61.   Saute garlic, tomatoes, mushrooms and basil leaves in oil.

62.   Serve immediately, garnished with fresh basil leaves.

63.   Serve spread hot, at room temperature or even cold on toasted thin-sliced bread garnished with basil leaves.

64.   Season with salt and pepper, strew on the chopped basil leaves and carefully dress with the vinaigrette.

65.   Serve hot or at room temperature, garnished with basil leaves.

66.   Shrimp skewers get better in a hurry when fresh basil leaves are alternated with the shellfish.

67.   Serve decorated with basil leaves.

68.   Serve each portion with a bit of extra-virgin olive oil, garnished with a few basil leaves.

69.   Several basil leaves, torn up.

70.   Slice reserved basil leaves into thin strips and stir into liquid.