Basil (with recipes)

This aromatic herb is surely a god’s gift to the kitchen; and divine favor shines brilliantly upon the Mediterranean’s sunny shores, where basil has long grown in great profusion. The name “basil” comes from the Greek word for “king” – so greatly did the Greeks esteem this king of herbs. Herbe royale, the French respectfully call it. In Italy basil serves the goddess Love; a sprig of it worn by a suitor bespeaks his loving intentions. In India, too, the herb flourishes freely and is held in reverence by the Hindus, who plant it to protect both the living and the dead. Basil can also prosper in your own summer garden or flowerpot!

            In fresh or dried form, basil will lend savory flavoring to tomato dishes, soups, ragouts, sauces, sausages, and salads. The pungency of basil, unlike most other herbs, increases with cooking, so handle it with care until you learn to know it well. Basil tea makes a delicious drink, hot or cold; brew it from fresh or dried leaves, a heaping teaspoon per cup, and steep for 15 minutes.

            The leaves of basil are said to be antiseptic; either the fresh leaf or a decoction of the dried leaf is soothing to insect bites and stings.

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TOMATOES STUFFED WITH BASIL AND RICE

4 good-sized firm tomatoes

1cup cooked rice

2 tablespoons chopped fresh basil (or 1 tablespoon dried)

2 tablespoons chopped fresh parsley (or 1 tablespoon dried)

2 cloves garlic, finely chopped

1½ teaspoons olive oil

1 teaspoon salt

·        Preheat the oven to 350 degrees.

·      Cut a lid off the top of each tomato and set aside. Scoop out the inside pulp, taking care not to weaken the walls. Chop the tomato pulp and mix with the other ingredients.

·     Stuff the tomatoes with the mixture, put tomato tops back on as lids, and place in an uncovered baking dish. Bake for 30 minutes. These tomatoes can be served hot, but are particularly delicious cold, and their flavor blossoms after a day or so of refrigeration.

·        Serves four.

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PESTO ALLA GENOVESE

36 leaves fresh basil (or 2 tablespoons dried)

1 garlic clove

1 handful pignoli nuts (or walnuts)

2 tablespoons grated Parmesan cheese

½ teaspoon salt

½ teaspoon freshly ground black pepper

²/₃ cup olive oil

·      Finely chop basil, garlic, and nuts (or pulverize in mortar). Put in a small bowl, stir in Parmesan, salt and pepper, then oil. (Or put all ingredients into a blender, but the sauce will lose some texture).

·        This pesto is a superb sauce for spaghetti (enough for 1 pound). It can also be added to vegetable or bean soups with most appetizing results.

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TOMATO BASIL SOUP

3 tablespoons olive oil

5 cloves garlic, chopped

3 pounds fresh tomatoes, peeled, seeded, and finely chopped or

    3 large cans peeled plum tomatoes, seeded, and finely chopped

1 cup fresh basil leaves, shredded

5 cups chicken or vegetable stock

Salt and pepper

·     Heat olive oil over medium heat in a medium saucepan. Saute garlic. Add tomatoes. Cook for 5 minutes. Add basil, chicken stock, salt, and pepper. Bring to boil. Reduce to a simmer. Cook for 30-40 minutes. Puree this mixture with a hand wand, Cuisinart, or blender. You may choose not to puree it at all, if you prefer. Serve cold or hot.

·        Serves four to six.