I can't really speak too highly of basil. It will freshen the dullest of dishes and it always finds its way into my summer salads. This summer, I'm lucky to have 5 varieties growing in a basket on my patio, so I can experiment with the intensity of flavor for each. Last night, I decided to make a quick almond pesto and a light cream sauce to go with the salmon ravioli I had from raffettos. Salmon and pasta are a great combination but it usually involves a fairly heavy cream sauce. I favor a much lighter sauce, almost like a broth with just a touch of cream for depth but not so much that it drowns the poor ravioli. This pesto had a bit more texture than usual, so you could really see the flecks of purple basil and bits of almond as they infused the simple cream, but not creamy sauce.
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