Tidbits: Small Leaved Basil

by Anja

My latest discovery: small leaved basil. Maybe in your part of the world this great variety of basil is old hat - here in Switzerland it was the first time I had seen it at the store. It's so beautiful and really a great alternative to regular basil.

No need to chop, just put the leaves on top of everything you like. Make Insalata Caprese (tomatoes and mozzarella), or quickly sauté some cherry tomatoes in good olive oil, add salt and freshly ground pepper, mix with al dente whole grain fusilli (or any pasta you like), add some shaved parmesan and a handful of small basil leaves and you've got a great, nutrious quick meal!


  1. I've never heard of this either!!!! But no chopping??? Count me in! First timer here...can't wait to poke around some more. I already love what I see! Thanks for the inspiration!

    Lots of yummy love,
    Alex aka Ma What's For Dinner

  2. thanks for sharing this discovery! they are pretty on the plate. i look forward to finding them in markets here some day soon.

  3. Thanks, Alex! We also love your site! Cooking with and for three boys sounds like a lot of work - but also fun!


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