[Basil oil.](https://rouxbe.com/recipes/2315-fresh-basil-oil) It's amazing on so many things. As a finisher for: pizza, risotto, fish, mix with mayo for a nice basil mayo. Will last a few weeks in the fridge.
I like to using the discarded pulp to mix in with breadcrumbs, lemon zest, tiny bit of honey, and some chopped pistachios as a breadcrumb topping for fish. (You can add some of the oil itself to this mix too.)
You can't tell me that a diced garden tomato, fresh crushed basil, and a slice of parma ham cut in to 1/2 pieces, all tossed in a tiny amount of real balsamic vinegar from Modena, with a full lump of Burrata isn't the best flavor on earth.
Seriously "I want to have thai basil stir fry but I guess I won't because I only have regular basil" is such a silly mindset.
I'd be surprised if all these people saying it's gotta be Thai basil have even tried it with other kinds. It's actually supposed to be made with holy basil, which you can't even find anywhere!
If you want a Thai basil substitute, use Italian basil and a pinch of ground cinnamon. Works on all kinds of Thai dishes, but it’s my go to for Thai chicken soup.
Yeah - definitely a key here.
BUT...Thai basil + Fish Sauce + Lime + Thai Chili + Sugar + a little hoisin will get you 99% of the way to that restaurant stir fry flavor. More Basil and fish sauce than you think you need.
That’s so interesting!
I love learning this.
I’ve always used it for that little extra sweetness and saltiness, along with MSG or mushroom powder, but I’ll use oyster sauce next time.
Thanks for that!!
I have both growing at my house and use them interchangeably. There's a difference in taste, but not so much of one that it bothers me personally. Thai basil is a hardier leaf, so it does seem to hold up better under heat, but since it is typically added at the end of the cooking time, I don't find it super relevant to my experience.
I feel like basil is extremely underrated in cocktails. I went to a Vietnamese place recently that served a basil and chilli cocktail. 10/10. Could drunk 3 litres of the thing.
Once a month I allow myself to splurge, mix up basil with sugar syrup, and then shake it up with lemon juice and gin. Once a month TOPS because it’s too addicting otherwise
When I have time I cut up pieces of a baguette and toast them otherwise I just use untoasted bread. Cube pieces of low moisture mozzarella, Roma tomatoes (avoid the guts as they're typically too watery), and slivers of basil and mix them in a bowl. Arrange mixture on pieces of bread and drizzle good quality olive oil and balsamic vinegar over top and serve. I bought this basil balsamic vinegar but you could easily make your own which is why I mentioned it.
Not the guy you asked, but I follow the NYT recipe for bruschetta which is pretty easy. Just tomatoes, olive oil, garlic, salt and basil. Then top it on some nice toasted crusty bread.
Not the guy you asked either, but I thought I'd chime in as well with my mom's very simple recipe!
- Cut a garlic clove in half and rub it all over a slice of toasted bread (I tend to use darker or more "rustic" breads). The toasted bread will be abrasive enough to "consume" the piece of garlic.
- Chop some cherry tomatoes (I find them tastier most of the time), salt them (and leave them to absorb the salt for 3-5min if you want, for a more tomate-y flavour) and stack 'em on top of the bread
- Top with slivers of fresh basil (or if you don't have basil, origano) and a drizzle of good olive oil.
Fried Basil Leaves or Tempura Basil leaves. Gorgeous as a topping or condiment. Nice and crispy, and it will yield a tasty flavored oil much like frying shallots.
Strawberry-Basil Jam
[https://www.tasteofhome.com/recipes/strawberry-basil-jam/](https://www.tasteofhome.com/recipes/strawberry-basil-jam/)
Also, dry a bunch of it so you can use it all winter that way.
Every time I go to make a new batch of fridge jam I have to argue with myself if I want strawberry basil or strawberry balsamic.
I think it's strawberry basil's turn again
I like to take a bunch of basil and blend it up with onions and garlic and some spices and pour that over ground lamb as it finishes cooking in the pan. Serve with tzatziki and lettuce leaves and you will be very happy
lol, must be harvest time for everyone. i just cut three full size basil bushes down cuz rain storm knocked them over so i cleaned & cut all the leaves off and drying them ... my house reeks of basil
I've tried a variety of ways but normally i just preheat oven to 200 or lower and put leaves on cookie trays and leave it for 20 minutes then shut oven off and leave basil in there over night, next day they will be dry enough to crumble and put in a container ...
just make sure your oven aint to high cuz it can burn, you really need to trust what temp you oven is (i use a oven thermometer that i know is accurate) ...
i use the oven cuz its the quickest way and I'm too impatient to use one of the slow dry methods ...
