Red rubin basil’s flavor is pretty much the same as that of the classic Italian basil, which makes them interchangeable in recipes. But consider using it in place of Italian basil when a touch of color would be attractive, for example in a tossed green salad or a basil vinegar. Or make a basil pasta with thin strips of both green and red basil, olive oil, and garlic, adding whatever cooked vegetables strike your fancy. To create thin strips, pile several leaves, roll them up lengthwise, and then cut the roll into thin slices from one end to the other. This is a chiffonade. Enjoy!