Menu: Basil, sometimes mistaken for our Indian tulsi, is a close relative of tulsi. Basil leaves are larger, thicker and more fragrant than tulsi. Basil is a chef’s delight. In fact it marries very well with spinach, tomato and cream cheese. It is pasta friendly too. So here are some recipes that you should give a try – start with a Basil Almond Soup, next a Pesto Toast and finally Chilli Basil Chicken.

Shopping list

300 grams basil leaves

200 grams almonds

1 bottle white pepper powder

1 packet fresh cream

1 packet boneless chicken breast

1 packet green curry paste

1 bottle dark soy sauce

50 grams pinenuts

1 bottle Parmesan cheese

1 small bottle olive oil

50 grams edible camphor

1 packet white bread slices

1 packet mozzarella cheese

For faster preparation

Blanch almonds, peel and make a paste. Cut chicken into thin shreds and slice onions. Diagonally slice green chillies. Mix chicken with fish sauce, dark soy sauce and green curry paste and let it stand for 5 minutes. Preheat oven at 180°C. Make pesto by grinding together Parmesan cheese and pinenuts to coarse powder. Add garlic cloves and continue to grind for a few seconds. Add basil leaves, olive oil, salt and peppercorns and grind into a coarse paste. Cut bread slices into roundels with a round cookie cutter and arrange them on a baking tray. Toast them lightly in the preheated oven. 

How to go about

Heat butter, add ginger-garlic paste and sauté till fragrant. Add almond paste and sauté for half a minute. Add white pepper powder, salt and 5 cups water and cook till mixture reduces to half. Add cream and basil leaves and serve hot with bread sticks. Sauté the onions till soft and add green chillies crushed garlic. Add chicken, salt, sugar and basil leaves and cook till chicken is tender. Apply the pesto sauce on the bread roundels and sprinkle mozzarella cheese. Bake in preheated oven till cheese melts. Serve hot. 

Recommended recipe - Chilli Basil Chicken