Basil, from the Greek basileus, which means “King”, is a wonderful aromatic herb that adds flavour to many foods.
The most common use of basil is for tomato sauce and pesto. I like to sprinkle dried basil over salads and sliced tomatoes, for which it has a particular affinity. Basil also pairs up alluringly with onions and garlic.
Since I use so much basil, when I saw a giant 26 ounce container of dried sweet basil selling for just a couple of dollars, I bought it. A friend calls it “a lifetime supply”, but I doubt it.
This wonderful king of herbs is widely used for Thai dishes as well as Italian cuisine. Soups, stews, compound butters, flavoured oils and of course Pizza, Focaccia and Bruschetta are all enhanced by basil.
I’m happily using dried basil every chance I get but if you don’t make use of it often, here are a couple of applications you might be interested in knowing about.
Simple Lemon Butter Sauce
This goes well on broiled fish fillets or blanched broccoli spears.
3 tablespoons of butter, melted
1 teaspoon of lemon or lime juice
1 teaspoon of dried basil
Parmesan Basil Butter Sauce
This easy sauce is fabulous for corn on the cob.
3 tablespoons of butter, melted
1 tablespoon of grated Parmesan or Romano cheese
1 teaspoon dried basil
For either sauce, combine all and heat in microwave or stovetop.
