I post this often, but here is one of the most fantastic flavor combinations: on a thin slice of baguette, perhaps toasted, spread fresh goat cheese, then top with sliced fresh fig and a sprig of lemon basil (it must be lemon basil which brings out the tangyness of the cheese and the sweetness of the fig perfectly). That's the flavor of summer in my backyard.
Make pesto w/out the garlic and swirl it into a plain cheesecake recipe for a savory alternative served with flavorful crackers and flatbreads.
Lemon basil is amazing tucked btwn the skin and meat of a whole fryer chicken.
Chopped fine over fresh fruit salad (I also add it to a citrus dressing)
Other recipes I added lemon basil to: lamb balls, mini quiche batter, crabcakes, lemon pound cake and lemonade.
I always add lemon peel or lemon verbena to my pesto, or even juice (helps with the discoloration as well).
Has anyone ever used cinnamon basil for pesto, I'm going to be trying it myself later this summer, never grew it before so have no idea how strong the flavor will be. My husband is extremely skeptical.