Basil flourishes in the hot, dry weather, and so, at the height of summer, we're tossing the bright green, refreshing leaves into everything we can. Though predominantly associated with Mediterranean cuisines, where it's commonly ground into pesto, basil leaves can also be used whole, torn, or diced to add bright flavor to a wide range of drinks and dishes from around the world. From gelato to juleps, Thai fish custard to savory-sweet watermelon salad, pea soup, and more, these seventeen recipes let basil shine.
The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria.