1 qt. of salad vinegar (cider, white, or wine)
6 or more sprigs opal basil

Preheat a clean quart mason jar with hot water. Heat vinegar to boiling. Rinse opal basil sprigs under tap water and place them in jar, so that they will be totally submerged by vinegar. Pour vinegar into jar, filling only to 1/2 inch short of the jar top, and seal. Ready to use after several days and will store for years in cool, dark place. Use this instead of plain vinegar or balsamic vinegar in salad dressings or marinades. Adds a great flavor.

(Contributed by CSA member, Chris Coon)

2 c. basil leaves
2 c. tomatoes, chopped
2 garlic cloves, pressed
2 Tbs. toasted pine nuts
1 tsp. salt

Combine all ingredients in a blender or food processor and puree until smooth.

(from What Do You Do With This Stuff?)

3-4 Tbs. finely chopped green chili peppers
2 Tbs. soy sauce
1 tsp. sugar
1 tsp. vinegar
3/4 c. chopped basil leaves
2 Tbs. chopped fresh mint
1/2 tsp. cornstarch
3 Tbs. vegetable oil
2 whole chicken breasts, boned, skinned, cut into 1/4-by-2-inch strips
2 garlic cloves, minced
1 large onion, halved and sliced 1/4 inch thick
hot cooked rice

Mix chilies, soy sauce, sugar, vinegar, basil, mint, and cornstarch. Set aside. Heat 2 tablespoons of the oil in large skillet or wok over high heat. When oil is hot, add chicken and garlic. Cook, stirring constantly, until meat loses its pinkness, about 4 minutes. Remove meat; keep warm. Heat remaining oil in pan. Add onion and cook, stirring about 2 minutes. Add chili mixture; return chicken and its juices to pan. Cook, stirring, until sauce thickens slightly. Serve with rice. Makes 4-6 servings.

(from Recipies From A Kitchen Garden)

3 c. (packed) fresh basil leaves
3/4 c. (packed) freshly chopped parsley leaves
2-4 cloves garlic (depends on your taste preference)
1/2 c. pine nuts or walnuts
1/2 c. olive oil
3/4 c. grated Parmesan cheese

Place all ingredients in the blender or food processor, except the cheese, which is added after the first ingredients are pasty; and then blended again briefly. Serve this on hot pasta, boiled potatoes, green beans, sliced tomatoes, corn-on-the-cob, steak, fish, or mix with yogurt as a dipping sauce. Serves 6.