Basil is summer’s superstar herb, but too often it’s confined to sprinkling over tomato dishes. And the bundles you find at farmers markets and many grocery stores can be massive — meaning that the caprese salad recipe that calls for 10 or so leaves hardly makes a dent in the big bunch you just bought. Too much basil, however, can be a good problem when you know how to use it.
In the September issue of Food Network Magazine, you’ll find complete dinner menus that utilize the fragrant herb. The Thai-Style Basil Shrimp with Basil-Coconut Rice (pictured above) requires four cups of basil, for example. Browse through the rest of the magazine’s basil-laden recipes along with more ideas to enjoy your stash.