Basil is primarily used as a cooking spice, but it is adaptable and can be combined with a variety of flavors. Tomatoes and mozzarella cheese, olive oil, and even a glass of wine in which a single leaf has been allowed to soak are all classic pairings. The herb goes well with a variety of meats, including chicken and turkey, but not as well with stronger-flavored meats like beef and venison. It can be shredded or coarsely chopped and added to mescaline mix or sprinkled over romaine lettuce in salads. The herb can be used as a spice in thick sauces, tomato sauces, soups, and salad dressings if it has been dried.
One of the most traditional uses for basil leaves in classic Italian and French cuisine is to lay them flat on top of a slice of tomato that has been topped with a slice of buffalo mozzarella cheese and lightly drizzled with olive oil. No matter what proportions are used, the combination of tomatoes, olive oil, and fresh cheeses with the herb is a popular one. When the leaves are still fresh, they go well with crusty bread, fresh garlic, shaved Parmesan cheese, and aged balsamic vinegar.
Basil is a versatile ingredient that can be used in a variety of sauces. Pesto, which is made by blending olive oil, basil, garlic, and Parmesan cheese until a thick, brilliant green paste is formed, brings out the flavor of the herb particularly well. The leaves, when coarsely chopped, add a nice touch to tomato sauces, especially when added right before serving. When thick gravies, such as those made from chicken, pork, or turkey drippings, are combined with finely diced fresh basil, they can have a fresh, slightly sweet flavor.
Basil goes well with chicken, turkey, and veal. Basil and sage leaves are pinned to the front of a thin slice of veal and fried until the herbs have crisped and developed flavor in one classic Italian dish. When the herb is used to season the bird’s surface and marinades, placed under the skin, or stuffed inside a boneless cutlet with butter, the sweet flavor is enhanced.
Deep-fried or dried basil leaves are also options. They pair well with hard and aged cheeses, as well as red wine sauces and roasted vegetables, when deep fried. It can be used to make a variety of sauces or to complement the flavor of other dried herbs like parsley, marjoram, sage, thyme, and rosemary when used as a dried herb.