The wonderful world of basil has over 150 species. Opal basil, pictured above, was an American selections winner, because of its distinct savory (clove and ginger) , and the gorgeous color that does not fade. Basil is well known for its antibacterial and digestive properties.
Ron and I love making pesto, and this basil is as suitable as its sweet basil cousin. Recently instead of using pine nuts (the traditional recipe), we opted for pistachios. It was heavenly, and we think we prefer it to pine nuts. It is also being considered as a potential source of red pigments in the food industry.It is also known for its aromatherapy qualities. Cheers! Happy Wednesday, Alexandra
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