Don’t you love the scent of fresh basil? So unique and enticing. And talk about versatile. This pretty herb can do a lot more than add punch to tomato dishes.

For instance, there are recipes for putting basil in salsa, flavoring grilled chicken and fish, and even adding it to stir fry. But besides savory dishes, you can pair basil with fruits and melons and incorporate it into dessert recipes as well. Professional chefs like how it plays nicely with lemon and strawberries, for instance.

Basil also has substantial nutritional components. It’s loaded with antioxidants like eugenol, limonene, anthocyanins, and beta-carotene. These all help fight free radicals in the body. Free radicals cause cell damage and increase the risk of chronic diseases like cancer, heart disease, arthritis, and diabetes. This news alone makes a solid case for cooking with it more.

One thing to remember about working with fresh basil is how easily it bruises. Beautiful, tasty, and versatile it is, but it’s also a bit sensitive. Thus, you want to treat basil leaves with care. It's best to slice them with a very sharp knife or tear them with your fingers. Do this at the last minute before using; if you leave them exposed to the air after you slice or chop them, the leaves will turn black and lose much of their flavor. Likewise, chopping repeatedly or with a dull knife will blacken the leaves.

And, when it comes to storage, basil is particularly finicky. It has very high moisture levels in the leaves, which means it’s a quick-wilter in the fridge. With that in mind, your basil-storage-goal will be to reduce humidity and moisture. The experts at Purdue University recommend wrapping the basil in a damp (not wet) paper towel and placing it in a plastic bag in a cool area, about 50 to 65 degrees Fahrenheit.

Due to its fragile nature, basil is best frozen in ice cube trays with oil. Later on, you can add the cubes to sauces, pesto, or salad dressings. But if you plan to use the basil in drinks, freeze the leaves in water instead.

I’ll close this seasonal salute to basil with my very favorite pesto recipe from, who else? Martha Stewart, of course. It’s her blue ribbon pesto and it's easy to make in the food processor. And you can substitute walnuts for the pine nuts if you like.

One thing to note: When making pesto, it helps to immediately cover its surface with a thin layer of olive oil; this prevents oxygenation and discoloration.

So try this wonderful recipe and as you enjoy the its deliciousness and abundant health benefits, have fun trying it out on meats, sandwiches, and even soups. This is an herb that brings foods to life like none other!