Basil is a fragrant, leafy herb that has become quite versatile in recipes for pasta, sandwiches, and more. You are likely most familiar with it as being a main ingredient in pesto.
Basil dates back to thousands of years ago in India, and has since been incorporated in many cuisines – from Asia to Europe, and the United States.
More than just a flavorful ingredient, basil is also a good source of vitamin K and beta-carotene, an antioxidant that the body converts to vitamin A. Basil is even used in Ayurvedic medicine, a holistic approach to treating ailments like arthritis and inflammatory diseases. Basil oil (found in extract and fresh basil) may actually even help slow or kill the growth of bacteria, which is as important as ever today considering the recent food-borne illness outbreaks.
Another great thing about basil is that if you don’t have a garden, you can grow basil just as easily in a sunny windowsill. Once you grow it, store basil in the refrigerator. Fresh basil can also be frozen. Then, use fresh basil as a pizza topping or in tomato sauce, mix it with ripe tomatoes, garlic, oil and balsamic for a bruschetta, or add it to pasta sauces.
The Beth Greenhouse Pesto recipe:
Ingredients:
- 1 cup packed fresh basil leaves
- 2 tablespoons raw, hulled sunflower seeds
- 2 tablespoons grated parmesan cheese
- 1 clove garlic, chopped
- Salt and pepper
- ¼ cup olive oil
Directions:
- Add basil, sunflower seeds, parmesan cheese, garlic, salt and pepper to food processor.
- Pulse to combine. While the food processor is running, drizzle in olive oil until sauce is smooth.
*Recipe courtesy of the Beth Greenhouse.