Basil lends an aromatic flavor to any recipe, and it complements tomato-based dishes especially well. It is also a key ingredient in pesto, giving the sauce both its color and flavor. Fresh basil leaves have a stronger aroma and flavor than dried basil. Crushing a fresh basil leaf releases its scent and flavor. To preserve the most flavor, store whole leaves in the refrigerator and crush them as you need them when cooking.
Step 1
Rinse the basil leaves briefly under cool, running water. Pat them dry with a paper towel.
Step 2
Stack three or four basil leaves on top of each other and roll them into a cylinder. Slice the cylinder lengthwise down the center, then cut it cross-wise into a medium mince.
Step 3
Spread the minced basil out on a cutting board and cover it with a sheet of plastic wrap.
Step 4
Roll over the basil with a rolling pin, exerting medium pressure so the basil is crushed but not pulverized. Use the crushed basil immediately.
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- Crush basil lightly if you use a mortar and pestle instead of a rolling pin. Over-crushing pulverizes the leaves and makes them into a paste instead of just releasing the aroma and flavor.
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