1 large eggplant

  • 125 g of elongated red cherry tomatoes

  • 125 g of elongated orange cherry tomatoes

  • 1 Bunch of Basil

  • 75 g of grated Mahón Cheese

  • 3 tablespoons of extra virgin olive oil

  • Salt

  • Pepper

Preheat the oven to 210º

Wash the tomatoes and cut them into quarters.

Remove the tips of the aubergine and cut it into thin slices with the help of a mandolin.

Line a baking tray with parchment paper.

Roll out the sheet of dough and place it on the tray.

Spread the grated cheese on top and cover with the aubergine slices and the tomato quarters.

Sprinkle with salt and freshly ground pepper, drizzle with the oil and put in the oven at 210º between 15 and 18 min, until the edges are golden.

Remove the pizza from the oven and place the basil leaves on top.

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