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Basil Basil is one of the most familiar -- and popular -- herbs in this country. Pesto, while technically any paste, has become a household word in the United States and is generally associated with fresh green basil. Basil is used throughout Europe, with Italians rarely eating a tomato without it, whether raw or cooked. Over sixty varieties of basil exist, most of which are grown for use in perfumes. Home gardeners are most familiar with the large-leafed green variety commonly called sweet basil, but can also readily find seeds for purple basil, mini-leaved basils, and bush-type basils that form neatly-rounded miniature bushes. When purchasing basil, look for deep green leaves with pronounced aroma. Do not rinse the basil until you are ready to use it, to avoid turning it dark. If the basil has substantial stems, or even roots, stand it in a glass of water and keep it on the counter, out of the sun, or store it, unwashed, in plastic bags in the refrigerator. When basil is bruised, cut, or put through a food processor, contact with oxygen will darken it. When making pesto, this can be inhibited by the addition of a small amount of lemon juice, or simply pressing a layer of plastic film to the surface of the pesto before storing it in the refrigerator. This darkening is natural, however, and does not affect flavor. Toss fresh basil leaves, of any variety, with salad greens for added interest. Use fresh leaves on sandwiches, layered with tomatoes and cucumbers. When making pizza or foccacia, layer whole leaves among the tomatoes or cut them into chiffonade (long narrow strips). Add 1/2 cup of shredded basil leaves to a pot of tomato sauce in place of 1 Tbs. of dried basil. Never use dried basil to make pesto. Basil recipes Salsa Italiana
Soak the bread cubes in the vinegar and water for 15 minutes. Squeeze the cubes dry and put them in a blender or food processor. Add the olive oil, basil and parsley, garlic, and red pepper. Blend or process for 1 minute, scrape down, and blend for 30 seconds. Season with salt and red pepper flakes, if desired. Serve at room temperature with vegetables or on sliced baguettes, fresh or toasted.
Place all ingredients except olive oil in food processor or blender. With processor running, add olive oil in a steady stream until a smooth paste forms. Serve over hot pasta, use in a cold pasta salad, or use as seasoning in soups and tomato sauces. Store pesto in the refrigerator with a thin layer of olive oil on top or with plastic wrap pressed to the surface of the pesto. Pesto also freezes well. Purple Basil Jelly Purple basil makes a beautiful, wine-colored jelly with a distinctive basil flavor that's delicious on toast, crackers, and goat or cream cheese or as a condiment with meats.
Place the chopped herbs in a bowl and pour the boiling water over the chopped herbs. Cover and let steep for at least 15 minutes. Strain through cheesecloth and measure 2 cups of the infusion into a large kettle. Add vinegar and sugar and cook over high heat, stirring constantly. When sugar dissolves and mixture comes to a boil, stir in pectin. Bring to a full rolling boil and cook, stirring, for exactly one minute. Remove from heat. Skim off foam. Pour into sterile 1/2-pint canning jars and seal lids. Cool and store. Note: Herb jelly can also be made from green basil, marjoram, mint, rosemary, sage, savory, tarragon, or thyme. Purple basil makes beautiful, burgundy-colored herbal vinegar, leaching its pigment as well as its flavor into plain white vinegar. Strain out the limp basil leaves before bottling the final product. Parmesan-Basil Chicken Salad
Preheat oven to 375ºF. Season chicken with salt and pepper and place, skin side up, in a medium baking dish. Roast for 35 minutes or until juices run clear. Cool the chicken, then remove meat from the bones, discarding bones and skin. Cut into 2-1/2" strips and transfer to a large bowl. In a food processor, purée the mayonnaise, basil, garlic and pinenuts. Add to chicken with celery and cheese and toss well. Season to taste with salt and pepper and serve with watercress or arugula.
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