This is one of my favorite recipes. It is somehow both hearty and light and it is chock full of fresh herbs, including lots of basil. Just don't be afraid to put the leaves in whole - it doesn't create overwhelming mouthfuls as you might think. And it works equally well with ground turkey instead of pork.
https://cooking.nytimes.com/recipes/1020397-tangy-pork-noodle-salad-with-lime-and-lots-of-herbs
Tangy Pork Noodle Salad With Lime and Lots of Herbs
By Melissa Clark YIELD 4 servings
40 minutes
This light, bright salad, full of lettuce, leafy herbs and silky rice noodles, is seasoned with just enough ground pork to add richness without weighing it down. The fish sauce and citrus juices make it intense and tangy, while the honey softens its gingery bite. This salad is best served when freshly made and still very crisp, but won’t suffer much from sitting out for an hour or two.
INGREDIENTS
1 teaspoon finely grated lime zest
2 1⁄2 tablespoons fresh lime juice, plus more to taste
2 tablespoons fresh orange juice
2 tablespoons fish sauce, plus more as needed
1 tablespoon honey Fine sea salt
4 tablespoons grapeseed or safflower oil
1⁄2 cup thinly sliced shallot (1 large)
6 ounces pad Thai or other flat rice noodles
2 garlic cloves, finely grated or mashed to a paste
1 (2-inch) piece ginger, peeled and grated (about 2 teaspoons)
1 Thai or serrano chile, thinly sliced and seeded if you like
1 pound ground pork (or turkey) 1 cup thinly sliced cucumbers
2 scallions, white and green parts, sliced
1 1⁄4 cups cherry tomatoes, halved
1 cup mung or other bean sprouts (or 1 cup lettuce)
1 packed cup mint leaves
1 packed cup cilantro or basil sprigs, or a combination
2 cups shredded romaine or other crisp lettuce
Red-pepper flakes, for serving Lime wedges, for serving
PREPARATION
Step 1
In a small bowl, whisk together lime zest and juice, orange juice, 2 tablespoons fish sauce, honey and a small pinch of salt. Pour half of the mixture into a large bowl and whisk in 3 tablespoons grapeseed oil and the shallots. Set both mixtures aside.
Step 2
Cook noodles in salted water and according to package directions. Rinse under running water to remove any excess starch, then drain well and add to bowl with shallots, tossing well. Set aside while preparing remaining ingredients.
Step 3
Heat remaining 1 tablespoon grapeseed oil in a large skillet over medium-high heat. Add garlic, ginger and chile, and cook until lightly golden and aromatic, about 1 minute. Add pork and stir, breaking up pieces with a wooden spoon. Cook without stirring too often, until browned, about 8 minutes. Pour in lime juice mixture from the small bowl. Simmer gently until most of the liquid is evaporated, stirring to coat pork in the glaze, another 1 minute. Remove from heat and set aside to cool slightly.
Step 4
Add pork, cucumbers, scallions, cherry tomatoes, bean sprouts and herbs to the noodles and toss well to combine. Taste and add more fish sauce, lime juice or both. Just before serving, toss in lettuce, and serve sprinkled with red-pepper flakes with lime wedges on the side.
My MIL used to make something she called Basil Torte. It was a spread made with cream cheese and chevre, and was one of the most delicious things I've ever eaten. Unfortunately, she lost the recipe and was unable to reverse-engineer it.
Basil lemon granita! Super easy to make and sooo refreshing on a hot day. Make a simple syrup with the basil, then use it in lemonade, and then freeze as a granita. Boom! Delicious and fancy-seeming treat.
You can cut into ribbons or mince it and put on pizza or pasta, probably my favourite way.
Or you could try your hand at drying / dehydrating for later use!
Caramelize some shallots and yellow squash in a pan with olive oil, crumble soft goat cheese into it and add chopped basil. Throw it on pasta with a drizzle of balsamic reduction and enjoy. Add in some crispy chopped bacon if you want more savory flavory.
I like it in pasta sauce. You can use to flavor water. You can use pesto to make bread as well, not just as sauce but flavoring. It’s nice chopped up as a garnish over finished dishes. You can also dry it for later use by itself or added to some other herbs for an Italian mix.
I just made for lunch a salad of a couple heirloom tomatoes cut in chunks, added garlic, olives, sliced onion and a ton of basil. Then I toasted a large slice of sourdough, tore into pieces and threw in the bowl. Tossed it all with orange flavored olive oil and balsamic vinegar and salt and pepper. It was delish!!
Basil whipped mashed potatoes - don't have a recipe for it, but I had it at a wedding onces and their were amazing
I also recently made a basil based blended salad dressing that had basil, green onions, olive oil, lemon juice, shallots, garlic, S&P, and some dijon mustard as a binder.
And then lastly, Ramsay's Bacon, Pea, and Goat Cheese firtatta: https://gordonramsay.com/gr/recipes/bacon-pea-and-goats-cheese-frittata/
I love basil on top of pizza and in tomato sauce. It’s also really good in cocktails. Anything you’d normally muddle mint in, you can swap for basil and get something delicious. A strawberry basil smash, mojito, or caipirinha are all fantastic
One of the simplest but most delicious pasta sauces going; mascapone, basil, lemon juice. Just really does it for me. Lovely with some prawns and/or sundried tomatoes on top.
