About

Basil is native to tropical Asia originating in India although in modern times is more commonly associated with Italian cuisine. The word basil comes from the Greek word for “King” and is historically associated with basilicas (royal palaces). Whereas fresh basil is beautifully fragrant and floral with flavours of anise and cloves lending itself to recipes like pesto, dried basil is more suited to long slow cooking in sauces, soups and braises. Dried Basil combines the flavours of allspice and mint.

Uses & Ideas

Quick pizza. Top a pizza base or Lebanese bread with Napolitana sauce, mozzarella, and pepperoni. Add crumbled feta or goat cheese. Drizzle with extra virgin olive oil, sprinkle with dried basil leaves and chilli flakes before baking.

Add to minestrone, broths, or pureed vegetable soups. Serve with oven baked croutons (tossed with olive oil and basil).

Sauté sliced leeks in olive oil with basil and lardons (bacon). Serve with fried eggs, haloumi, or mashed potato. Add to omelettes, scrambled eggs. 

Sprinkle basil over vine ripened tomatoes with sea salt, pepper, and olive oil and semi dry in a low temperature oven. Use them with salads, antipasto, pasta dishes or with grilled meats.

Add basil to a braise of tomato, eggplant, onion, peppers, and garlic, serve with pasta or as a side. 

Add basil to breadcrumbs before crumbing lamb cutlets or schnitzel.