The season's most versatile herb enlivens dishes from classic (pesto) to contemporary (sorbet?!). Use it with abandon. By: Joanne Weir
Parmigiano-Reggiano cheese and purple basil provide a fresh twist on buttery biscuits. Tender-biscuit tip: Make sure to use chilled butter, and stop cutting the butter into the dough when the mixture has pea-size nuggets.
Works best with: Purple or sweet Italian basil