Basil - Local Grown

A big bunch of fragrant basil, grown locally in Mororo and picked in small batches.

Northern Rivers basil loves the warmth, and the first good bunches are one of the best signs that spring is properly here.

As the days warm up, basil starts to feel right again. It's the herb that turns a simple plate of tomatoes into a spring lunch.

In the kitchen

• Blitzed into pesto with garlic, parmesan and olive oil
• Torn over sliced tomatoes with salt and good olive oil
• Stirred through pasta right at the end
• Scattered over pizza once it comes out of the oven

How to prepare

Pick the leaves just before you need them and tear rather than chop, so they don't bruise and blacken.

Spring recipe: Spring basil pesto

Blitz a big handful of basil with a garlic clove, a handful of toasted macadamias, grated parmesan and a good pour of olive oil. Season with salt and lemon. Toss through pasta with peas and asparagus, or spoon over grilled chicken.

How to store

Basil doesn't like the cold. Trim the stems and keep it in a glass of water on the bench, like flowers, and it will last several days.

Sold by the bunch.