Basil
Ocimum basilicum
Similar veggies:
Thai basil
A quick introduction
Basil is one of the most popular herbs of Mediterranean cuisine. Its leaves are soft, bright green and oblong, and pointed at the end. Some varieties are purple-leaved. These have a milder flavour.
Storage
In a closed container in the fridge.
Season
Summer through mid-fall
Suggestions for preparation
Basil is perfect just on top of a Caprese salad or a pizza. It can also be added to tomato sauces, but will wilt when cooked. We also like to add it to a zucchini salad with slices of grilled zucchini, lemon zest and roasted hazelnuts.
Basil is probably known best for pesto. You can make it the traditional way with a mortar and pestle, but a blender or food processor works well too. Blend together a bunch of basil with raw garlic and pine nuts (or other nuts if you're on a budget), and then add that to a heap of grated parmesan. Salt generously and add extra-virgin olive oil. If you want to store the pesto in the fridge (for up to a week or two), make sure to cover the top with olive oil to prevent the basil from browning.
Recipes
How to make the perfect soupe au pistou?
How to make a good pesto?
Ottolenghi's grilled zucchini salad with basil and hazelnuts.