Читать книгу Home Chef - Neven Maguire - Страница 14

No other herb brings the flavour of Mediterranean cooking into your kitchen in quite the same way. Its warm, spicy smell and flavour livens up a tomato salad, or it can be pounded with Parmesan, pine nuts and olive oil to make pesto (see page 208). If you are using it raw, it is better to shred the leaves by hand as this helps retain the flavour. There are several varieties: sweet, which I cook with; purple for garnishing; Napolina, which has leaves nearly the size of your hand and is best for pesto; and Thai holy basil (basil in name only, as not technically from the same family), which is perfect in oriental dishes.