A versatile and widely used aromatic herb. Basil is an annual plant that is easy to grow from seed but is very sensitive to cold. The plant grows well in warm climates and is widely used throughout southern Europe, particularly the Mediterranean, and in many parts of Asia. There are numerous species of basil; some have scents reminiscent of pineapple, lemon, cinnamon or cloves; others have beautiful purple leaves. The variety called holy basil (tulsi) is an essential part of an authentic Thai curry. In Mediterranean regions, basil and tomato is a classic combination. Pesto, made from basil leaves and pine nuts, with parmesan or pecorino cheese and olive oil (traditionally pounded together in a mortar and pestle – the latter lends pesto its name) is another classic dish.
Pappardelle with slow-cooked beef and mushrooms
Pepper, tomato and basil pasta
Summer vegetable soup with mussels
Country vegetable soup with basil pistou
Pancetta-baked eggs with a minted pea and feta salad
Puff pastry pizza bites
Cherry tomato and mozzarella salad
Panzanella (Tuscan tomato and bread salad)
Chargrilled courgette with basil, mint, chilli and lemon
Orange and almond cake
How to make pesto
Tomato ragù
Basil is widely available in supermarkets; look for bright green leaves with no hint of wilting or black spotting. Dried basil retains little of the aroma and flavour of fresh basil, so is of limited use in the kitchen.
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