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Season Sixteen, Episode Ten. Under the Sun

Basil Bliss

Celebrate basil, the fragrant sun loving herb that brings sweet, peppery freshness to kitchens around the world.

description for amiyah: a sprig of sweet basil with broad glossy green leaves and a fresh, fragrant aroma, soft and aromatic on matte black velvet.
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The Full Conversation

The complete script for this episode, with the two hosts, in eleven parts.

  1. Intro

    Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
    Poke: Living the gold leaf life. You good, Amiyah?
    Amiyah: Feeling great and ready to learn something new.
    Amiyah: All right, let's spin the wheel and see what we have today.
    Poke: boom. Basil!
    Amiyah: The wheel gave a final spin for the season and landed on basil, the fragrant herb that fills kitchens with a sweet, fresh scent. The hosts closed the season with a celebration of this sun loving favorite.
    Poke: Basil. Honestly a solid spin. Let us dig in.

  2. History

    Poke: Give me the history. Where did basil begin?
    Amiyah: Basil comes from tropical Asia and Africa, where it has been grown for thousands of years as a fragrant and flavorful herb.
    Poke: The sweet variety of basil became a cornerstone of Italian cooking, and it spread around the world as one of the most loved culinary herbs.

  3. Fun Facts

    Amiyah: Time for the surprising tidbits.
    Poke: Basil belongs to the mint family.
    Amiyah: I did not know that at all.
    Poke: There are many varieties, including sweet basil, Thai basil, and lemon basil.
    Amiyah: That tracks.
    Poke: The leaves are at their most fragrant when they are fresh.
    Amiyah: Wait, really?
    Poke: Basil grows best in warm, sunny conditions.

  4. Varieties

    Amiyah: How many kinds are we talking about here?
    Poke: Basil comes in several varieties with different flavors.
    Amiyah: I am listening.
    Poke: Sweet basil, also called Genovese basil, is the classic variety used in pesto.
    Amiyah: Thai basil has a spicy, anise like flavor.
    Poke: That tracks.
    Amiyah: Lemon basil has a bright, citrusy scent.

  5. World Use

    Amiyah: Take me around the globe with this one.
    Poke: In Italy, sweet basil is the heart of pesto and pairs with tomatoes and mozzarella.
    Amiyah: Okay, that is so good to know.
    Poke: In Thailand, Thai basil is used in stir fries and curries.
    Amiyah: I did not know that at all.
    Poke: In Southeast Asia, basil adds fresh flavor to soups and salads.
    Amiyah: That tracks.
    Poke: Around the world, fresh basil leaves top pizzas, salads, and pastas.

  6. Myth

    Amiyah: Time for the Myth of the Week. What do people get wrong?
    Poke: A lot of people think some people think you should cook basil leaves for a long time like other herbs.
    Amiyah: Oh, I love that.
    Poke: Here is the truth. Basil is best added near the end of cooking or used fresh. Its sweet, fragrant flavor fades quickly when it is cooked for a long time.

  7. Fan Question

    Poke: A listener wrote in. Let us hear it.
    Poke: How do you keep fresh basil from wilting?
    Amiyah: Ooh, good one.
    Amiyah: Trim the stems and stand the basil in a glass of water on the counter, like a little bouquet, or wrap it loosely in a damp paper towel in the fridge.

  8. Host Opinions

    Amiyah: Here is where I land on this one, no sugar coating.
    Amiyah: Honestly, I went in unsure and came out a fan. It earned its spot today.
    Poke: Okay okay, fair, I will allow it.
    Amiyah: Amiyah loves fresh basil torn over a warm bowl of pasta.
    Poke: Poke prefers basil blended into a bright, herby pesto.
    Poke: I am just a palm tree, but even I think that is a spicy take.

  9. Lightning Round

    Amiyah: Lightning round. Rapid fire, here we go.
    Amiyah: Basil belongs to the mint family.
    Poke: It grows best in warm, sunny spots.
    Amiyah: Thai basil has a spicy, anise flavor.
    Poke: Fresh basil is at its most fragrant.

  10. Recap

    Amiyah: Let us recap what we learned today.
    Poke: The hosts closed the season learning that basil is a fragrant, sun loving herb from the mint family, a cornerstone of Italian cooking, and a fresh favorite that brightens dishes around the world.

  11. Recipe

    Amiyah: Time to head to the kitchen.
    Poke: Today we are making Fresh Basil Pesto. The full ingredients and steps are right below.
    Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™

Recipe Segment

description for amiyah: a stylized illustration of Fresh Basil Pesto, plated on a gold rimmed dish with warm golden tones and a soft orange glow, set against a deep matte black velvet background.

Fresh Basil Pesto

Ingredients

  • 2 cups fresh basil leaves
  • Half cup grated parmesan
  • One third cup pine nuts
  • 2 cloves garlic
  • Half cup olive oil
  • Salt

Preparation

  1. Place the basil, parmesan, pine nuts, and garlic in a food processor.
  2. Pulse until finely chopped.
  3. With the machine running, slowly pour in the olive oil.
  4. Add a pinch of salt and blend until smooth.
  5. Toss with warm pasta or spread on bread and serve.

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