The leaves, flowers, and stems of African-Blue Basil are all edible, and have an earthy, clove-like flavor. I use it to enhance and garnish soups, salads, and roasted veggies, and I like to float the blossoms in tea or lemonade. I've also become especially fond of this basil's strong flavor in pesto. I recently promised to share my recipe for African-Blue Basil & Lavender Pesto... so here it is. Enjoy!
makes approximately 1 cup
1/4 cup extra virgin olive oil
1/3 cup water
1/2 cup raw, unsalted almonds
2 cloves garlic, chopped coarsely
2 cups fresh basil leaves & flowers, chopped coarsely and packed lightly
1-2 teaspoons dried lavender blossoms
Salt to taste
3/4 cup finely-grated parmesan cheese
Blend all ingredients, except cheese, together in food processor. Add oil or water to reach desired consistency. Stir in cheese.