Basil is culinary herb from the mint family, widely used worldwide. It provides a distinct flavour to the food and its nutrients provide a number of health benefits.
There are many varieties of basil as well the several related spices or hybrid spices called basil.
It plays a very significant role in Mediterranean and particularly in Italian cuisine. The Indonesian, Thai and Vietnamese cuisine also features wide use of this herb.
Its important to understand the right kind of basil and what to use in your cooking.
The Sweet Basil is the most common and the most widely used variety of Basil and is used in pesto’s, salads, pizzas and marinades.
Thai sweet Basil has a spicy, licorice flavour and maintains it flavour at higher cooking temperatures as compared to other types of basis and often features in sesame noodles and Thai curries.
Genovese Basil is the classical Italian Basil with a stronger aroma and stronger a flavour than the regular sweet Basil.
Purple Basil - The striking dark burgundy coloured Basil is milder in sweetness with a strong clove like taste and is often steeped in oil or vinegar to be used for adding the beautiful colour to the dishes.
Lemon Basil - As the name suggest the leaves of this variety releases a lemony flavour when it leaves are crushed and of late has become very popular and is commonly being used in fish, marinades, desserts and teas.
Lettuce Basil - The Italian Basil with a mild flavour with large floppy wrinkled leaves works well with salads and lettuce wraps.
Green Ruffles - The mild and delicately flavoured curled leaves makes this a great Basil to be used in salads and Pasta dishes.
Cinnamon Basil - Has reddish stem and pink flowers. This spicy fragrant variety has milder flavour and pairs well with fruits and contributes a slight sharp cinnamon like flavour. Widely used in Asian cuisine.
African Blue Basil is the one with beautiful flowers and with a strong scent of peppers, cloves, mint,and camphor and is often used in vegetables, rice and meat dishes.
Greek Basil - One of the smallest and compact leaf can make an excellent garnish for salads or spice up the soups or the meat dishes.
The Holy Basil or also known as Tulsi is a sacred plant in Hindu religion. It has a slightlybitter and is valued for its medicinal values and plays a therapeutic role in Ayurveda and other forms of medicine and has a very restricted culinary use.
This week we try out a few Basil recipes.
Basil Pesto
Ingredients : Fresh Sweet or Genovese Basil Leaves 2cups packed (without stems), Garlic Cloves Peeled 2-3 cloves - large Size, Pine Nuts/Cashew nuts/Walnuts 1/2cups, Cheese Parmesan 1/4 th cup - grated, Salt 1/2tsp, White pepper powder 1/2tsp, Olive oil 1/4th cup - Extra Virgin and finally For Finishing Olive Oil 1/4th Cup - Extra virgin.
Put all the ingredients into a blender.
Blend on medium Speed for 3 to 5 minutes.
Scrape the sides and blend on another 3 to 5 minutes until the mixtures starts to come together and smooth paste is formed.
To finish add the remaining olive oil blend well.
Take out the pesto in an airtight glass jar and use as required. Can be stored in the refrigerator for 2 weeks.
Trio Pepper Bruschetta
Bread
French Baguette 6 slices - Sliced 1/2inch thick, Olive oil 1tbsp, Lettuce leaf 4 leaves - trimmed and cut into 6 pcs to size of bread - slice.
Topping
Red Bell peppers 1tbsp -Cut into 1/2inch dice, Green Bell peppers 1tbsp - Cut into 1/2inch dice, Yellow Bell peppers 1tbsp - Cut into 1/2inch dice, Tomatoes 1tbsp - blanched and cut into 1/2inch dice, Broccoli florets 1tbsp - blanched and cut into tiny florets, Olives green 1tbsp - Pitted and sliced, Black olives 1tbsp - Pitted and sliced, Sea salt 1/2tsp. Black pepper freshly ground 1/2tsp, Extra virgin Olive oil 2 tbsp.
Garnishing
Basil Pesto 2tbsp, Parmesan Shavings 2tbsp, Chopped Parsley 1tsp, Baby Basil Leaves 6 nos.
Bread
Brush bread with olive oil and toast lightly or lightly grill on both sides.
Layer each slices of bread with a lettuce leaf.
Topping
In a deep mixing bowl mix all the ingredients mentioned under topping and mix well.
Top each slices of prepared bread with a tablespoon and half of the prepared topping
Garnishing
Drizzle each slice of Bruschetta with a tea spoon of Basil Pesto.
Sprinkle with chopped parsley.
Garnish with Parmesan Shaving and Basil leaf and serve immediately.
#OnePotRecipes - Pasta with Basil Pesto
Pasta
Pasta Penne 75gms 1cup, Olive oil 15gms 1Tbsp, Garlic chopped 7.5gms 1.5Tsp, Chopped Onion fresh 15gms 1 Tbsp, Fresh Basil Chopped 05gms 1Tsp, Salt 4gms ¾ Tsp, Water 150ml 1cup, Oregano 05gms 1Tsp, Olives 05gms 1/2Tbsp - Pitted andSliced
Finishing
Basil Pesto 30gms. 2Tbsp, Cream 30ml 2Tbsp,
For topping
Cheese 50gms. 2 cubes, Olives sliced 1 Tbsp, Chopped Parsley 05gms 1 tsp.
For Pressure Cooker Cooking
Pasta
Put all the ingredients mentioned under the heading pasta in the pressure cooker
and seal with the lid.
Cook on the medium heat till one whistle is released.
Turn down the heat to minimum and let it simmer for 2 minutes.
Turn off the heat.
Let it stand for 5 minutes till the pressure in the cooker has subsided.
Finishing
Add Basil Pesto and cream into the prepared pasta and dish out the pasta.
Topping
Top with grated cheese, sliced olives and chopped Parsley and serve hot.
For Microwave Cooking
Pasta
Put all the ingredients mentioned under the category of pasta into a microwave bowl.
Cover with a lid.
Microwave for 5 minutes. Mix well
Microwave for another 5 minutes. Mix again.
Microwave for 5 minutes.
Finishing
Add cream and Basil Pesto into the prepared pasta.
Topping
Dish out the pasta topped with grated cheese,olives and chopped parsley and serve hot.
Cooking Tip of the Week.
Chop about half a cup of fresh basil add to about a litre of olive oil. Keep aside for about a week till the oil gets all the flavours and colour of the basil. Use the basil oil with slight greenish tinge on top of your salads or pasta.