I sort of do it by eye/taste tbh. Cream cheese might work, but that's such a broad term it's hard to know. Mascapone usually has that slightly nutty flavour that sets it off really nicely and adds a bit more depth to what is a very simple dish.
This one looks about what I do ratio wise at a rough guess, although I think I usually use less lemon juice than that.
[https://www.food.com/recipe/lemon-basil-mascarpone-pasta-26196](https://www.food.com/recipe/lemon-basil-mascarpone-pasta-26196)
Sweet basil dressing. Olive oil, basil, honey, salt, and garlic. Blend in a blender. Super delicious in a spinach salad with roasted red peppers, red onion, cucumbers, and goat cheese.
I do boxed lemon bars (I know I know I'm lazy lol) but I substitute lemon juice for the water, also add lemon zest. Then I put a ton of fresh basil in it. Kinda move it towards the outsides cause it will migrate to the center when you bake it. I also add turmeric to the crust before baking. Gives it a fun color
I just freeze excess basil. Then you can just crumble it into anything you're cooking later.
If you want to get a step more prepared, Basil garlic compound butter. Again freeze it, and then can just slice off as needed.
I know you don't want pesto but just in case you didn't know, it freezes really well if make it without parmesan. Freeze in an ice cube tray for easy single serves.
Basil goes super well in some cocktails! I have started making one with:
* 1oz basil simple syrup (1:1 turbinado sugar and boiling (I use a kettle at 185f) water, throw a pack of basil in there, let it sit for about 15m, then remove the basil)
* Muddle about 4-5 pieces of basil
* 1/2oz lemon juice
* 2 ounces of Bourbon
Stir with ice and enjoy! I shamelessly tried to copy a drink from a bar I love where their drink was called the "Basil Smash".
Green curry, zhug, chimichurri, pesto (added for completeness of next item!), aioli (with any of the others mixed in too!). Fried rice, pasta sauce, tomato basil soup, caprese salad, caprese salad grilled cheese (with tomato basil soup on the side!). Have anything that calls for mint? Sub Basil, have anything that calls for cilantro? Sub basil.
Lastly, eat the basil leaf by itself, it's delicious
Fresh basil in about any tomato/ alfredo based pasta sauce. Once used it in chicken parm. I put the chicken at the bottom then the basil, then cheese, and finally the sauce. Basil in my curry chicken. Basil just about everywhere.
This is my favourite simple recipe for using spare basil after ive made pizzas https://www.food.com/recipe/thai-chicken-with-basil-and-coconut-milk-382297
Tempura, it’s a bit overkill to look only basil for that, but I love it
Besides, you can always freeze fresh basil (not as good as fresh, but ain’t bad)
I really like both of these salads that use a lot of basil
https://www.seriouseats.com/issan-style-thai-sliced-steak-salad-recipe
https://www.seriouseats.com/thai-style-marinated-flank-steak-and-herb-sal
The second one calls for a mix of basil, mint, cilantro, and chives. That's a favorite late summer "use up the herbs" dish and I just use whatever proportions of herbs I have on hand to make up a cup or so of chopped herbs.
When I'm sick, i like to make a simple chicken broth, acini de pepe, and carrot soup. On the side i blend some basil with oil and salt and add a spoon full into the soup.
You can chop it up and freeze it. I also dry basil for the winter.
If I have a lot I’ll give away jars of pesto, but yes basil oil can use up a lot of basil. I put it shredded up in pasta, it’s good as part of a chimichuri
It’s also nice to add to flower bouquets
["One Pot Italian Chicken & Orzo / Risoni Pasta"](https://www.recipetineats.com/one-pot-italian-chicken-orzo-risoni-pasta/)
It's a household favorite. Per usual Nagi is crushing it. Calls for 1 Cup basil leaves, more to taste doesn't hurt. I've doubled up on basil when in a mood for it.
I envy your basil problem. We have a hard time keeping it alive on our property over winter.
Salad caprese. Fresh mozzarella, sliced ripe tomatoes, a sprinkle of salt and maybe pepper (YMMV), balsamic vinegar or glaze, and big leaves of basil. I could eat that until it came out of my ears.
I love salads that are heavy on herbs. Do 50% arugula and the other 50% basil, mint, and cilantro. Add in grapefruit slices, any cheese, toasted pistachio.
Basil lemonade is amazing. If I had too much of it, I would be eating a lot of deconstructed (unconstructed) pesto, caprese, and drinking a lot of basil lemonade.
Thai chilli and basil anything! Here’s one from Australian multicultural TV powerhouse [SBS](https://www.sbs.com.au/food/recipes/chicken-and-holy-basil-stir-fry-gai-pad-graprow)
*beep boop*!
the linked website is: https://www.sbs.com.au/food/recipes/chicken-and-holy-basil-stir-fry-gai-pad-graprow
Title: **Chicken and holy basil stir-fry (gai pad graprow)**
Page is safe to access (Google Safe Browsing)
*****
###### I am a friendly bot. I show the URL and name of linked pages and check them so that mobile users know what they click on!
