A short story of the history of the herb, how to grow and best ways to cook, BASIL.
My first discovery was in India, where not only was I used for culinary creativities but also used by the Indians when swearing their oaths in court. I then migrated my way westward to the boot shaped country where Italian suitors would signal their love by placing a sprig of basil in their hair! In Romania this similar custom was practiced – where if a boy accepts a sprig of basil from a girl, it means they are engaged to be married.
In Greece, I am known as a magnificent royal and kingly herb! And even a symbol of fertility!
Also quite versatile I am, I stimulate the appetite and helps curb flatulence!
To grow me is easy. I love the summer sun and summer heat. Here is an informing video for you to learn more about me!
To be honest, I love to be served with the lovely red tomato. We are a very handsome and tasty couple!
I also love to be made into pesto. Below is recipe from Simple Recipes.
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts or macadamia nuts ( YUM!)
- 3 medium sized garlic cloves, minced
- Salt and freshly ground black pepper to taste
- Place the your nut of choice into a food processor and chop/pulse.
- Add the basil and pulse. Add the garlic, pulse a few times more.
- Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor as needed. Add the grated cheese and pulse again until blended. Add salt and freshly ground black pepper to taste.
- Add the grated cheese and gently stir it all together.