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Also known as: sweet basil, genovese basil
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A delicious and wholesome pizza made from scratch with a whole wheat crust, a fresh tomato-basil sauce, and a colorful mix of vegetable toppings. This low-sodium version is packed with flavor from herbs, not salt, making it a healthier choice for pizza night.
A creamy, savory bake featuring low-sodium ricotta infused with fresh parsley, basil, and chives. This light yet satisfying dish is designed to be kidney-friendly, perfect as an appetizer, and pairs wonderfully with low-sodium crackers or bread.
A celebration of summer's best produce. Juicy, vibrant heirloom tomatoes are sliced and paired with fresh basil, then drizzled with a simple, bright lemon and olive oil vinaigrette. A touch of balsamic adds depth to this incredibly fresh and light salad.
A vibrant and wholesome pasta dish tossed with a medley of fresh vegetables and a homemade tomato-basil sauce. This simple, satisfying meal is perfect for a healthy weeknight dinner and comes together in about 30 minutes.
A refreshing and classic salad featuring juicy, ripe tomatoes tossed in a simple red wine vinaigrette with fresh basil and thinly sliced red onion. The perfect light side dish for any summer meal.
Fresh basil typically lasts 4 to 7 days if stored at room temperature in water, or 2 to 3 days if refrigerated.
Yes, the best way is to blanch the leaves briefly, then freeze them in a single layer or blend them with a little oil and freeze in ice cube trays.
Look for vibrant green leaves without any black spots, wilting, or yellowing. The stems should be firm and the aroma should be strong.
Dried basil can be used (use 1 tsp dried for every 1 tbsp fresh), or fresh oregano or spinach can be used depending on the dish.
Basil contains enzymes that react with oxygen when the cell walls are broken; using a very sharp knife or tearing by hand reduces this oxidation.
Yes, basil is exceptionally high in Vitamin K, providing over 300% of the daily value in a 100g serving.
Sweet basil and Genovese basil are most common in Western cooking, while Thai basil and Holy basil (Tulsi) are common in Asian cuisines.
Yes, rinse it under cold water just before use and pat it very dry with a paper towel to prevent it from becoming slimy.
basil is a versatile ingredient found in cuisines around the world. With 23 calories per 100g and 2.5 grams of protein, it's a nutritious addition to many dishes.
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