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Basil, a tender, leafy member of the mint family, is most
abundant in the summertime and available at many produce markets
year-round. Because it's easy to grow both indoors and out,
basil has found its way into many cuisines. You'll appreciate
its warm, mild, licorice-tinged flavor and aroma in both hot
and cold dishes. Fresh basil is often paired with tomatoes
in both hot dishes and cool salads.
Common basil has large, bright green leaves, while globe
basil, a bushier plant, has more, smaller, and spicier leaves.
Other varieties include opal or purple basil, a purple or
purple-and-green variety with a spicier flavor and slightly
tougher leaves.
Pesto, basil's most famous incarnation, traditionally combines
the pureed fresh herb with olive oil, pine nuts, garlic, and
Parmesan cheese. Typically tossed with pasta, pesto is also
a delicious component in many other dishes, particularly cheesy
dishes. It also makes a great alternative sauce on pizza.
Happily, pesto freezes very well, making it one of the best
ways to preserve fresh basil. Get your winter basil fix by
buying lots of basil in the summertime, when it's plentiful
and cheap, then freezing it as pesto for later use.
Select crisp, bright green springs with no spots on the leaves.
Slightly limp basil can be plumped up by standing it in water,
bouquet-style, for about 30 minutes. Loosely wrapped and refrigerated,
this is also a great way to store basil.
While dried basil is worlds apart from fresh, it can be substituted
in cooked dishes and simmered sauces. Never substitute dried
for fresh in an uncooked dish. Dried basil is a popular component
in many spice blends and rubs.
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