Basil is a green or red herb with a unique sweet yet sharp taste, its subtle liquorice flavour is earthy, full, and fresh. The tender silky leaves are often found in Italian, Thai and Vietnamese cuisine. The key ingredient in Italian Pesto; and the finest accompaniment to tomato based pasta dishes. The sweet full flavour also compliments fresh fruits like raspberries, strawberries and plums.
Basil is the king of herbs, possibly the oldest and most popular herb of all, bursting with phyto-nutrients and health benefits. Basil is an insect repellent, rub crushed leaves on the skin to chase away mosquitoes and keep a potted basil plant in the kitchen to keep flies at bay.
Nutrition and health benefits
Basil is a potent anti- oxidant with good anti-inflammatory, anti-bacterial properties. Is also an excellent source of iron. It clears the mind and uplifts the spirit.
How to use Basil
Cooking options are virtually unlimited with fresh basil, always add your fresh Basil at the last minute to preserve the full flavour. Garlic and basil flavours combine beautifully.
Tear the leaves rather than chop them. Basil infuses delicious flavour into vinegar, oils, teas, jams and preserves.
Please keep refrigerated. Keep in the fridge for up to 1 week. Rinse before use.
Ingredients 2 cups fresh basil leaves, packed 1/2 cup freshly grated Parmesan-Reggiano cheese 1/2 cup extra virgin olive oil 1/3 cup pine nuts 3 medium sized garlic cloves Salt and freshly ground black pepper to taste Directions Combine the basil , pine nuts and garlic in a food processor. Slowly drizzle the olive oil into the food processor in a …
Ingredients 6 Vine ripened Italian tomatoes, ¼ inch thick slices 24 slices of Buffalo Mozzarella cheese, ¼ inch thick slices 40- 50 Fresh Green Basil leaves Extra virgin Olive oil, for drizzling Course salt Freshly ground black pepper Directions Layer alternating slices of tomatoes and mozzarella; add a basil leaf between each, on a large, shallow platter. Drizzle the salad …