If you're lucky, a green-thumbed friend will bring you a big bag of fresh, fragrant basil, which is already becoming plentiful in central Arkansas. Or you can find it at a farmers' market.

The best taste is found in fresh leaves, which can be used cooked or raw. Crush, chip or mince the leaves and add to recipes or add whole leaves to salads.

Sprigs of basil and their flowers, which are beautiful and edible, make a wonderfully aromatic garnish.

Here are four recipes:

Lemon Basil Shrimp and Pasta (from myrecipes.com)

• 8 ounces uncooked spaghetti
• 1 pound peeled and deveined large shrimp 
• 1/4 cup (or more) chopped fresh basil
• 3 tablespoons drained capers
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice 
• 1/2 teaspoon salt
• 2 cups baby spinach

Bring three quarts water to a boil in a Dutch oven. Add pasta; cook 8 minutes. Add shrimp; cook 3 minutes or until shrimp are done and pasta is al dente. Drain. Place pasta mixture in a large bowl. Stir in basil and next four ingredients (through salt). Place 1/2 cup spinach on each of four plates; top each serving with 1-1/2 cups pasta mixture.

Basil Butter (from allrecipes.com)

• 1-1/2 cups loosely packed fresh basil leaves
• 1/2 pound butter, softened
• 1 teaspoon lemon juice
• 1 teaspoon seasoned pepper
• 1/2 teaspoon garlic salt

In a food processor, chop basil. Add butter, lemon juice and pepper and garlic salt; blend until smooth. Drop by half-tablespoons onto a baking sheet; freeze. Remove from baking sheet and store in freezer bags. Use to flavor chicken, fish or vegetables.

Strawberries with Basil and Balsamic (from Rufus' Food and Spirits Guide by Greg Benenati of Sherwood)

• 1 pint strawberries, hulled and sliced
• 1 cup balsamic vinegar
• 6-8 basil leaves, cut into long strips

In a two-quart saucepan cook balsamic on low heat until reduced and thick. Once thick, toss with strawberries and basil. Refrigerate for a few hours before serving. Add sugar if the syrup is a little sharp. Serve in small bowls as a side dish. This is great to toss over salads if you have leftovers.

Basil Walnut Pesto (from food.com)

• 2 cups packed basil leaves (approx. 2 ounces)
• 1/3 cup olive oil
• 1/2 cup finely chopped walnuts
• 2 cloves garlic, minced or crushed
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt 

Place basil, olive oil, walnuts, garlic and salt in food processor. Blend until thoroughly combined. Add Parmesan and blend 5-10 seconds more. Just before serving, add 2 tablespoons of hot pasta water from cooked pasta. Serve over pasta with bread and salad.

To view more basil recipes from allrecipes.com click here.