In Italian cuisine, basil is frequently combined with tomatoes, e. g. together with pickled olives, capers andgarlic for tasty tomato sauces. Salads made only from tomatoes, extra vergine olive oil, red wine vinegar (see dill about herbal vinegars) and basil are simple but delicious. Basil is, though, less used for meat dishes; Italian cooks prefer oregano for this purpose. Oregano has also succeeded in eclipsing basil as a spice for pizza, although the famous pizza Margherita, which needs basil for reasons of flavour, appearance and patriotism.
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- 2 cups fresh basil
- ½ cup raw almonds
- ¼ cup olive oil
- 2 cloves garlic
- Put all ingredients in blender, except oil.
- Turn blender on and slowly add oil until desired consistency.
- Use right away or freeze for up to 9 months.