Because basil is so delicate, it is best served either raw or very lightly cooked (added at the end of the cooking process). It bruises easily, so we recommend tearing the leaves, using them whole, or cutting them into a chiffonade.
Sweet basil is a staple ingredient in many classic Italian dishes, including caprese salad, pesto pasta sauce, and pizza. It can also be used in Southeast Asian food, particularly curries and soups.
Flavors basil matches well with include: cheese, tomatoes, pork, squash, peas, chicken, lamb, seafood, extra virgin olive oil, garlic, pimentos, potatoes, eggplant, eggs, vinegar, liver and veal.
For unusual dessert options, consider using sweet basil (steeped or as a puree) in an ice cream, custard or gastrique sauce.
Herb Recipes