Fresh Basil

You can't beat a handful of fresh basil to liven up your cooking, particularly if your putting your Italian chef's hat on! 

Stir into tomato sauces, pop a few leaves on top of your Saturday night pizza, pound with pine nuts, olive oil, Parmesan and garlic to make fresh pesto, throw over your grilled veggies... 

Is that it? No, of course, not. Don't basilly!

You can also add fresh leaves to sliced mozzarella and ripe, juicy tomatoes to make yourself a colourful summery Caprese salad and pretend your sunning yourself on the Italian riviera. Bellissima!

Or even beat into softened butter to melt over steaks or crushed boiled potatoes.

So much choice, eh!