Recipe: Basil

Kissing cousin of mint, basil is among the most aromatic of herbs, with a long tradition as a seasoning in the kitchen as well as a curative in the apothecary. Often called king of the herbs—the very name "basil" is derived from the Greek for sovereign—basil is rich in nutrients, too. For starters, there's an array of flavanol antioxidants and volatile oils, such as eugenol, with antibacterial and anti-inflammatory effects. Then there are the traditional nutrients, making basil a very good source of beta-carotene, B vitamins including folate, and minerals such as heart-protective magnesium, iron, and calcium. With its rich flavor and cache of goodies, there's no need to consign basil to a supporting role; it can carry the show in any of an array of thick fresh sauces known as pesto. The simplest pesto mashes basil leaves with pignoli or other nuts, olive oil, and parmesan cheese, for a tasty pasta topper. But variations are almost endless, including the addition of other greens. Basil's volatile oils are destroyed by heat, so it is always best to use basil fresh and minimize contact with heat. Add pesto to any hot food just before serving and toss quickly.

Zesty Pesto

• Servings: Four

• TOTAL TIME: 15 minutes

Pesto is intensely flavorful yet easy to make in a blender or food processor. Homemade pesto not only zaps you with garden freshness but is far less salty than commercial varieties.

Ingredients

2 cups packed fresh basil leaves, washed of grit and towel-dried

½ cup packed Italian (flat) parsley leaves, washed and dried

⅔ cup olive oil

1 cup walnuts

1-2 cloves garlic, peeled

1 cup grated Parmesan or Romano cheese

Directions

• Pack basil and parsley leaves into bowl of blender or food processor.

• Add nuts and garlic to bowl.

• Turn on machine and slowly pour oil into the bowl.

• Process until all oil is used and ingredients are emulsified into a paste.

• Only if you plan to use all the pesto immediately, add the cheese to the bowl and process for a half minute.

• When using pesto with hot foods, such as fresh-cooked pasta, potatoes, or soups, add it just before serving.

• Refrigerate leftover pesto in an airtight jar or other container covered with a thin layer of olive oil to keep it from oxidizing and turning brown.