Basil is usually treated as a two dimensional commodity, which is upsetting for our sensitive friend. It’s the shining star in pesto, the uniting factor in the group of pine nuts and Parmigiano, and trying to make caprese without basil is trying to conduct a chorus without harmony. It’s like John Daker singing “Amore.” It just doesn’t work, does it?
Still, basil is pretty under appreciated for what it really brings to the table. It’s asked to creep behind the veil of the savory, only being offered a supportive role when it was born to lead. If you look at what basil lends to the flavor of any particular dish, it becomes glaringly obvious how underused it is.
Sweets, man. Basil is sweet, and while its herbal sister, mint, has found glory in ice cream, candy and other sugary applications, basil is left wading in a murky red puddle of marinara and despair, seething. Basil gets no respect. But nobody puts basil in the corner. Nobody.
Recently I did a guest post for Stark Bros on Blueberry Basil Meyer Lemonade (Shout out to me!), but thought, why not chocolate? So I put it in this chocolate cake. That’s…actually the whole story. It’s anticlimactic, but what do you want from me?