Ooh Basil! I’m still going strong with “l’herb royal“ and concocted a whole basil mezze platter. Basil- quinoa bread (wheat free… I used oat flour which is fine for people with wheat sensitivities but not fine for those who are truly gluten intolerant…), Fresh herb charmoula, olive tapenade (both with basil of course) and a [...]

Basil (Ocimum basilicum) is a tender, low-growing culinary herb that is a member of the mint family. Basil is originally native to Iran, India and other tropical regions of Asia and has been cultivated there for more than 5,000 years. Basil has often been called the “King of herbs” or “l’herbe royal” by many cookbook [...]

Servings: 2 cups Ingredients 4 cups of packed basil leaves 2 cups of virgin olive oil Preparation Combine basil and olive oil in a blender. Puree the mixture until smooth. In a saucepan, simmer the olive oil and basil puree over medium heat for 45 seconds. Pour the heated mixture through a fine-mesh strainer into [...]

Ok! So I better get going to make good on my promise to do three recipes for IOTM this month. The strawberries are just now beginning to ease up on their production and the raspberries are moving in full force. We have huge rhubarb busting out of it’s bicycle-tire planter and some pretty succulent basil. [...]