Allergen note
Basil is not among the common food allergens, and reactions to it are uncommon. It belongs to the mint family, so a child who has reacted to mint, oregano or other related herbs may react to basil too. Start with a small amount in a familiar food and watch for a rash or swelling.
How to serve
From about 6 months, stir finely chopped or blended basil into tomato sauce, mashed zucchini, ricotta or soft pasta. From 9 to 12 months, fold chopped leaves into omelets, risotto and pasta dishes; toddlers can have thinly sliced basil scattered over pasta or pizza.
Preparation
Rinse basil gently, pat it dry and pick the leaves off the stems; raw basil does not need cooking. Chop the leaves very finely or blend them with a little olive oil into a smooth sauce; refrigerate the sauce and use it within a few days, or freeze it in small portions. Add basil at the end of cooking to keep its flavor and color.
Texture and choking risk
Whole basil leaves are thin and soft, so they can cling to the roof of the mouth or the throat and cause gagging. Chop or blend basil and mix it into moist foods instead of serving whole leaves as a garnish, and keep your child seated and supervised.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries basil, note any reaction and see it in the allergen tracker.
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