It's time to pinch back the basil so it grows nice and bushy - here is a recipe from the Rebar Modern Food cookbook for Basil vinaigrette - wonderfully pungent and tastes like early Summer:2 cloves garlic minced; 1 1/2 T Dijon mustard; 2 Tb. honey; 1/4 cup red wine vinegar; 1 Tb. balsamic vinegar; several sprigs of fresh basil; 1/2 tsp salt; 1 1/2 tsp black pepper; blend, then add in a slow stream 1 cup olive oil.
