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Basil, that aromatic ingredient that gives a pesto sauce its distinctive green hue, is an herb worthy of our undivided attention.

A member of the mint family, basil comes in upwards of a 100 varieties. We are most familiar with sweet basil, the variety traditionally used in Italian cooking. Other more common varieties include lemon and Thai basil as well as the colorful purple and red leafed basils popping-up in salads.

The basil flavor resides in the natural oils in the herbs' wide, flat leaves. As discussed in my earlier post, the ideal method of releasing those flavors is grinding the leaves in a marble mortar with a pestle. Some things never change. However, according to the Cooks' Illustrated test kitchen, bruising the basil leaves, enclosed in a sealed bag, with a meat pounder or rolling pin is a quick, effective alternative.

Basil's flavor is powerful but fleeting. If you do not have fresh basil on hand, the next best option is frozen cubes, available at Trader Joe's and many grocery stores. For those of you with a summer basil plant, you may consider freezing your own. Dried basil, although readily available, lacks in flavor and has a very short shelf life.

Stay tuned for more Pesto chatter... coming next, Olive Oil.