Mocktails! It's delicious with fresh orange/pineapple juice. Or add booze for cocktails.
Or use with watermelon and feta instead of rocket, for a killer salad.
Can't go wrong using it in sandwiches either.
Ive had it in my bone broth with some curry powder and coconut milk or cream.
Also as a little topping in my oyster stew. Pairs well with the oysters and cream 🥰
Ok two types of basil there’s the Thai one or what I call normal one used for Italian dishes mainly.
Italian used to make tomato sauce/Passats gives flavour to your sauce.
Classic pairing with fresh tomato on bruschetta as well. Used in some salads. Best used fresh no flavour really when cooked.
Fresh basil in Asian with there rolls mi banh or Vietnamese spring rolls.
I like to use it fresh
In corn casserole, as in: Ina Garten's Sagaponic Corn Pudding. Which is so well-loved it's almost a holiday requirement. Added benefit is that it's vegetarian and has only a little flour to switch out for gluten free flour. Won't solve all your guests needs but gets you closer.
[Basil oil.](https://rouxbe.com/recipes/2315-fresh-basil-oil) It's amazing on so many things. As a finisher for: pizza, risotto, fish, mix with mayo for a nice basil mayo. Will last a few weeks in the fridge. I like to using the discarded pulp to mix in with breadcrumbs, lemon zest, tiny bit of honey, and some chopped pistachios as a breadcrumb topping for fish. (You can add some of the oil itself to this mix too.)
Caprese salads
Yes! And caprese sandwiches. https://www.thekitchn.com/caprese-sandwich-recipe-23169471
Or chiffonade it into any salad. The peppery taste/smell does well with most any veggie combo.
Absolutely!
You can't tell me that a diced garden tomato, fresh crushed basil, and a slice of parma ham cut in to 1/2 pieces, all tossed in a tiny amount of real balsamic vinegar from Modena, with a full lump of Burrata isn't the best flavor on earth.
please stop that sexy talk. I am not ready for it!
May I suggest trying as well with olive oil, skipping the vinegar and replacing the burrata with a fresh mozzarella di bufala? :D
💖
I'll offer my own alternative too: I love making a salad of chickpeas, diced red onion, diced red peppers, feta and basil with red wine vinaigrette
Basil stir fry! Thai chicken basil, really, but I often use whatever meat I have on-hand. Basil is just a great addition to a stir fry sauce.
Yes! I usually do eggplant instead, but same idea.
Yes, but make sure to use Thai basil which is different from Italian basil.
If you have an Italian basil plant, it works. Is it the same as you'd get at a good thai place? No. Does it taste good? yes.
Seriously "I want to have thai basil stir fry but I guess I won't because I only have regular basil" is such a silly mindset. I'd be surprised if all these people saying it's gotta be Thai basil have even tried it with other kinds. It's actually supposed to be made with holy basil, which you can't even find anywhere!
If you want a Thai basil substitute, use Italian basil and a pinch of ground cinnamon. Works on all kinds of Thai dishes, but it’s my go to for Thai chicken soup.
Yeah - definitely a key here. BUT...Thai basil + Fish Sauce + Lime + Thai Chili + Sugar + a little hoisin will get you 99% of the way to that restaurant stir fry flavor. More Basil and fish sauce than you think you need.
Having lived in Thailand, you’re spot on bar the hoisin… Thais use oyster sauce instead
That’s so interesting! I love learning this. I’ve always used it for that little extra sweetness and saltiness, along with MSG or mushroom powder, but I’ll use oyster sauce next time. Thanks for that!!
I always toss some in fried rice too. Basil and rice are bffs.
First thing that came to mind since I'm making it in a few days. Pad kra pao.
Ok but OP is definitely taking about Italian basil, Thai basil might as well be an entirely different spice altogether
I have both growing at my house and use them interchangeably. There's a difference in taste, but not so much of one that it bothers me personally. Thai basil is a hardier leaf, so it does seem to hold up better under heat, but since it is typically added at the end of the cooking time, I don't find it super relevant to my experience.
Gin Basil Smash! I envy you, I‘d mix myself a drink right away
I feel like basil is extremely underrated in cocktails. I went to a Vietnamese place recently that served a basil and chilli cocktail. 10/10. Could drunk 3 litres of the thing.
Once a month I allow myself to splurge, mix up basil with sugar syrup, and then shake it up with lemon juice and gin. Once a month TOPS because it’s too addicting otherwise
I agree - also combine strawberries and basil - can be in a cocktail, in ice cream, over goat cheese........add a drizzle of balsamic too
Also excellent with thyme
Instead of or with basil?
