My sweet basil plant (the one used for making pesto) has flowered! Basil adds a lovely aroma to food: i use it to make compound butters, as garnishings for roasts, in vinaigrettes etc. I am also contemplating making my own basil-infused flavoured olive oil, now all I have to figure out is whether one should dry out the basil leaves first before stuffing them into the oil.
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