BASIL. The Hero of the Herb Garden.
In my own culinary journey, it’s the simplest ingredients that often shine brightest. One such humble yet extraordinary hero is basil, a herb with a rich tapestry of cultural heritage and a distinctive flavor profile that’s managed to charm kitchens across the globe.
Tracing its lineage back to India around 4,000 years ago, basil’s story is steeped in history and folklore. From its symbolic presence in religious rites to its medicinal use in ancient societies, basil has never been just a garnish. Its aromatic leaves have brought joy, comfort, and flavor to the homes and hearts of many, transcending continents and cultures.
Today, you’ll find basil flourishing in warmer climates, be it the sun-kissed Mediterranean coasts or the vibrant lands of Southeast Asia. A key ingredient in many cuisines, basil adds a certain ‘je ne sais quoi’ to a dish, morphing the mundane into the memorable.
The basil family, rich in diversity, offers an array of fragrances and flavors. Sweet basil, a cornerstone of Italian cooking, crowns a pizza or folds into a vibrant, green pesto. Thai basil, with its aniseed undertones and striking purple stems, lends a punchy edge to Southeast Asian curries. Lemon basil, holy basil, Greek basil - there’s a basil for every culinary occasion and preference.
When it comes to sourcing basil, aim for organic, locally-grown supplies when possible. Fresh, lively green leaves with no signs of wilting is the gold standard. There’s something delightful about forming a connection with your food, understanding its journey from earth to plate. This, in turn, nourishes not only our bodies, but also our communities and the planet.
In the kitchen, basil invites you to play. Its peppery, slightly sweet notes bring depth to a fresh tomato salad, a comforting bowl of pasta, or a simple avocado toast. Let it shine in a traditional Caprese salad, or get adventurous and use it in a zingy basil, lime and melon sorbet. Basil encourages us to step out of our comfort zones, challenging us to think beyond the confines of familiar recipes.
In the realm of wellness, basil presents a wholesome mix of benefits. Packed with antioxidants, rich in vitamins A and K, it supports eye health, blood clotting and has anti-inflammatory properties. Eating healthily is about nurturing ourselves from the inside out, and basil is a perfect example of how the simplest of ingredients can contribute to this goal.
So, let’s celebrate basil, this modest yet magical herb that reminds us of the beauty in simplicity. Whether you’re stirring it into a comforting stew or garnishing a vibrant salad, remember to take a moment to appreciate its journey from the fields to the heart of your kitchen.
Roasted Carrots with Dill & Pistachio Pesto on a bed of Lemony Yoghurt
I get very excited when I see multi-coloured carrots as they really do add another dimension to this humble vegetable. They transform a dish into a piece of art.
The trick here is to caramalise the carrots so that they release a natural sweetness, which marries nicely with this dill pesto and a lemony yoghurt sauce. If you like some spice, you can always add some harissa or chilli to the bed of yoghurt, however this version is mild and child friendly :)
Ingredients: Makes 2 servings or 4 as a side
5 carrots, multicoloured, peeled & halved lengthways, olive oil for roasting
For the pesto:
30g pistachio nuts
10g fresh dill
1 tsp salt
40ml olive oil
150g plant or plain yoghurt
Method:
Preheat the oven to 180ºC.
Line a baking tray with greaseproof paper and add the carrots. Drizzle with some olive oil and place in the oven for 30 minutes, until soft and looking slightly charred.
Add all the pesto ingredients to a small blender and blitz until smooth.
In a bowl, mix the lemon juice, lemon zest and salt into the yoghurt then spread this on a serving plate.
Place the carrots on top of the bed of yoghurt, then add generous dollops of pesto and top with dill sprigs and a drizzle of olive oil.
Whole Roasted Miso & Tahini Aubergine
Aubergine is one of the most delicious vegetables IF it is cooked properly. The secret here is to cook it for a long time in the oven, so that it almost melts in your mouth and makes it worth the wait when you finally eat it. When you add this yummy sauce and add all the condiments, it makes for a top dish.
Ingredients: Makes 2 servings
2 aubergines
2 tsp salt
4 tbsp olive oil
For the Sauce:
20ml maple syrup
2 tbsp tahini
1 tsp miso paste
To Serve:
100g rice
2 tsp kimchi
a few slices of cucumber
1 spring onion, sliced
handful of fresh coriander leaves
handful of black sesame seeds
sriracha
Method:
Preheat the oven to 180ºC.
Peel the aubergines with a potato peeler, leaving the tip intact.
Cover the surfaces of each aubergine with salt, rubbing it in gently. Set aside for 30 minutes.
Then coat both aubergines with the olive oil and place on a baking tray lined with greaseproof paper. Put into the oven for 1 hour.
Meanwhile mix the sauce ingredients together in a bowl and set aside. Boil the rice as per packet instructions.
After the aubergine has been cooking for 1 hour, remove from the oven and slit horizontally across the top of each one to open slightly. Pour the sauce into the opened aubergines and spread across the opened area. Then spray or lightly drizzle with olive oil and put back in the oven for a further 10 minutes.
Serve up on a bed of boiled rice, alongside some kimchi, cucumber slices and top with sesame seeds, coriander, spring onions and a drizzle of sriracha hot sauce.