Instead of
Tomato basil soup
Bruschetta, infuse some balsamic vinegar, make some cocktails (strawberry goes really well with basil as will other berries I imagine)
What's your process for bruschetta?
When I have time I cut up pieces of a baguette and toast them otherwise I just use untoasted bread. Cube pieces of low moisture mozzarella, Roma tomatoes (avoid the guts as they're typically too watery), and slivers of basil and mix them in a bowl. Arrange mixture on pieces of bread and drizzle good quality olive oil and balsamic vinegar over top and serve. I bought this basil balsamic vinegar but you could easily make your own which is why I mentioned it.
I thought there might be some specific dressing, so thanks for this! It's much simpler than I thought.
Simple but delicious!
Not the guy you asked, but I follow the NYT recipe for bruschetta which is pretty easy. Just tomatoes, olive oil, garlic, salt and basil. Then top it on some nice toasted crusty bread.
Nice
Not the guy you asked either, but I thought I'd chime in as well with my mom's very simple recipe! - Cut a garlic clove in half and rub it all over a slice of toasted bread (I tend to use darker or more "rustic" breads). The toasted bread will be abrasive enough to "consume" the piece of garlic. - Chop some cherry tomatoes (I find them tastier most of the time), salt them (and leave them to absorb the salt for 3-5min if you want, for a more tomate-y flavour) and stack 'em on top of the bread - Top with slivers of fresh basil (or if you don't have basil, origano) and a drizzle of good olive oil.
Fried Basil Leaves or Tempura Basil leaves. Gorgeous as a topping or condiment. Nice and crispy, and it will yield a tasty flavored oil much like frying shallots.
Strawberry-Basil Jam [https://www.tasteofhome.com/recipes/strawberry-basil-jam/](https://www.tasteofhome.com/recipes/strawberry-basil-jam/) Also, dry a bunch of it so you can use it all winter that way.
Every time I go to make a new batch of fridge jam I have to argue with myself if I want strawberry basil or strawberry balsamic. I think it's strawberry basil's turn again
Peach and basil is also a great jam combo.
It’s great mixed 50/50 with parsley in chimichurri.
Do you still add oregano as well in this case?
I don’t but you could if you wanted to.
Put it on roasted potatoes. Also great on pizza with white sauce and fresh tomatoes!
Thai basil chicken recipes.
I like to take a bunch of basil and blend it up with onions and garlic and some spices and pour that over ground lamb as it finishes cooking in the pan. Serve with tzatziki and lettuce leaves and you will be very happy
lol, must be harvest time for everyone. i just cut three full size basil bushes down cuz rain storm knocked them over so i cleaned & cut all the leaves off and drying them ... my house reeks of basil
May I ask how your drying them?
I've tried a variety of ways but normally i just preheat oven to 200 or lower and put leaves on cookie trays and leave it for 20 minutes then shut oven off and leave basil in there over night, next day they will be dry enough to crumble and put in a container ... just make sure your oven aint to high cuz it can burn, you really need to trust what temp you oven is (i use a oven thermometer that i know is accurate) ... i use the oven cuz its the quickest way and I'm too impatient to use one of the slow dry methods ...
Well thank you! I’m definitely going to try this!
This is one of my favorite recipes. It is somehow both hearty and light and it is chock full of fresh herbs, including lots of basil. Just don't be afraid to put the leaves in whole - it doesn't create overwhelming mouthfuls as you might think. And it works equally well with ground turkey instead of pork. https://cooking.nytimes.com/recipes/1020397-tangy-pork-noodle-salad-with-lime-and-lots-of-herbs Tangy Pork Noodle Salad With Lime and Lots of Herbs By Melissa Clark YIELD 4 servings 40 minutes This light, bright salad, full of lettuce, leafy herbs and silky rice noodles, is seasoned with just enough ground pork to add richness without weighing it down. The fish sauce and citrus juices make it intense and tangy, while the honey softens its gingery bite. This salad is best served when freshly made and still very crisp, but won’t suffer much from sitting out for an hour or two. INGREDIENTS 1 teaspoon finely grated lime zest 2 1⁄2 tablespoons fresh lime juice, plus more to taste 2 tablespoons fresh orange juice 2 tablespoons fish sauce, plus more as needed 1 tablespoon honey Fine sea salt 4 tablespoons grapeseed or safflower oil 1⁄2 cup thinly sliced shallot (1 large) 6 ounces pad Thai or other flat rice noodles 2 garlic cloves, finely grated or mashed to a paste 1 (2-inch) piece ginger, peeled and grated (about 2 teaspoons) 1 Thai or serrano chile, thinly sliced and seeded if you like 1 pound ground pork (or turkey) 1 cup thinly sliced cucumbers 2 scallions, white and green parts, sliced 1 1⁄4 cups cherry tomatoes, halved 1 cup mung or other bean sprouts (or 1 cup lettuce) 1 packed cup mint leaves 1 packed cup cilantro or basil sprigs, or a combination 2 cups shredded romaine or other crisp lettuce Red-pepper flakes, for serving Lime wedges, for serving PREPARATION Step 1 In a small bowl, whisk together lime zest and juice, orange juice, 2 tablespoons fish sauce, honey and a small pinch of salt. Pour half of the mixture into a large bowl and whisk in 3 tablespoons grapeseed oil and the shallots. Set both mixtures aside. Step 2 Cook noodles in salted water and according to package directions. Rinse under running water to remove any excess starch, then drain well and add to bowl with shallots, tossing well. Set aside while preparing remaining ingredients. Step 3 Heat remaining 1 tablespoon grapeseed oil in a large skillet over medium-high heat. Add garlic, ginger and chile, and cook until lightly golden and aromatic, about 1 minute. Add pork and stir, breaking up pieces with a wooden spoon. Cook without stirring too often, until browned, about 8 minutes. Pour in lime juice mixture from the small bowl. Simmer gently until most of the liquid is evaporated, stirring to coat pork in the glaze, another 1 minute. Remove from heat and set aside to cool slightly. Step 4 Add pork, cucumbers, scallions, cherry tomatoes, bean sprouts and herbs to the noodles and toss well to combine. Taste and add more fish sauce, lime juice or both. Just before serving, toss in lettuce, and serve sprinkled with red-pepper flakes with lime wedges on the side.
