Just before serving, add the shredded basil and pieces of broken walnuts.

Stir in the shredded basil and set aside until serving time.

Sprinkle the shredded basil on top and serve at room temperature.

Substitute an equal amount of shredded fresh basil leaves for parsley.

Season with salt and pepper, sprinkle with shredded basil, and top with a mixture of low-fat ranch and low-fat vinaigrette.

The house specialty is cannelloni stuffed with a fragrant mousse of Mediterranean scorpion fish and topped with shredded basil.

In the end, having run out of time, I took the simplest and quickest route, making roasted peaches with brown sugar, cinnamon and some shredded basil.

The soup is finished with a sprinkling of shredded basil or parsley.

Add half of the shredded basil and boil until reduced to 1 1/2 cups, about 20 minutes.

Stir in the remaining shredded basil and season with salt and pepper.