Yum yum; homegrown organic sweet basil. This little guy was covered in raindrops and photographed in the early morning light at ISO 100 with my macro lens at f2.8 at 1/500 second for limited depth-of-field, creating a single point of focus.
Here’s a recipe of mine for salad you might want to try, if you have some basil and want to make something other than pesto with it. Enjoy!
6 to 8 Roma tomatoes, each cut into eight lengthwise wedges
1 cucumber, peeled and sliced (with the slices then cut in half, creating half moon shapes)
1/2 large red onion, sliced into long thin slivers
10 or more large fresh basil leaves, torn or cut into small pieces
salt & freshly cracked pepper, to taste
a splash or two of olive oil
2 tbsp. red wine vinegar
Whole pitted Kalamata olives (optional, but oh so yummy!) – as many as you like, but at least 4 ounces.
Combine in a bowl & stir gently. More olive oil and vinegar can be added, if needed for moisture, but keep the oil at a minimum. Let sit (covered) at room temperature while the flavors meld together for at least an hour, but longer is better.
Eat as is or served on top of cooked (hot) linguine or thin spaghetti noodles as a lighter alternative to heavy pasta sauces.
Image copyrighted. Reproduction prohibited without proper licensing from Martha Lochert.