Basil is enriched with potassium and is high in energy.

Fresh basil can be used in a variety of meals.
It can be used as a garnish, chopped up finely into a dip, used with pasta dishes, in salads or in soups and with steamed vegetables, use fresh basil in salads, for most Italian cooking, for the very best pesto (see recipe below) and for adding to stews and casseroles.
It’s extremely versatile.

How to store Basil:

Basil should be wrapped in dry paper towel as moisture will turn the leaves black and limp. Store in a sealed plastic bag in the fridge.


Pesto sauce is generally served with pasta, such as gnocchi, or added to minestrone soup, and can be frozen for up to a month, but will store well in the refrigerator if the surface is covered with a layer of olive oil.
Try using it as a brushetta topping, next time you run out of tomatoes.

1 large bunch of basil
4 cloves of peeled garlic
1/2 cup pine nuts
1/2 cup grated parmesan cheese
1/4 cup olive oil

Wash the basil and peel off the leaves.
Place the above ingredients into a blender to form a creamy paste.
Add a small amount of olive oil at first, adding a little more after if necessary to make a paste.