10+ Far-From-Basic Basil Recipes
There’s nothing quite like the taste of homegrown garden basil. Aromatic, fresh, and bursting with flavor, basil is a versatile herb that can be used in everything from soup and pasta to dessert and cocktails. Whether you grew it in your backyard or bought it from a local farmer, discover some of our favorite basil recipes to enjoy all year long.
Photo Courtesy of Co+op
Freezer Pesto
When your summer garden is exploding with fresh basil, stash it away in the freezer! This simple pesto recipe omits the parmesan so you can add it (or not) when you’re ready for some summer goodness in the middle of winter.
Ingredients
3 cups fresh basil leaves, packed firmly
2 cloves garlic, peeled and smashed
1/2 cup pine nuts (cashews or walnuts make fine substitutes)
1/2 cup extra virgin olive oil
Sea salt to taste
Directions
In a food processor, pulse the basil, garlic, and pine nuts until finely chopped. Add the olive oil and process until the sauce is nearly smooth. Taste and adjust salt to suit your tastes, remembering that adding Parmesan later will add saltiness.
Distribute rounded tablespoons of pesto into the wells of an ice cube tray. Freeze until firm, then transfer pesto cubes to an air-tight freezer storage container, such as a plastic freezer bag or glass Mason jar and store in the freezer until ready to use.
Photo Courtesy of Co+op
Zucchini Pesto Pasta
Almonds are subbed in for the more traditional option of walnuts in this pesto recipe! Zoodles make the dish low-carb-friendly, while tomatoes add a nice bright pop of summer sweetness.
Ingredients
1/3 cup unsalted almonds
1/2 cup olive oil
6 to 8 cloves of garlic, peeled
3 packed cups fresh basil leaves, stems removed
1/2 cup grated Parmesan cheese (optional)
1 tablespoon lemon juice
3 pounds zucchini
1 cup halved cherry tomatoes
Salt and black pepper to taste
Directions
Using a blender or food processor, process the almonds, olive oil and garlic until they form a slightly-chunky paste. Blend the basil leaves into the almonds, olive oil and garlic, adding in small batches, until it forms a thick smooth paste. Blend in the grated Parmesan cheese and lemon juice until desired consistency and add salt to taste.
Peel the zucchini and cut each in half lengthwise. Hold one half with one hand and use the tip of a spoon to scoop out the seeds. Repeat the process for all the zucchini.
Using a julienne peeler or spiralizer, slice the zucchini into long, thin strips or spirals. Place zucchini “noodles” into a large bowl. Toss the zucchini noodles with the basil pesto, adding the cherry tomatoes before serving.
Photo Courtesy of Co+op
Garlic Basil Ratatouille
While this ratatouille isn’t traditional, it is packed full of garden veggies and basil, making it a great addition to grilled chicken, steak, and so much more.
Ingredients
2 tablespoons olive oil
1 yellow onion, diced
1 red or green bell pepper, seeded and diced
3 tablespoons minced garlic
1 small zucchini, diced
1 small yellow squash, diced
1 small eggplant, stem removed, cut into 1/2-inch cubes
1 14.5-ounce can diced tomatoes
1/3 cup minced fresh basil
2 tablespoons pine nuts
Salt and black pepper to taste
Directions
In a large soup pot, heat the olive oil over medium-high heat. Saute the onion, bell peppers and garlic for a few minutes. Add the zucchini, yellow squash, eggplant and diced tomatoes (with juice) and bring to a simmer.
Cover the pot and simmer on low for 10 to 15 minutes, stirring frequently.
When the eggplant and squash are tender, stir in the basil and pine nuts, and taste for salt and black pepper. Remove from heat and serve warm.
Photo Courtesy of Co+op
Braised Tomatoes with Burrata
If you’re unfamiliar with burrata, it’s a soft mozzarella with a creamy liquid center, and pairs especially well with summer tomatoes and basil.
Ingredients
4 balls burrata cheese
1/2 cup extra virgin olive oil
4 cups grape tomatoes
6 cloves garlic, halved lengthwise
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 cup fresh basil
Italian bread, sliced and toasted
Directions
Place the burrata in a 9-inch-deep pie pan or casserole dish of similar size.
In a large saute pan with a lid, warm the olive oil over medium-high heat. Add the tomatoes, garlic, balsamic vinegar and salt and bring to a boil. Reduce the heat to medium low and cover tightly. Braise for 20 minutes, until the tomatoes are collapsed and a syrupy liquid surrounds them.
Pour the hot tomato mixture over the cheese. Cover with torn basil and serve immediately with bread.
Photo Courtesy of A Couple Cooks
Everything Basil Pizza
Pesto, dried basil, and fresh basil come together to create a pizza fit for a true basil lover!
Pesto serves as the sauce before being topped with fresh mozzarella, parmesan, and a handful of fresh basil.
Make the dough from scratch or pop by the Co-op to pick up some of our premade pizza dough for an easy-breezy everything basil pizza night.
Summer Fruit Salad with Fresh Basil
Basil isn’t just for savory applications! With its subtly-sweet herby flavor, basil can elevate a simple fruit salad to the next level.
Here, cherries, peaches, blueberries, and whatever other summer fruits you’re stocked up on are combined and paired with a vinaigrette.
You’ll want to serve this salad immediately and with a nice salmon filet for a true Magic Skagit meal.
Photo Courtesy of Love and Lemons
Tomato Basil Soup
If you have an indoor herb garden that you like to keep year-round, here’s a great way to use basil in the cooler parts of the year! Or, if we’re experiencing a rainy PNW summer day, this recipe is perfect if you have fresh garden tomatoes!
Calling for just a handful of ingredients, this soup has a deep tomato flavor that’s accented perfectly with herby, sweet basil. And while it isn’t traditional, balsamic vinegar adds a tangy punch to bring everything together.
Don’t forget to pair your soup with homemade grilled cheese - preferably on Co-op bread!
Lemon Basil Chicken
Fresh basil is great, but have you ever had it when it’s crisped up? Its flavor transforms and it takes on a texture that’s perfectly chewy and crispy - in the best way possible.
Here, crispy basil is paired with lemon, spinach, and chicken for a simple one-pot meal that’s quick and easy, but packed full of flavor.
Serve it as is or on top of rice or lemony-garlic orzo.
Find the full recipe at Well Plated by Erin
More Basil Recipes
Basil Chickpea Curry from How Sweet Eats
Basil Oil from Feasting at Home
Creamy Tomato Basil Pasta from Modern Farmhouse Eats
Thai Basil Fried Rice from Hungry Huy