Spicy Basil Oil

This is an oil that we like to use pretty often. Make preferably in small batches.

Basil adds an aromatic sweet yet savory taste and then the red pepper flakes adds a nice kick to the oil. 

It can be drizzled on garlic bread, pizzas, soup, grilled meats or used in salad dressings, on sandwiches, mixed in mayonnaise…the options are limitless. 

Photography by Robert Demetrius

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Warm Pasta Salad with Basil Pesto, Tomatoes and Mozzarella

It’s summer and the heat is on. Here in Lake Mary, the weather has had its ups and downs. In the mornings the sun shines brightly, by midday, the clouds appear, offering us a shield from the blazing sun. Then, by one in the afternoon the skies open and we are showered with cooling rain. So, to make the day sunny during the rain, I love my summery pasta salad, with the fresh taste of basil, sweet vine ripened tomatoes and creamy mozzarella.

Photography by Heaven on Hearth

For the pasta:
3 cups dry Rotini pasta
1 gallon water
3 vegetable bouillon cubes (1 cube = 1 cup broth)
1 tablespoon salt


For the salad:
6 tablespoons Basil Pesto
3 medium sized tomatoes on the vine cut in half then in quarters
5 basil leaves, chiffonade
4 mozzarella bocconcini balls, cut in half and then in eighths


In a large pot, over high heat, bring 1 gallon water with 3 vegetable bouillon cubes and 1 tablespoon of salt to a rolling boil. This should take about 16 – 18 minutes. I like putting the bouillon cubes in the water so that the pasta has more flavor and it adds such a wonderfully full taste to the dish. 


Once the water has come to a boil, add the Rotini pasta and cook until al dente. Please look at the directions on the box. I like to check the pasta, just in case it may need to be cooked a bit longer.
The pasta should still have a nice bite, but shouldn’t have a raw flour taste. If you feel it’s not done, just boil a bit longer.

Bocconcini and Tomatoes

While the water is coming to a boil, rinse tomatoes and cut in half then in quarters, as well as the bocconcini. Cut the bocconcini in slightly smaller pieces.


The pasta should be ready by then, so drain the pasta. Once drained, add 6 tablespoons of Basil pesto and toss, then add the tomatoes and bocconcini and toss again. This pasta salad is also delicious when served chilled. This is such a great summer salad, the vibrant green of the pesto and the rich red of the tomato…it certainly lifts your spirit on a rainy day. 

Enjoying the last bite

Some shaved Parmesan on top will add a delicious salty kick to the dish. This serves for 4. Voilà. Grilled chicken or shrimp would go beautifully with this pasta salad. Bon Appétit!

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Basil Pesto

Pesto is a combination of herbs, salty Parmesan cheese, pine nuts, pungent garlic and olive oil. This simple combination of ingredients has such a wonderful fresh flavor that can turn a simple dish into something fabulous.

Photography by Heaven on Hearth

3 ½ cups of basil leaves

½ teaspoon salt
freshly ground black pepper

¼ cup Parmesan cheese

1/3 cup Toasted Pine Nuts

7 garlic cloves

1 cup extra virgin olive oil

Basil, Toasted Pine Nuts, Garlic, Parmesan Cheese and Olive Oil

In a food processor or blender, add the basil leaves, the pine nuts, garlic, Parmesan cheese, salt, freshly ground black pepper, then stream the extra virgin olive oil on top and blend till smooth. If using blender, start by chopping then liquefy. You will get a smooth paste. Once the pesto is complete. Keep in an airtight jar. I find covering the top of the jar with saran wrap first, then putting on the cover of the jar keeps unwanted air out and the pesto remains a vibrant green color.

Vibrant Green Basil Pesto

This recipe yields 1¼ cups. Voilà. What an easy condiment. Adding a tablespoon or two of pesto to soups, sauces, seafood, poultry or pasta dishes can make such a difference. This is such a versatile little concoction. It makes sauces nice and creamy as well. Add to steamed or grilled vegetables and you have a wonderful and interesting twist too. I sometimes mix it in some soft butter to make a wonderful compound butter.

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Compound Butter (Flavored Butters) - Zesty Rosemary, Garlic and Lemon Compound Butter and Basil, Oregano, Thyme and Garlic Compound Butter

Compound butters, or flavored butters are such an easy compliment to grilled meats, poultry, seafood, breads, pastas and so much more. I love doing a few different flavors all at once and they can be frozen and used whenever you need them.

Photography by Heaven On Hearth

Zesty Rosemary, Garlic and Lemon Compound Butter

4 ounces salted butter

2 teaspoons chopped rosemary

1 teaspoon lemon zest

1 teaspoon minced garlic

Butter at Room Temperature with Chopped Rosemary, Lemon Zest and Garlic

Butter Blended with Spices

Make sure you have the butter at room temperature before you start. Mince the garlic and zest the lemon and lastly chop the rosemary and mix well into the butter.

Basil, Oregano, Thyme and Garlic Compound Butter

4 ounces salted butter

1 tablespoon chopped basil

1 teaspoon chopped oregano

1 teaspoon chopped thyme

1 teaspoon minced garlic

Basil, Oregano, Thyme and Garlic Compound Butter

Once again, make sure you have the butter at room temperature before you start. Mince garlic and chop the herbs and mix well into the butter.

Butter with Chopped Herbs and Garlic to be Mixed

Herbs and Garlic Beautifully Blended in Butter

Voilà! How easy is that!

I used my butters right away, by just smearing the butters on some French bread and popped it into the oven.

If you are making it in advance, just get a piece of parchment paper or plastic food wrap and place the butter in the form of a log, as thick or as thin as you wish, a 1 to 2 inch thick roll is quite fine. Roll together tightly and place in the fridge or freezer. Once ready, just cut into ¼ to ½ inch slices whenever you need some. You can also put the butter in a nice dish and keep wrapped in the fridge until ready to serve.

Remember, you can create so many flavors of your own.

Just a tip, it’s always good to use the chopped herbs immediately, don’t chop them in advance because they will get dark in color and won't look fresh anymore.

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