Pasta with Basil and Parmesan

In Mediterranean cooking, and Italian cooking above all, basil is the herb number one. Basil (also known as sweet basil, Genovese basil or St. Joseph’s wort) is an annual aromatic herb widely used in both cooking and folk medicine. It grows wild mostly in the warm countries of Europe, but people cultivate it in gardens all over the world. The Greek word “ozein” behind its botanical name means “to smell”. The leaves and stems are full of aromatic compounds, which give basil its taste and fragrance. That is why basil sauces turn out so good.

In Italian cuisine basil is the most important herb. The famous classic pesto, Pesto alla Genovese, is impossible without it. It is made with green basil grown around Genoa, spices, pine nuts, garlic, olive oil and Pecorino cheese.

Besides green basil, there are many other varieties, for example “opal” basil with purple leaves. The smell is very similar, but the color is a letdown. Or lemon basil, which I bought for the first time last year, and now I always check what I am buying so as not to repeat that mistake. Although basil is considered a spice worthy of kings, too much of it in a dish can overpower and kill every other aroma. Pedanius Dioscorides, the ancient Roman army physician, wrote more than 2,000 years ago that basil may weaken eyesight. Avicenna, on the other hand, recommended basil for medicinal purposes.

Basil tastes slightly bitter, with a sweetish note reminiscent of clove or nutmeg. It goes great with legumes, tomatoes and cabbage. You can also use it to flavor vinegar. Dried basil is used for table seasonings that replace black pepper.

Let’s make Italian cappelletti pasta with a sauce of basil, garlic and Parmesan.

Pasta with basil, garlic and Parmesan. A small amount of green basil leaves can turn ordinary pasta into a masterpiece.