Basil is an essential in my day to day cooking, along with oregano, thyme and rosemary. From eating basil raw over tomato’s to adding into my family sugo. I was looking for a little inspiration today, I wanted to write a little blog in between looking after my four children, and it just came to me. Basil, of course, I have such a variation of different varieties at home. I am no professor of herbs by no means and don’t know their real names, however I know the flavours that I like. My mantra is to cook fresh food and I adore using fresh herbs most of the time when the seasons allow. Basil contains vitamins including, iron, calcium, potassium and vitamins A and C. Basil can also help with digestion.

So many varieties of basil all over the world. Thai basil, lemon basil and holy basil.

Basil is a herb that I use in my cooking but we also eat it as a leaf as we do parsley. The herb then takes centre stage instead of being an addition to a meal. Basil loves the sun, it does not like the cold. Just like me then!!

At the moment I have two basil plants one on one of my kitchen window sills, that I use most days. I call this variety common basil, also known as sweet basil, (Ocimum basillicum). They require watering twice a week. Then I have a Greek basil plant, this is fabulous and has such tiny leaves on them. A wonderful bushy plant. The leaves are so pretty and delicate and are ideal to tussle over a tomato and mozzarella salad.

Sweet Basil

Greek basil

Delicate Greek basil

In my greenhouse dad has given me some cuttings of a traditional Italian basil. This is some what different as it has huge leaves. The leaves are quite large and a little crinkly too. The aroma is so fresh and transports me back to my families kitchen in Italy. I believe this variety is called ‘Neapolitanum’.

Neapolitanium
Large leaf basilico

Then my final basil is a beautiful perennial purple basil. I bought this at out local ‘Oundle Food Festival’, a couple of weekends ago. This should last, so I bought two just to be sure. One for my kitchen and one for the garden. I will just need to protect the basil from the frost nearer the winter. I will probably return it in doors.  Due to this basil being a perennial the leaves are a little thicker,  firmer and woodier. They would make a great purple basil pesto.

Purple basil
Perennial…
I like to dry basil too. Pick lots of leaves. Allow to dry on tray and leave to dry for around 6 weeks. Then once dry, crunch them with your hands into small pieces and store in an air tight jar. If you are storing basil in the fridge then keep it in between sheets of damp kitchen roll. This will last for around 5 days.
Pesto is an ideal addition to any pasta dish. Here is how to make it.
Now pesto is a whole other treat. It is so versatile and is great to have fresh in your fridge. It takes no more than 5 minutes to make. Mixed in with pasta, drizzled over tomato and mozzarella salad, over fish and over a sliced baguette with fresh tomato’s and grilled peppers.
What you will need
One sterilised jar or I used 3 small ones
Food processor
50g pitted olives , green
40g Parmesan
50g pine nuts, lightly toasted
A large bunch of basil, I weighed mine it was approx 35g
2 garlic gloves
150ml olive oil, and a little to store
1. Toast off the pine nuts in a dry frying pan. Then set aside to cool.
2. When the pine nuts have cooled, tip all ingredients in to the food processor and blitz.
3. Blitz until smooth, then season to taste.
4. Pour the pesto into your jar or jars and then pour a little oil on top to cover. Seal and store in the fridge. This will keep for 2 weeks in the fridge.
Carmela x
Comments welcome.

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