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Basil

This herb is a family favorite that always completes a perfect spaghetti sauce.  Just the scent of it sends me back to holidays past and the memory of my grandma harvesting large bowls of this fragrant herb!

Basil, or Sweet Basil is a common name for the culinary herb Ocimum basilicum of the family Lamiaceae (mints), sometimes known as Saint Joseph's Wort in some English-speaking countries.

I prefer the Genovese to other varietals and purchase my plants in late spring to avoid any lingering frost.  These plants love the heat and thrive most in humid conditions but need to be watered every day.   Pinch off the leaves as needed and start with the larger leaves as this reserves energy to grow the smaller ones.  Keep your plant low to the ground, height wise, and pinch off any developing buds.  You want to remove the buds as energy again is lost to produce the bud rather than increase leaf size.

This herb can be used to season sauces, soups and stews.  When cooking, add the basil in the last stage of cooking otherwise the essential oils breakdown and become flavorless.

Uses:

·         Basil is a wonderful addition to salad, sprinkle in a handful just before adding the dressing. 

·         Try basil on a burger with fresh lettuce, delicious!

·         Great on fresh sliced tomatoes and buffalo mozzarella with a drizzle of balsamic vinegar!

I also like to toss chopped basil, butter, olive oil, garlic, salt and pepper into freshly cooked pasta.  I top it all off with some Parmigiano Reggiano cheese.

This is my favorite Pesto recipe and can be used on pasta, chicken, beef and pork.

Pesto

1 cup extra-virgin olive oil

1 large bunch of basil, leaves only, washed and dried
3 medium cloves of garlic
¼ cup  raw pine nuts
3/4 cup Parmigiano Reggiano   

Place basil, garlic, cheese and pine nuts into food processor and pulse for a few minutes.  Slowly stream in the olive oil.  This can be stored in the fridge and lasts for months. 

If freezing for a later date, leave out the cheese and add after thawing.

Another school of thought is to chop all the ingredients by hand into small rough sized pieces and then add the olive oil.  Let time be your deciding factor.