When you cook with lemon basil, people ask what it is because it's reminiscent of basil, but it's kind of unusual. It has a superbright, lemony flavor that mixes nicely with chives and tarragon and dill and frisee in a salad. I chop it up and put it into a lemon beurre blanc. I make a light pesto out of it with almonds or a lemon basil aioli. It's delicious with all kinds of seafood and fish. —Susan Spicer, Bayona and Mondo, New Orleans
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