Basil is flourishing in the garden plot and clay pot–growing so tall it needs to be pruned back. What to do with those clipped leaves.
I checked in with The Bitten Word and found a delightful last-minute use: Chop up a handful of leaves and add them to an oil and vinegar dressing. The Bitten Word suggests champagne vinegar, olive oil, a pinch of red pepper and some garlic. Sounds great but almost any oil-vinegar combo would be perked up by adding chopped up basil leaves.
Tags: basil, salad dressing