basiled

From basil +‎ -ed.

basiled (not comparable)

1. (rare) With basil.
   • 1952, Ladies’ Home Journal, volume 69, page 76, column 2:

     Take perfect fried or poached eggs and set each one on a good thick slice of “basiled” tomatoes placed on fitted rounds of buttered toast spread with anchovy paste or little Portuguese sardines.

   • 1985 January 28, Gael Greene, “That’s Italian”, in New York, volume 18, number 4, →ISSN, page 37, column 2:

     Neither tortelloni—overgrown tortellini—in a basiled tomato sauce with cream drizzled over at the last minute nor an aristocracy of sea creatures in nests of thin capellini pasta is especially moving.

   • 1986, Phyllis Shaudys, The Pleasure of Herbs: A Month-by-Month Guide to Growing, Using, and Enjoying Herbs, Storey Communications, →ISBN, page 138:

     Basiled Noodles

   • 1999, New Age: The Journal for Holistic Living, volume 16, number 7, page 62, column 3:

     And with help from Sharon Kebschull Barrett’s Desserts From An Herb Garden (St. Martin’s), gardeners can add natural flavor to after-dinner treats (try the basiled peaches bruschetta with pineapple mint custard sauce).

   • 2002, Northwest Review, volume 40, University of Oregon, page 16:

     Minted meat balls, basiled goat cheese, mango and cilantro salsa, sushi.

   • 2012, Shazzie, Detox Your World: Quick and Lasting Results for a Beautiful Mind, Body, and Spirit, Berkeley, Calif.: North Atlantic Books, →ISBN, page 407:

     Basiled Tomatoes

   • 2012, John S. Craig, Mile High Cold and Other Stories, Lulu Books, →ISBN, pages 194–195:

     It didn’t take long before I nodded off at my desk dreaming of eating buttered scampi atop basiled pasta in a breezy Portofino cafe with Doc Holliday.