Herbs – Basil

Herb gardens are going crazy all over town and we want you to make use of that bounty in every meal. Here we present a series of recipes and ideas for putting all those delicious plants to good use.

Parsley and chives are utilitarian, we use them in everything from potato salad to potato pancakes to potato soup. An herb like basil though, it’s special. We can’t just toss basil into everything, we want to be sure it is used where it’s unique flavours will really pop.

In a pinenut-ty pesto with al dente pasta, a frittata with sundried tomatoes, over fresh strawberries with balsamic, and the absolute classic – a Caprese salad.

Buffalo mozzarella, basil and tomato, these three simple ingredients combine to make the most ethereal salad in the world. Usually eaten in late summer when tomatoes are perfectly sun-ripened, the Caprese needs only a dash of fruity olive oil, a splash of balsamic, a crack of black pepper and a sprinkle of kosher salt. The basil leaves torn or left whole, scattered like purple and green confetti over the plate.

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