Aromatic fresh basil motivates dinner many a night all year long—shredded over pasta, pureed into vegetable soups, torn on a steak sandwich, chopped in fish salad, and raw in tomato salads. I never get enough. We grow so much basil in the garden that I can use it like lettuce. Never mind the containers of pesto stocked in the freezer.
When the weather turns too cool for container basil, I seek out basil varieties at produce stores and Asian markets. Sweet Genovese basil pairs perfectly with Italian and Mediterranean dishes. Purple basils are great as a garnish and in salads.
