Packaging: 40 g (also available in 500 g & 1 kg) containing ground leaves and flowers of the plant.
Price includes VAT.

Other Names: Oregano, Crossflower

Properties:

• Relieves nervous headaches.
• Improves memory.
• Alleviates constipation.
• Soothes the stomach.
• Aids against headaches.

Basil is also used as a spice in tomato sauces, salads, and chicken recipes, and pairs wonderfully with zucchini. To enhance the flavor of your dishes, combine basil with rosemary, bay leaves, thyme, marjoram, sage, oregano, and sweet red pepper.

If you enjoy our basil, check out our other products made with basil, such as: basil essential oil, organic basil essential oil, anti-mosquito balm, essential oil blends for mosquito repellent, and essential oil blends for confidence.

Origin: Greece, Imathia region (cultivated)

Storage: Keep in a dark, cool place (5°C – 15°C)

Preparation: Steep 1 tablespoon of basil in 1 cup of boiling water in a covered container for 10-15 minutes, then strain before use.

Recipes with Basil

(1) Meatballs with Pasta and Tomato Sauce

A pasta dish that’s a little different from the usual. Make plenty, as your guests are likely to ask for seconds.

Preparation: 15 minutes
Cooking: 20 minutes
Ingredients (for 4 servings):

• 500 g pasta
• 500 g minced beef
• 1 medium onion, grated
• 2 slices stale bread (only the crumb)
• 1 cup grated Parmesan
• ½ cup fresh milk
• 1 egg
• 2 tablespoons dried parsley
• 2 tablespoons dried mint
• Salt and pepper

For the tomato sauce:

• ½ cup olive oil
• 1 chopped onion
• 1 tablespoon garlic
• 600 g chopped tomatoes
• 1 tablespoon dried basil
• 1 tablespoon dried mint
• 1 teaspoon dried thyme
• 1 tablespoon sugar
• Salt and pepper

Instructions: For the sauce: Heat the olive oil and sauté the onion for 2 minutes. Add the garlic. Add the tomatoes, sugar, 1 cup of water, cover, and simmer for 10 minutes.

For the meatballs: In a bowl, soak the bread in milk for 10 minutes. Squeeze it out and crumble it into a mixing bowl. Add the minced meat, onion, egg, cheese, parsley, mint, salt, and pepper. Mix well. Form small meatballs and drop them into the simmering sauce. Add the herbs and taste for seasoning. Cover and simmer for 15 minutes. Meanwhile, cook the pasta in salted water, and 2 minutes before they’re done, toss them into the sauce with the meatballs. Let it simmer uncovered for 2 minutes. Serve immediately with grated cheese on top.

(2) Spaghetti Aglio e Olio (Garlic and Oil)

Preparation: 20 minutes
Ingredients (for 4 servings):

• 500 g spaghetti
• 4 tablespoons dried garlic
• ½ cup extra virgin olive oil
• Paprika
• 1 teaspoon salt
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 200 g grated Parmesan
• Freshly ground pepper

Instructions: Cook the spaghetti according to the package instructions in salted water, drain, and reserve ½ cup of the cooking water, then return the spaghetti to the pot. Meanwhile, in a skillet, heat the oil and sauté the garlic until golden, then add all the herbs. Remove from heat. Return the pot with the drained spaghetti to the heat, add the reserved water and the contents of the skillet, and gently mix. After 1 minute, remove from heat. Serve topped with grated Parmesan and freshly ground pepper.

(3) Tortellini with Prosciutto

Ingredients (for 4 servings):

• 1 package tortellini (with cheese) 250 g
• 100 g prosciutto
• 100 g bacon
• 1 cup chopped fresh mushrooms (oyster mushrooms)
• 1 tablespoon dried garlic
• Dried basil
• Dried parsley
• 2 tablespoons olive oil
• 1 cup milk or cream
• 1 tablespoon cornflour

Instructions: Sauté the dried basil with the dried garlic in a deep pan. Lower the heat and add the mushrooms and bacon, then about 10 minutes later add the tortellini (which have been briefly boiled and drained with cold water) along with the prosciutto. Finally, add the milk with the cornflour and stir.

(4) Spaghetti with Mussels and Herbs

Ingredients (for 4-6 servings):

• 1500 g linguine
• ¼ cup olive oil for the linguine
• ½ kg fresh mussels in their shells
• ½ cup olive oil for the sauce
• 1 chopped onion
• 1 teaspoon dehydrated garlic
• 1 cup white wine
• 3 tablespoons crumbled feta cheese
• 2 tablespoons chopped dried herbs (thyme, mint, rosemary, basil)
• 4 tablespoons chopped parsley for garnish
• A little paprika
• Salt

Instructions: Rinse the mussels 2-3 times with plenty of water and scrub them well. Remove their "beards" and discard any that don’t close tightly. In a pot, heat the oil, sauté the onion for 1-2 minutes, and add the garlic. Add the mussels and sauté for 1-2 minutes, then add the wine. Cover and let cook for 5-6 minutes until the mussels open. Remove them with a slotted spoon and discard any that didn’t open. Reduce the heat and simmer the sauce for about 7 minutes. Add the feta, herbs, stir, and remove from heat. Cook the linguine in salted water according to the package instructions, drain, and toss with a little olive oil. Add the sauce, mussels, and parsley, stir, and serve, garnished with paprika.

(5) Tortellini with Feta Sauce

Ingredients (for 4-6 servings):

• 2 packages tortellini of your choice
• Butter for the tortellini

For the sauce:

• 1 tablespoon butter
• ½ cup milk
• 150 g feta
• Herbs of your choice (parsley, mint, basil, etc.)

Instructions: Cook the tortellini according to the package instructions. Meanwhile, prepare the feta sauce. Serve the tortellini with the warm sauce.

For the sauce: In a small pot, heat the butter with the milk. Once warmed, add the crumbled feta and stir continuously until melted. The sauce is ready.

Tips: This sauce can also be made with Roquefort or halloumi. Feel free to add herbs of your choice that match the dish you’re serving.

(6) Pork Tenderloin with Roasted Red Peppers and Pesto Sauce

Ingredients (for 4 servings):

• 500 g pork tenderloin, sliced
• 40 g butter
• 3 tablespoons olive oil
• 3 tablespoons dried garlic
• 2-3 red peppers, diced
• 2 tablespoons pesto
• Salt and freshly ground pepper
• Rocket for serving

For the pesto:

• 1 tablespoon dried basil
• 80 g Parmesan
• 200 ml olive oil
• 60 g pine nuts
• Salt

Instructions: Blend all the pesto ingredients in a food processor. If the mixture is too thick, add a little oil; it should not be too runny. Dice the peppers, season with salt and pepper, drizzle with oil, add the garlic, and roast at 220°C for about half an hour. Sauté the pork tenderloin in butter and season.

Serving: Arrange rocket on a platter, top with peppers, then the pork slices, and finish with the pesto sauce.

Note: Whatever remains in the pan from frying the tenderloin can be mixed with the pesto.