Herbs b  

For more herbs please visit Herbs A & C

BASIL

Basil is one of the most important and popular herbs of the culinary all over the world.

There are many types of basil that vary in colors, size and flavour.

It has a very strong and pungent flavour that is used extensively in Italian cooking and pairs wonderfully with tomatoes and tomato base sauces.

Fish, stews, poultry, vegetables, salads (if fresh torn basil leaves added in tomatoes or green salads, freshly ground pepper and drizzled with virgin olive oil and fresh baked Greek crusty bread.

Basil can also be made into an Italian "Pesto sauce" which are a puree of the herb, Parmesan cheese, pine nuts extra virgin olive oil and a touch of garlic, pounded in wooden mortar. Cover with olive oil and refrigerate.

PESTO PASTE  

30-40 fresh basil leaves, or more.

4 garlic cloves crushed

4 tablespoons pine nuts

4 tablespoons extra-virgin olive oil

4 tablespoons grated good Parmesan cheese

Sea salt

Combine the basil, garlic, and pine nuts in a food processor and reduce to a puree. With the machine running, gradually add the oil, pouring in a steady stream. 

When the mixture is well emulsified, add the cheese and process briefly.

Scrape out into a howl, taste and adjust seasoning if necessary. 

Last one month refrigerated, sealed and covered with tablespoon olive oil.

Sage

Sage is a native of Northern Mediterranean coast.

Greeks Romans and Arabs have cultivated sage for healing and medical qualities.

Sage works well with many types of foods and in many dishes, as poultry, fatty meats, for stuffing, tomato-based sauces, sausages, pickles, soups and salads.