The thing about basil is that once it gets going, you suddenly have way more than you know what to do with. Sure, there's insalata caprese or pasta caprese or anything caprese, but I have to admit I get a little bored. That classic combination is great--just not every day of summer. I've rounded up some recipes featuring basil used in alternative ways, whether it be as an infusion, in a fresh pasta dough, or simply featured in a chilled martini to sip on the porch. Given half a chance, basil can truly shine when it's not with its BFFs tomato and mozzarella....
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I did a double-take when I first saw Sara's photo of basil liquor—my first impression was "mint" when I saw the green liquid, but the neighboring tomatoes gave me the sense that it was something else. Sara describes basilcello as "a very sweet basil liquor that will help take away your indigestion just like the best limoncello." Although anything with alcohol in it tends to give me indigestion, not take it away, I'm curious to find out what this tastes like. Read Sara's recipe to make your own basilcello!...
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