Fresh Basil Recipes: 15 Easy Ideas

These 15 fresh basil recipes use between ¼ cup and 4 packed cups, take 5–45 minutes, and help you use a wilting bunch before it turns dark.

Quick guide: choose a recipe by situation

15 easy fresh basil recipes

1. Classic basil pesto

Prep: 15 minutes. Serves: 6. Blend 2 packed cups basil leaves, ½ cup grated Parmesan, ⅓ cup pine nuts or walnuts, 1 garlic clove, ½ teaspoon salt, and ½ cup olive oil. Stir in 1 tablespoon lemon juice. Toss with pasta, spread on sandwiches, or spoon over vegetables.

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Tip: Blanch basil for 10 seconds, then cool it in ice water, if you want a brighter green pesto. Refrigerate under a thin layer of oil for up to 4 days, or freeze in 2-tablespoon portions.

2. Tomato, mozzarella, and basil salad

Prep: 10 minutes. Serves: 4. Layer 4 sliced ripe tomatoes, 8 ounces fresh mozzarella, and 1 packed cup torn basil. Drizzle with 2 tablespoons olive oil and 1 tablespoon balsamic vinegar; finish with ½ teaspoon salt and black pepper.

Tip: Salt just before serving so the tomatoes do not release too much liquid.

3. Garlic-basil tomato pasta

Prep: 25 minutes. Serves: 4. Cook 12 ounces spaghetti. Sauté 3 minced garlic cloves in 3 tablespoons olive oil, add one 28-ounce can crushed tomatoes, ¾ teaspoon salt, and ¼ teaspoon pepper, then simmer for 15 minutes. Toss with pasta and 1 packed cup torn basil.

Tip: Reserve ½ cup pasta water and add it a little at a time for a glossy sauce.

4. Basil bruschetta

Prep: 20 minutes. Serves: 6 as an appetizer. Combine 3 diced tomatoes, ½ cup chopped basil, 1 minced garlic clove, 1 tablespoon olive oil, 1 teaspoon red-wine vinegar, and ¼ teaspoon salt. Spoon onto 12 toasted baguette slices.

Tip: Drain the tomato mixture for a minute before topping the bread to prevent sogginess.

5. Creamy basil chicken

Prep: 35 minutes. Serves: 4. Season four small chicken breasts with ¾ teaspoon salt and pepper. Sear in 1 tablespoon oil, then cook until the thickest part reaches 165°F. Remove the chicken; simmer 1 cup chicken broth and ½ cup heavy cream for 5 minutes. Return the chicken and stir in 1 packed cup chopped basil.

Tip: Add basil after turning off the heat so it keeps more of its aroma.

6. Basil and white-bean salad

Prep: 10 minutes. Serves: 4. Mix two 15-ounce cans drained white beans, 1 cup halved cherry tomatoes, ½ cup sliced basil, ¼ cup diced red onion, 2 tablespoons olive oil, 1 tablespoon lemon juice, ½ teaspoon salt, and pepper.

Tip: Add tuna, cooked chicken, or toasted bread to make it a more substantial meal.

7. Fresh basil pizza

Prep: 30 minutes. Serves: 4. Spread ½ cup pizza sauce over one 12-inch pizza dough. Add 6 ounces shredded mozzarella and bake at 475°F for 10–14 minutes. Finish with ¾ cup basil leaves and 1 tablespoon olive oil.

Tip: Put most basil on after baking; high heat can blacken delicate leaves.

8. Basil cucumber salad

Prep: 15 minutes. Serves: 4. Toss two sliced cucumbers, ½ cup basil ribbons, ¼ cup thinly sliced red onion, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon honey, and ¼ teaspoon salt.

Tip: Chill for no more than 30 minutes before serving so the cucumbers stay crisp.

9. Roasted tomato and basil soup

Prep: 45 minutes. Serves: 4. Roast 2 pounds tomatoes, one quartered onion, and 4 garlic cloves with 2 tablespoons olive oil at 425°F for 30 minutes. Blend with 2 cups vegetable broth and ½ teaspoon salt. Stir in 1 packed cup basil.

Tip: Blend in batches if using a standard countertop blender, and remove the center lid insert to let steam escape while covering the opening with a towel.

10. Basil compound butter

Prep: 10 minutes, plus chilling. Makes: ½ cup. Mix ½ cup softened unsalted butter, ¼ cup finely chopped basil, 1 teaspoon lemon zest, ¼ teaspoon salt, and one minced garlic clove. Shape into a log and chill for 1 hour.

Tip: Slice into 1-tablespoon portions for bread, corn, fish, vegetables, or grilled meat. Freeze for up to 2 months.

11. Basil avocado toast

Prep: 10 minutes. Serves: 2. Mash one large avocado with 1 tablespoon lime juice and ¼ teaspoon salt. Spread on two thick slices of toast and top with ½ cup torn basil, sliced radishes, and chili flakes.

Tip: Add a poached or fried egg if you want more protein.

12. Basil salsa verde

Prep: 10 minutes. Makes: About 1 cup. Pulse 1 packed cup basil, ½ cup parsley, 1 garlic clove, 2 tablespoons capers, 2 tablespoons lemon juice, ½ teaspoon salt, and ½ cup olive oil. Keep it slightly chunky.

Tip: Spoon it over roasted potatoes, grilled vegetables, beans, or fish. Refrigerate in a sealed container for up to 4 days.

13. Watermelon, feta, and basil salad

Prep: 10 minutes. Serves: 4. Combine 4 cups watermelon cubes, 4 ounces crumbled feta, ½ cup torn basil, 2 tablespoons olive oil, and 1 tablespoon lime juice. Add black pepper to taste.

Tip: Assemble shortly before eating because watermelon quickly dilutes the dressing.

14. Basil lemon rice

Prep: 25 minutes. Serves: 4. Cook 1 cup long-grain rice in 1¾ cups water with ½ teaspoon salt. When finished, fold in ½ cup chopped basil, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 tablespoon butter.

Tip: Rest the covered rice for 5 minutes before fluffing so it absorbs the citrus without becoming wet.

15. Freezer basil cubes

Prep: 10 minutes. Makes: About 12 cubes. Pack 2 cups basil leaves into a food processor with ¼ cup olive oil and a pinch of salt. Pulse, divide into an ice-cube tray, and freeze. One standard 2-tablespoon cube adds basil flavor to soups, sauces, eggs, or beans.

Tip: Remove the cubes from the tray once solid and store them in a labeled freezer bag. Use within 3 months for the best flavor.

How to keep fresh basil usable longer

• For crisp, unwashed basil, trim the stems and place the bunch in a jar with about 1 inch of water. Loosely cover the leaves with a bag and change the water every 1–2 days.
• Keep basil at room temperature rather than in the refrigerator; cold temperatures can turn the leaves dark and limp.
• Wash only what you will use, then dry it well. Excess water speeds deterioration.
• Remove black or slimy leaves immediately. Slightly wilted leaves are still suitable for pesto, soup, cooked sauces, and freezer cubes.
• Strip leaves from thick stems for salads and pesto, but tender upper stems can be finely chopped into cooked dishes.

Simple quantity calculation

A typical supermarket bunch provides roughly 2–3 packed cups of leaves after stems are removed. That is enough for one batch of pesto, or for two smaller recipes such as tomato salad and basil rice. If you have four or more cups, use the freshest leaves in salads, cook the older leaves into soup or sauce, and freeze the remainder rather than trying to use everything raw.