Basil just might be my favorite summer herb. I plant it among the tomatoes where it flourishes. There are lots of kinds of basil, but I like the standard variety - I don't even know its name. I recently made my first batch of basil pesto and put it into small containers into the freezer. It's so delicious stirred into pasta, or into the pan juices of chicken with a little cream added for a wonderful sauce. I also like it spread on a sliced baguette and toasted under the broiler.
Zucchini Vegetable Medley is another place to use basil, combining the summer flavors of zucchini, corn and tomatoes. The photo above is the dish before baking it. It's a great thing to do ahead and then finish up at the last minute.
A Layered Tomato Salad is a great way to use basil. If you use goat or sheep cheese there's a good chance lactose sensitive people will be able to eat it. Several of our friends can't eat cow's milk cheeses, but these others are fine. Tomatoes are best fresh from the garden, but I'll have to wait awhile until ours ripen, meanwhile, the vine-ripened ones from the market taste just fine. I've made this twice in the past 10 days.
Basil. Do you grow it? How do you use it?