Using the Bounty of Basil in Beautiful Ways
People have cultivated basil for thousands of years, using it in multiple cuisines and appreciating its marvelous flavors, fragrant aromas, and desirable textures—as well as its visual appeal. Here, Chef Jamie Simpson presents three creative uses of the beloved basil on the plate and in the glass.
At the Bar: Melon, Basil, Lime, Honey Mezcal
The name of this drink reveals its ingredients, ones that make an excellent pairing that play into one another very well. Shaken in a small coupe and topped with an eye-catching garnish, this is an excellent addition to your bar offerings.
This refreshing concoction is a celebration of contrasts, blending the natural sweetness of ripe melon with the herbaceous notes of basil, all harmonized by the golden richness of honey. The Mezcal salt adds a subtle smokiness, creating a unique and sophisticated palate experience.
Country Club Dining: Bread and Basil Pesto
A delicious unblended basil pesto, containing pine nut, parmesan, olive oil, garlic, lemon, and micro basil. Spread this luscious pesto generously on fresh, warm bread, and savor the harmonious marriage of textures and tastes.
We hope you enjoyed this installment of plating food techniques!
