My long-time friend, Penny, an award winning writer, advised me to keep these entries short. So, in respect of her wisdom, this one will be short and sweet.
Fresh basil, chopped fine, floating in extra virgin olive oil, wine vinegar, and minced garlic, covering bright red vine ripened tomatoes and small mozzarella balls. What could be finer ?
Fresh picked basil, pureed into a pesto along with with garlic, extra virgin olive oil, fresh parsley - maybe oregano or cilantro. Best, when mixed into a fancy shaped cold pasta, tossed with Italian black olives, fresh cut cukes or zucchini, peppers, tomatoes, and maybe some grated cheese or hard salami added into it.
Basil's aroma does an olfactory tango with the immediate air, when freshly picked or when a kitten plays with its branches as it waves in the wind from its pot on the porch.
I love you, sweet basil.
What is your herb of choice? Why is that?
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