Sweet Basil

One of the greatest herbs on earth has to be Basil! Enjoyed by many, basil is rich in flavor and aromatics. Hints of spice, pepper, mint and clove, basil pleases the palate of many. Basil is a member of the mint family and consists of over 40 varieties..  Sweet Basil is the most commonly known and used..  It's foliage is easily bruised; just brushing against it will release its wonderful spicy fragrance. Some of the most common fragrances and flavors include: cinnamon, lemon and anise.

Basil has many attributes and is widely used around the world. It has increased in popularity over the last decade.  Basil has many medicinal, as well as culinary uses. It is recommended for the treatment of digestive discomforts including stomach cramps, vomiting, flatulence and constipation.  It also has the ability to act as a sedative, thus bringing relieve to those who suffer with headaches and anxiety.

Basil is easily grown.  It thrives best when planted in a sunny, well drained spot.  Make sure the soil is rich and moist.  To increase these conditions, mulch around your basil plants.  Don't be afraid to prune your plants, by pinching off the flowers as soon as they begin to emerge.  Basil will need to be pruned every 2-3 weeks.

The ideal time to harvest basil is early in the morning after the dew has evaporated and before the day becomes warm. Cut the plant back to about 1/4 inch above a node. Leave enough foliage on the plant so it can continue growing healthy.

To preserve basil, it can be dried, frozen, added to olive oil or vinegar or make into pesto.  To freeze basil, place leaves in an ice cube tray, fill with water and place in freezer. Basil that has been frozen will be nearest to the fresh taste when added to cooked foods. Basil preserved in vinegar captures their flavor for the months when fresh herbs are unavailable.

Try some of these Pesto recipes this summer.

Pesto
Ingredients:
1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Directions


Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Recipe courtesy of the Barefoot Contessa, Foodnetwork
Spicy Pesto

1 cup chopped walnuts
2 cloves garlic, coarsely chopped
1 (2-inch long) red or green jalapeno pepper, stemmed and coarsely chopped * see Cook's Note
2 cups grated (4 ounces) Asiago cheese
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 ounces baby spinach
3 ounces arugula
1/4 cup extra-virgin olive oil

Directions:
In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.


*Cook's Note: For a milder pesto, remove the seeds from the jalapeno pepper.

Recipe courtesty of Giada De Laurentiis