Basil, known as the “king of herbs,” is one of the most popular culinary herbs with vibrant leaves and a sweet anise like smell that can not be mistaken for anything but basil!
At the KCSA you will find two types of genovese basil, green and red genovese both having a sweet mild basil flavor and can be used interchangeably in dishes.
Best used raw or added to finished dishes for maximum flavor.
Basil pairs well with tomatoes, garlic, onion, corn, pear, mint, strawberries and cow’s milk cheeses.
Best eaten fresh but can be stored with stems in water or temporarily in bags in the fridge. Leaves can also be blended with a little bit of water and frozen in ice cube trays for longer term storage.
RECIPES
Basic Basil Pesto
2 cups fresh basil leaves (no stems)
2 tbsp pine nuts or walnuts
2 large cloves garlic
½ cup extra-virgin olive oil
½ cup freshly grated parmesan cheese
Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced. With the machine running slowly dribble in the oil and process until the mixture is smooth. Add the cheese and process very briefly, just long enough to combine. Store in the refrigerator or freeze. (https://cooking.nytimes.com/recipes/2653-basic-pesto)
Simple Summertime Basil Chicken Curry with Coconut Ginger-Lime Rice
Simple Crispy Basil Caramelized Garden Vegetable + Fontina French Bread Pizza