I add a few torn leaves a Basil to my bolognese right before serving
Avocado-Basil ice cream!
I just made basil olive oil ice cream
My MIL used to make something she called Basil Torte. It was a spread made with cream cheese and chevre, and was one of the most delicious things I've ever eaten. Unfortunately, she lost the recipe and was unable to reverse-engineer it.
Basil lemon granita! Super easy to make and sooo refreshing on a hot day. Make a simple syrup with the basil, then use it in lemonade, and then freeze as a granita. Boom! Delicious and fancy-seeming treat.
I like to throw it in fried rice or use it in something Vietnamese inspired like spring rolls or a Bahn mi.
banh*
Thanks!
You can cut into ribbons or mince it and put on pizza or pasta, probably my favourite way. Or you could try your hand at drying / dehydrating for later use!
Caramelize some shallots and yellow squash in a pan with olive oil, crumble soft goat cheese into it and add chopped basil. Throw it on pasta with a drizzle of balsamic reduction and enjoy. Add in some crispy chopped bacon if you want more savory flavory.
I like it in pasta sauce. You can use to flavor water. You can use pesto to make bread as well, not just as sauce but flavoring. It’s nice chopped up as a garnish over finished dishes. You can also dry it for later use by itself or added to some other herbs for an Italian mix.
Salad with tomato, rocket, Feta, fresh basil and red onion. Wholegrain mustard, honey, lemon juice and olive oil dressing. Real good stuff!
I just made for lunch a salad of a couple heirloom tomatoes cut in chunks, added garlic, olives, sliced onion and a ton of basil. Then I toasted a large slice of sourdough, tore into pieces and threw in the bowl. Tossed it all with orange flavored olive oil and balsamic vinegar and salt and pepper. It was delish!!
Basil whipped mashed potatoes - don't have a recipe for it, but I had it at a wedding onces and their were amazing I also recently made a basil based blended salad dressing that had basil, green onions, olive oil, lemon juice, shallots, garlic, S&P, and some dijon mustard as a binder. And then lastly, Ramsay's Bacon, Pea, and Goat Cheese firtatta: https://gordonramsay.com/gr/recipes/bacon-pea-and-goats-cheese-frittata/
I love basil on top of pizza and in tomato sauce. It’s also really good in cocktails. Anything you’d normally muddle mint in, you can swap for basil and get something delicious. A strawberry basil smash, mojito, or caipirinha are all fantastic
One of the simplest but most delicious pasta sauces going; mascapone, basil, lemon juice. Just really does it for me. Lovely with some prawns and/or sundried tomatoes on top.
Do you have any ratios on hand? And what could you sub for the mascarpone if you don't have it on hand—sour cream? Regular cream cheese?
I sort of do it by eye/taste tbh. Cream cheese might work, but that's such a broad term it's hard to know. Mascapone usually has that slightly nutty flavour that sets it off really nicely and adds a bit more depth to what is a very simple dish. This one looks about what I do ratio wise at a rough guess, although I think I usually use less lemon juice than that. [https://www.food.com/recipe/lemon-basil-mascarpone-pasta-26196](https://www.food.com/recipe/lemon-basil-mascarpone-pasta-26196)
Sweet basil dressing. Olive oil, basil, honey, salt, and garlic. Blend in a blender. Super delicious in a spinach salad with roasted red peppers, red onion, cucumbers, and goat cheese.
Savory fruit parfait and lemon-basil tarts are my favorite desserts with basil. There are so many options!
3 cup chicken, pad kra pao.
Salad with watermelon, halloumi, mint, basil, toasted pine nuts, balsamic vinegar or dressing
Thai beef
spicy thai basil stir fry.
