Purple basil. It looks more like something that belongs in a rustic floral arrangement than in food. I received a bunch in my Tribeca CSA share this week and wasn’t really sure what to make of it. I also had a sinus infection this week (I know, only me in the middle of summer…) so I wasn’t really able to smell/taste it. Based on a quick Google search, I found it was a bit milder than regular basil with a hint of licorice. To be completely honest, the sinus infection was wearing me down and I felt a bit lazy. My go to recipe for extra basil is pesto. I couldn’t think of any reason not to do the same with purple basil. I decided to go with a sun dried tomato pesto. Purple, red–how could it not look (and taste!) stunning?