
Nutritional facts:
Opal basil has a compound of vitamins and minerals that make it a powerhouse of anti-inflammatory properties. Unique to the Opal basil variety is the addition of anthocyanins.
Flavour:
The hybrid basil variety has a slightly stronger anise flavor than the common green sweet basil. Flavor forward is clove-like with mild ginger undertones and a potent aroma.
Goes well with:
Opal basil leaves make aromatic infused vinegars and oils. The dark color leaches into the infusing vinegar, leaving it a beautiful shade of burgundy. Make a purple pesto or use the leaves as a garnish for desserts, salads, pizza and pastas. Opal basil can replace green varieties in caprese salads and most other recipes calling for standard sweet basil.
Recipes
Opal Basil Peaches
- 4 firm-ripe peaches, peeled, pitted and quartered
- 1 ounce opal basil leaves (about 2 cups loosely packed)
- 1 teaspoon grated lime zest
- 1 cup sugar
- Creme fraeche, for serving (optional)
Purple Pesto Soup
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups hot water
- 1 head cauliflower, cut into florets
- 1 1/2 cups (or 1 15-ounce can) great northern beans, rinsed and drained
- 1 cup purple basil leaves, firmly packed (or use green)
- 1 tablespoon cashew butter (or try almond butter or tahini)*
- white pepper, to taste
- salt, to taste
- additional garlic, to taste
Corn and Opal Basil Salad with Avocado
- 4 ears of sweet corn
- 1 large avocado, diced
- 1/2 cup small, whole, purple (opal) basil leaves
- 1 teaspoon apple cider vinegar
- 1 tablespoon olive oil
- Pinch of salt