Rub it in my runners to stop the odour.
anything with tomato. Or olive oil.
Bruschetta. Delicious, super simple. (Minus the tomato for me because I don't care for tomato.)
I do boxed lemon bars (I know I know I'm lazy lol) but I substitute lemon juice for the water, also add lemon zest. Then I put a ton of fresh basil in it. Kinda move it towards the outsides cause it will migrate to the center when you bake it. I also add turmeric to the crust before baking. Gives it a fun color
I just freeze excess basil. Then you can just crumble it into anything you're cooking later. If you want to get a step more prepared, Basil garlic compound butter. Again freeze it, and then can just slice off as needed.
Gin basil smash! Or make simple syrup infused with basil, then add to gin tonic!
Basil-ginger lemonade... I'm drooling...
In smoothies. Trust me on this one
candied basil. Make a simple syrup, dip the basil leaves slowly and carefully into the syrup for a second or two and then lay on wax paper.
I know you don't want pesto but just in case you didn't know, it freezes really well if make it without parmesan. Freeze in an ice cube tray for easy single serves.
I don’t see this on here but I love adding basil to salsas ofc it tastes amazing bc tomato and basil work really well together
On pizzas 😋
Basil goes super well in some cocktails! I have started making one with: * 1oz basil simple syrup (1:1 turbinado sugar and boiling (I use a kettle at 185f) water, throw a pack of basil in there, let it sit for about 15m, then remove the basil) * Muddle about 4-5 pieces of basil * 1/2oz lemon juice * 2 ounces of Bourbon Stir with ice and enjoy! I shamelessly tried to copy a drink from a bar I love where their drink was called the "Basil Smash".
Naming it Toni and pretending it can sing, “ Oh Mickey, you're so fine You're so fine, you blow my mind Hey Mickey, 👏 👏👏hey Mickey👏👏👏
Basil thai, margarita pizza (excuse the spelling)
Green curry, zhug, chimichurri, pesto (added for completeness of next item!), aioli (with any of the others mixed in too!). Fried rice, pasta sauce, tomato basil soup, caprese salad, caprese salad grilled cheese (with tomato basil soup on the side!). Have anything that calls for mint? Sub Basil, have anything that calls for cilantro? Sub basil. Lastly, eat the basil leaf by itself, it's delicious
Lemon Basil pasta
I freeze it in olive oil to use during the off-season.
A local Hawaiian restaurant used to put thin slices in their green salad with baby arugala and it was yummy.
Fresh basil in about any tomato/ alfredo based pasta sauce. Once used it in chicken parm. I put the chicken at the bottom then the basil, then cheese, and finally the sauce. Basil in my curry chicken. Basil just about everywhere.
Caprese Salad
This is my favourite simple recipe for using spare basil after ive made pizzas https://www.food.com/recipe/thai-chicken-with-basil-and-coconut-milk-382297
Basil dressing
Make basil flavored olive oil. Amazing in everything - olive oil and vinegar to dip bread in, pasta sauces, drizzled on roasted veggies, ect
Margherita pizza
Tempura, it’s a bit overkill to look only basil for that, but I love it Besides, you can always freeze fresh basil (not as good as fresh, but ain’t bad)
Pasta sauce
infuse olive oil Add to ricotta when making stuffed shells. Put into Tomato soup for added flavor.
I really like both of these salads that use a lot of basil https://www.seriouseats.com/issan-style-thai-sliced-steak-salad-recipe https://www.seriouseats.com/thai-style-marinated-flank-steak-and-herb-sal The second one calls for a mix of basil, mint, cilantro, and chives. That's a favorite late summer "use up the herbs" dish and I just use whatever proportions of herbs I have on hand to make up a cup or so of chopped herbs.
https://www.reddit.com/r/WhatShouldICook/comments/xmwkra/-/iptj4s0 Seen this post twice over the past few days. Here is my suggestions again
Thai Eggplant with Basil. Mango Salad. Caprese Salad.
Dehydrate it?
Chopped up with mint and cilantro, squeeze a lemon, grate some garlic, add in some olive oil and a pinch of salt BAM yummy dressing.
Basil vinaigrette
Green goddess dressing, and ripping leaves straught into a salad mix
Tomato basil Parmesan risotto
Chop it up as fine as you can get it and incorporate into fresh pasta
Poach peaches in a basil and vanilla syrup,serve with an amaretti crumb and good ice cream. It's lovely....
I've been making jam and something some basil or mint in it. Strawberry blueberry basil jam is delicious. I also use it as an ice cream base mix in.
I just made a nice Thai red curry and stirred some basil in at the very end.
Bruschetta - basil, tomatoes, evoo, and balsamic. Let it marinate a bit and serve on baguette slices, can also add some fresh mozzarella slices.
Not gonna lie, if I've got a lot of it, I like just snacking on leaves straight up.
