Genovese is a good all-purpose basil. Anywhere basil is called for (pesto, pasta, etc) you can use it. It's more peppery than the lemon basil.

The purple basils are chided by some for not having the flavour of green varieties, but they make excellent garnish and when you want something that stands out in a dish they work well. Throw a couple of leaves into an therwise green pesto for a thrill.

I used to grow the giant leaf type basil and the leaves are big enough to roll up with a filling inside, like stuffed grape leaves.

Also I would like to add to this Greek basil? What should one do with that?

Thanks,
Sheri

Any basil can be used fresh or dried. In salads, and anything with tomatoes in it. Some fancy color leaf types are used mostly as an edible garnish. Haven't seen Greek basil, but have grown Greek oregano.

Greek basil is wonderful. I grew it last year. It has a very strong basil flavor. Try some in salads. Also makes a powerful pesto!

A few recipes for you which should give you ideas:

Lemon Basil Potato Puff
1kg potatoes, pealed and quartered
3/4 cup fine dried breadcrumbs
3 tablespoons margarine or butter, melted
1 tablespoon chopped parsley
3 egg yolks, lightly beaten
1/4 cup snipped basil or lemon basil
1 teaspoon finely grated lemon peel
1 teaspoon lemon juice
1 cup milk
1 1/2 cups grated Swiss cheese
3 egg whites

Cook potatoes, covered, in boiling water 20-25 minutes or until tender. Drain and mash. Combine breadcrumbs, margarine, and parsley. Press mixture onto bottom and up sides of a lightly greased 1 1/2 litre casserole dish. Combine egg yolks, basil, lemon peel and juice, 3/4 teaspoon salt and 1/4 ground white pepper; stir in milk and one cup of the cheese. Stir milk mixture into potatoes. Beat egg whites till stiff peaks form, fold into potato mixture. Transfer into prepared casserole, top with remaining cheese. Bake, uncovered, at 180C for 45 minutes or until a knife inserted in centre comes out clean. Garnish with snipped parsley.

Lemon Basil Snaps
2 cups flour
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
3/4 cup butter or margarine
3/4 cup sugar
1 egg
1 tablespoon grated lemon rind
1 tablespoon lemon juice
1/3 cup chopped fresh lemon basil
1/3 cup finely chopped pistachio nuts
3 tablespoons sugar, extra

Combine pistachio nuts and extra sugar, set aside. Sift together the flour, bicarbonate of soda and salt, set aside. Cream butter and sugar till light and fluffy. Beat in egg, mixing till combined. Add lemon rind, lemon juice and lemon basil. Stir in the dry ingredients, blending thoroughly. Wrap and chill the dough for 1 hour or till firm. Preheat oven to 180°C. Shape the dough into 2cm balls. Roll in pistachio mixture till well coated. Place 3-4cm apart on ungreased baking sheets. Press down with the palm of the hand to flatten them slightly. Bake 10-12 minutes or till golden. Transfer to racks to cool.

Lemon Basil Spinach Souffle
2 tablespoons butter
2 tablespoons flour
3/4 cups milk
1 teaspoon chopped onion
1 tablespoon chopped Italian parsley
1/2 cup chopped lemon basil
1 1/2 cups grated cheddar cheese
3 eggs, separated
1 1/2 cps chopped, cooked spinach

Make a cream sauce with butter, flour, and milk. When smooth add onion, herbs, and cheese. Stir in beaten egg yolks and spinach. Fold in stiffly-beaten egg whites. Pour into greased 1 litre casserole dish. Bake in a preheated 180°C oven until a knife comes out clean (about 55 minutes).

Lime Basil Vinaigrette
1 clove garlic, minced
2 tablespons lime basil, chopped
2 tablespoons chives, chopped
1 shallot, minced
1 teaspoon Dijon mustard
1/3-1/2 cup white wine vinegar
salt and freshly ground black pepper
1 cup extra virgin olive oil

Mash together the garlic, basil, chives, and shallot until a paste is formed. Add to a food processor along with the mustard, vinegar, salt and pepper. Mix well. Slowly drizzle the oil in a steady stream while the processor is running until the ingredients are fully emulsified.

The Dark Opal can be used in the same ways as sweet (common) basil. It's a nice colour change.

Slice carrots and steam until just tender, then cook with a little butter and cream over high heat for about 2 minutes or until the cream thickens slightly. Add purple basil leaves and black pepper to taste and serve with roast chicken.

Cut small zucchini in thin slices and toss in a little olive oil over medium heat until just tender but still crisp. Remove from heat and stir in grated parmesan cheese, salt and pepper to taste and scatter with torn purple basil leaves. Serve with grilled red meat.

These recipes sound great! I can't wait to try them, especially the zuchini one, because I am growing them too.Thanks everyone.

I tried some of my greek basil in my mashed potatoes last night and it was great. I used small red potatoes, and at the last minute before serving, I stirred in a few chopped leaves of greek basil, Yum O!

Suggestion for use of any herb. Crush it with your fingers smell. Then close your eyes and think about what the smell would go with. At different times of the year I find my mind provides the right food to go with the herb or herbs. What it goes with will change as the temperature changes.

Summer on sliced tomatoes, fall stuffed in the cavity of roast chicken, winter hot and hardy stews.

Use Genovese in place of lettuce all summer on your sandwiches.

You'll never use lettuce in your sandwiches in warm weather again!

Lemon Basil is nice for a slight citrus addition to the taste. Try with tomatoes, fish, potatoes . . .

Sautee some garlic in olive oil, add a bunch of chopped basil (any type, my Red Rubin works well), pour scrambled eggs over it and cook. I guess I could have just said "in scrambled eggs"...