Basil Pesto

Recipe From: ??
I don't really know how to use this, but I have an enormous basil plant growing in the garden. I have it all in the freezer until I can find a recipe.

Ingredients:
3 garlic cloves
2 cups fresh basil leaves (stems removed)
3 tbsp pine nuts
salt & pepper
1/2 cup extra virgin olive oil
1/2 cup parmesan cheese

In a food processor mince garlic. Next, add the basil leaves, pine nuts, and salt & pepper. Run processor and slowly drizzle in the olive oil until all ingredients are pureed. Scrape down the side and add the cheese and mix. Cover and refrigerate until ready to use. Keeps for 2-3 days...but also freezes well.

Pasta with Rosemary Shrimp Scampi

Recipe From: Martha Stewart
Easy and good flavors.

Ingredients
Coarse salt and ground pepper
12 ounces spaghetti noodles
1 lb large shrimp (peeled and deveined)
3 tbsp olive oil
2 garlic cloves (minced)
2 tbsp fresh rosemary (coarsely chopped)
1/4 tsp red-pepper flakes
1 tbsp fresh lemon juice

In a large pot of boiling salted water, cook spaghetti until al dente; reserve 1/2 cup pasta water. Add shrimp to a hot skillet with cooling oil. Cook, remove and set aside. In same skillet, heat more oil and add garlic, rosemary, and red-pepper flakes. Cook, stirring, until garlic is golden. Remove from heat; return pasta and shrimp to skillet. Add lemon juice and enough pasta water to create a thin sauce that coats pasta. Season with salt and pepper, and serve.

Rosemary Chicken & Pearl Onions

Recipe From: Netts Nook Blog

I was really excited for this recipe because it allowed me to finally use the onions and rosemary from my garden. If only the tomatoes would grow, I could have used that fresh too. Super yummy flavor.

Ingredients:
2 chicken breasts (cut into thin strips)
10oz pearl onions
2 tbsp olive oil
1 garlic clove (minced)
1 tomato (peeled, seeded, finely chopped)
2 tbsp flour
1 1/2 cup chicken broth
1/2 tsp fresh rosemary (finely chopped)
3/4 tsp salt
1/4 tsp pepper
nutmeg (just a pinch)

Bring a saucepan 3/4 full of water to a boil. Add the pearl onions and let stand (blanch) for 1 minute. Drain and immerse in cold water for 5 minutes to stop the cooking. Drain again and slip off the skins. Using a small, sharp knife trim away the root and stem ends. Set aside. In another saucepan, heat the olive oil over medium heat. Add the tomato and garlic and cook for about 2 minutes. Sprinkle with the flour and whisk for about 1 minute. Add the broth in a stream, continuing to whisk to keep lumps from forming. Reduce the heat to low and whisk in the chopped rosemary, salt, pepper, and nutmeg. Bring to a boil over high heat, stirring constantly until thickened. Reduce the heat to low and add the pearl onions and the chicken. Simmer until the chicken is opaque throughout, about 4 minutes. Serve immediately, garnished with the rosemary sprigs.