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Basil season is upon us! If you’re up to your knees (or higher!) in basil, don’t panic. There’s plenty to do with this sweet, fragrant summer herb beyond blending it into pesto (but can you ever have enough pesto?). And if you’re really struggling to get through all that basil in your garden, don’t underestimate the power of a homegrown basil bouquet as a gift for friends, or even a jar of homemade pesto (because, again, pesto is the, um, besto).
Whether you’re using it as a garnish while embracing all the potential caprese has to offer or getting more creative with your basil creations, here’s what to do with all of that basil you’re trying not to hoard.
Make pesto
When it comes to pesto, the limit does not exist to how creative you can be and how much of this savory green sauce you can have. You can make a classic pesto with basil, or try these tips and variations:
Layer in complementary flavors: Add in some other herbs (parsley is a nice addition) or leafy greens (like baby spinach, arugula, or kale), to boost the flavor and nutrients.
Try other nuts: Pine nuts are traditional but can be swapped out for other nuts. Cashews work well in this vegan pesto recipe which skips the cheese. You can also use walnuts, pistachios, or blanched almonds, or seeds, like pepitas or hulled sunflower seeds, for a range of unique pestos.
Think beyond pasta: Pesto can be added to cream sauces, mayonnaise or aioli, vinaigrettes, and more to amp up the flavor and color.
Freeze now, thank yourself later: If you can’t get through the entire batch of pesto before it goes bad, freeze it in small containers or ice cube trays. You can thaw it to use as a sauce or condiment long past basil season. If you’re making pesto exclusively for the freezer, leave out the cheese, which can turn grainy when defrosted, and add it in when you’re ready to enjoy.
Make basil grated cheese
This two-ingredient recipe is a popular addition to pastas, cooked veggies, grilled chicken, seafood, and more. To make it:
1. Combine equal parts hard cheese (such as Parmesan, pecorino, or aged Cheddar) and basil in a blender or food processor.
2. Run the machine until the pieces resemble small grains of sand.
This bright green topping adds so much color, fragrance and freshness to so many dishes. Store in an airtight container in the fridge for up to five days.
Make basil salt
This viral technique to preserve fresh basil is all over social media, and for good reason: It takes minutes to make and preserves basil’s flavor and color for months. To make it:
1. Add equal parts basil and salt to a food processor and process until the texture is fine and light green.
2. Spread on a sheet pan lined with parchment paper and dehydrate in a 225°F oven for 20 to 25 minutes.
3. Allow to cool and store in a jar in a dry place.
Make basil syrup
Basil syrup is lovely to have on hand for mocktails, cocktails, and coffee or tea drinks at home. Basil iced matcha, anyone?
1. Start with 1 cup granulated sugar and 1 cup water in a small saucepan. Stir until combined and add 1/2 cup to 1 cup of basil. Simmer on medium heat until the sugar has completely dissolved.
2. Remove from heat and allow to cool. Remove the basil leaves and transfer syrup to a jar to store in the fridge.
Basil syrup is great to sweeten iced tea, mojitos, and homemade lemonades, like Meghan Markle’s Sparkling Raspberry Lemonade or the viral tomato lemonade recipe perfected by our Test Kitchen.
Freeze basil for later
While you can blanch, dry, and freeze basil leaves to use whole, it’s a process and takes up freezer space. Blending the leaves with olive oil instead helps protect their bright color and fresh flavor from oxidation while creating ready-to-use portions for cooking.
1. In a blender, blend basil leaves with olive oil to desired consistency.
2. Pour the puree into ice cube trays and freeze.
3. Once solid, store the cubes in a freezer-safe bag for up to six months.
Embrace Caprese
Caprese salad, the classic combo of sliced tomato, fresh mozzarella, and basil leaves, has so many variations that can make the most of your basil abundance.
Swap out the tomatoes: Add sliced peaches, nectarines, and other stone fruit. Try zucchini, like in this summer squash caprese-style salad.
Swap out the mozzarella: Use burrata, stracciatella, goat cheese, or feta as in this caprese-inspired peach and tomato salad with Italian sausage.
Make it a meal: Basil is also prominent in more complex caprese-inspired recipes like grilled chicken caprese, balsamic chicken caprese, and crispy caprese cakes.
More creative cooking ideas with basil
Basil can truly amp up any meal so easily: Garnish everything with whole leaves, torn leaves or chiffonade leaves. Even delivery pizza deserves a fresh basil glow-up.
Sauces and stir-fries: Add basil during the last minute of cooking to wilt the leaves and release flavor. Try this basil chicken stir-fry or tomato and basil gnocchi recipe. Or this grilled basil chicken and zucchini recipe that uses 2 1/2 cups of the herb.
Salads, sides, and apps: Use it in salads and cookout sides, like this white bean and tuna salad, creamy basil potato salad, and lentils with burrata that calls for 1 cup of basil.
Breakfast: Have it in the morning with a basil-arugula crispy egg toast or feed a crowd with feta-baked eggs in a sheet pan.
Drinks: Muddle basil into a pineapple ranch water, a cucumber-chile limeade, or swap it in for the thyme in this refreshing canteloupe-herb shrub.
Desserts: Add basil to sweets, whether it’s topping a grilled fruit salad or served with strawberry shortcakes and whipped cream. Basil is a nice garnish for sliced melon and can be churned into homemade ice cream for freshness, too.
