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Karly Cox

Basil comes from the Greek word basileus, meaning king. And certainly, given its importance in some cuisines, it is herb royalty
Eat out
 Try the Insalata Caprese, a traditional salad of mozzarella, tomatoes and basil, at Al Dente, Soho.
 Or dig into a plate of pesto pasta at almost any Italian restaurant - Fat Angelo's does massive portions, perfect for sharing.
 Al Dente: G/F, 16 Staunton Street, Soho, Central, Tel: 2869 5463. Fat Angelo's, all over the city, www.fatangelos.com.
Make it yourself
 Pesto
 Pesto is an easy, and essential, recipe that forms part of many Italian dishes.
 Ingredients
 1 bunch basil
 1/2 handful pine nuts
 1/2 handful grated Parmesan cheese
 olive oil
 1/2-1 clove garlic (optional)
 salt and pepper
 Method
 1 Pound the basil and garlic in a mortar and pestle, or pulse in a food processor. Add the pine nuts and pound or pulse again.
 2 Spoon into a bowl and stir in half the Parmesan. Add enough olive oil to make a smooth paste.
 3 Add salt and pepper to taste. Add more cheese and/or olive oil until you like the consistency.
 4 Serve  with pasta, chicken, fish,  meat, vegetables, salads, in sandwiches  ... the possibilities are endless.
Mediterranean salad
 This mix of the best flavours from the Mediterranean will brighten up these dull February days and make you think it is summer.
 Ingredients
 1 bunch basil leaves, finely sliced
 1/2 packet (or about 200g) parma ham or salami, cut into bite-sized pieces
 1 can chick peas, cannellini beans or butter beans, rinsed and drained
 4 ripe figs and/or 1 ripe avocado, cut into bite-sized pieces
 400g mozzarella, pulled or cut into bite-sized pieces
 black olives (optional)
 Dressing
 5 tbsp olive oil
 3 tbsp balsamic vinegar
 1 clove garlic, crushed
 salt and pepper to taste
 Method
 1 Put the first five ingredients in a bowl and mix gently to combine. Try not to crush or bruise the ingredients.
 2 Put all the dressing ingredients in a small bowl and whisk with a fork to combine. Taste. Add more oil or vinegar if you like. 
 3 Pour the dressing over the salad and mix again. Eat and imagine you're in Tuscany or Provence.



Basil