Cooking With Basil

Thai (left) and Mediterranean basil Use fresh basil instead of plain parsley as a garnish for vegetable, chicken or egg dishes. This pesto dish is easy to make.

• Mediterranean and Thai are the two types of basil that are commonly found at a grocery store. Mediterranean is more common.

• Dried basil will stay good for up to three months.

• Store fresh basil for later use by salting the leaves and placing them into a jar with a lid or sealable plastic container that is filled with either olive oil or vinegar.

• Basil leaves will retain their color longer if the stems are trimmed short and the leaves are rinsed and dried. Place the leaves between two paper towels, put them in a large plastic bag and refrigerate. Leave a little air in the bag.

• Finely chopped basil mixed with mayonnaise makes a tasty sauce for fish. Combine 1/2 cup mayonnaise with 1/4 cup chopped basil. Let it sit for half an hour in the refrigerator to allow the flavors to meld.

• Basil will add more flavor to a recipe if the leaves are bruised before being added to a dish. To do this, place the basil in a plastic bag and use a rolling pin or meat tenderizer to release some of the flavorful oils.

• One of the best uses for fresh basil is in pesto sauce. Use the recipe below to whip up a batch.

Pesto

Ingredients:

2 cups fresh basil leaves
3 large garlic cloves
1/4 cup pine nuts
1/4 cup olive oil
1/2 cup grated Parmesan cheese
1/8 tsp. salt
1/8 tsp. pepper

Preparation:

Add basil, garlic and pine nuts to a blender or food processor. Blend well and slowly pour in olive oil. Add Parmesan, salt and pepper and pulse to mix well.

Serve on cooked pasta, crackers or in soups and other sauces. Pesto freezes well and can also be used as a marinade for fish or chicken.