Basil

A Note From Julia Johnson

Its sweet, anise fragrance and peppery bite make basil my most reached-for herb in the kitchen. Classic pestos will always be my favorite, but I also love to experiment with the tender leaves — steaming them in milk for a fragrant ice cream, frying them until crisp to top grilled vegetables, or even folding them into a sweet berry galette. The preparations are endless, but one thing is for certain: there is no genre of dish - savory or sweet, rich or delicate - where basil doesn’t belong.

Julia Johnson

@littlethingsbyjulia

Pound Ridge, NY

Tom Collins with Strawberries and BasilGrilled Cheese Caprese SandwichesPesto, Tomato, Mozzarella BagelBasil Pesto Tomato GaletteSun-Dried Tomato, White Bean and Basil DipBasil Zucchini Fritters with Lemon Miso Cashew CreamTomato and Avocado Caprese SaladSpicy Basil Stir FryRaspberry and Basil Infused Moscow MuleGin, Basil and Strawberry SlushyArtichoke Tomato Spaghetti SquashGrilled Corn and Peach TartineSpinach Basil PastaCaprese Mac and CheeseLemonade Strawberry Basil PopsiclesChicken Basil DumplingsWhite Tea MojitoThai Basil Almond PestoGrilled Pizza with Pesto, Mushrooms and Garlic OilEton Mess with Stawberries and BasilRoasted Red Pepper, Tomato and Basil Lentil SoupPasta With Creamy Basil Spinach SauceStrawberry Basil Balsamic PizzaBasil Sun Dried Tomato Chicken PastaCitrus Basil Buttered CodPesto with Fried Egg, Cabbage and GreensCreamy Basil Parmesan ShrimpStrawberry and Basil Streusel BarBasil Apricot GaletteBasil Tomato Soup