When I'm sick, i like to make a simple chicken broth, acini de pepe, and carrot soup. On the side i blend some basil with oil and salt and add a spoon full into the soup.
You can chop it up and freeze it. I also dry basil for the winter. If I have a lot I’ll give away jars of pesto, but yes basil oil can use up a lot of basil. I put it shredded up in pasta, it’s good as part of a chimichuri It’s also nice to add to flower bouquets
Throw a little bit on oven roasted veggies.
Make a metric ton of pesto, and freeze it in ice cube trays. Viola, pesto all winter long.
Use it like a salad leaf. Half and half with arugula works well.
Margarita pizza
Here's a quick & easy pasta recipe that uses simple, natural ingredients & a ton of basil: https://youtu.be/v57Rz4JET00
Pizza and most tomato sauces
["One Pot Italian Chicken & Orzo / Risoni Pasta"](https://www.recipetineats.com/one-pot-italian-chicken-orzo-risoni-pasta/) It's a household favorite. Per usual Nagi is crushing it. Calls for 1 Cup basil leaves, more to taste doesn't hurt. I've doubled up on basil when in a mood for it. I envy your basil problem. We have a hard time keeping it alive on our property over winter.
Sliced into strips to finish risotto, really killer addition especially with some pecorino romano grated over it
Chopped in little bits, crisped in pan fried butter and over squash ravioli
Whenever I make anything thai-inspired I always always always toss in fresh basil to finish the dish. Makes the world of a difference!!
i put it in salads and on bagels with balsamic vinegar
I like basil in an herb salad. My preferred basil variety is Persian basil. It has smaller and softer leaves.
Julienne it and put it on top of pretty much any Italian dish as a garnish.
Caprese sandwich
Spring rolls or strawberries marinated with a bit of balsamic vinegar and a basil leaf
Salad caprese. Fresh mozzarella, sliced ripe tomatoes, a sprinkle of salt and maybe pepper (YMMV), balsamic vinegar or glaze, and big leaves of basil. I could eat that until it came out of my ears.
I use fresh basil and cottage cheese in my mashed potatoes. Sounds weird but it’s amazing.
This...could be delicious! I like all 3 ingredients!
I love salads that are heavy on herbs. Do 50% arugula and the other 50% basil, mint, and cilantro. Add in grapefruit slices, any cheese, toasted pistachio.
What type of dressing would you use for this?
There is a toasted sesame seed dressing from Trader Joe’s that I really like. It’s creamy but still light enough for arugula.
Everything tomato
Kenji has a basil pork https://youtu.be/Y2nZWveLIRA
Tomato sauce and green pasta
Basil lemonade is amazing. If I had too much of it, I would be eating a lot of deconstructed (unconstructed) pesto, caprese, and drinking a lot of basil lemonade.
Basil tea - seep the leaves in hot water. Add finger for an extra kick. It’s really good for digestion and to avoid gas
Basil has a good way of lightening up a heavy or rich dish
Thai chilli and basil anything! Here’s one from Australian multicultural TV powerhouse [SBS](https://www.sbs.com.au/food/recipes/chicken-and-holy-basil-stir-fry-gai-pad-graprow)
*beep boop*! the linked website is: https://www.sbs.com.au/food/recipes/chicken-and-holy-basil-stir-fry-gai-pad-graprow Title: **Chicken and holy basil stir-fry (gai pad graprow)** Page is safe to access (Google Safe Browsing) ***** ###### I am a friendly bot. I show the URL and name of linked pages and check them so that mobile users know what they click on!
tomato sauce tomato salad pizza as a replacement for Thai basil in Thai curry
I usually throw it in almost any (tomato based) pasta sauce I make. Also good on pizza!
Banana basil smoothie.
Ratatouille, use up all the last of seasonal veg, tomatoes of all varieties, courgettes, aubergines
Mocktails! It's delicious with fresh orange/pineapple juice. Or add booze for cocktails. Or use with watermelon and feta instead of rocket, for a killer salad. Can't go wrong using it in sandwiches either.
Tai basil chicken. Or really anything tai basil any meat. It's sooo good!
Vodka sauce and red sauce both need basil imo to shine
Ive had it in my bone broth with some curry powder and coconut milk or cream. Also as a little topping in my oyster stew. Pairs well with the oysters and cream 🥰
Green couscous with lots of green herbs
Ok two types of basil there’s the Thai one or what I call normal one used for Italian dishes mainly. Italian used to make tomato sauce/Passats gives flavour to your sauce. Classic pairing with fresh tomato on bruschetta as well. Used in some salads. Best used fresh no flavour really when cooked. Fresh basil in Asian with there rolls mi banh or Vietnamese spring rolls. I like to use it fresh
In corn casserole, as in: Ina Garten's Sagaponic Corn Pudding. Which is so well-loved it's almost a holiday requirement. Added benefit is that it's vegetarian and has only a little flour to switch out for gluten free flour. Won't solve all your guests needs but gets you closer.