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Pick up a bunch (or two!) of this fragrant herb while it’s in season. And don’t worry about how you’ll manage to use it all—there are just so many delicious ways.
Go the traditional route and whip up a mean pesto sauce. Use as a condiment or as a sauce for fish or pasta dishes.
Recipe: Ina’s Pesto
Infuse your favorite olive oil with basil. It only takes a few minutes!
Recipe: Basil Oil
Having a few guests over? Whip up simple finger foods using fresh basil leaves.
- Tomato Mozzarella and Basil Bruschetta
- Black Pepper Basil Farmers Cheese Bruschetta
- Tomato, Watermelon and Basil Skewers
Whip up a batch of a summer veggie soup–add ribbons of chopped basil for more seasonal flair.
Basil pairs nicely with a wide variety of seasonal veggies. Just chop and toss into your favorite salad.
Toss whole basil leaves on your favorite pizza when it’s hot out of the oven. Delicious!
Fish & Seafood Dishes
Tomato and basil are a match made in seafood heaven. Combine with shrimp or halibut for a delicious main dish.
- Halibut with Pepitas, Capers, Cherry Tomatoes and Basil
- Thai Shrimp Stir-Fry with Tomatoes and Basil- Slimmed
- Garlic Basil Shrimp
- Whole-Wheat Spaghetti with Lemon, Basil and Salmon
Use aromatic basil to punch up your everyday sides.
Basil also goes well with fruit like watermelon, lime, lemon, mango and strawberries. Combine for variety of mouthwatering frozen treats.
Don’t forget your cocktails! Muddle basil into lemon or berry-based drinks to balance out the sweetness.
What to Look For
At the market, choose basil with bright green leaves and avoid those with black, brown or yellow spots.
How to Store
Once you get home, place the cut stems in a container of water and keep it on the windowsill for about a week. The water should be changed every other day. You can also store basil wrapped in a damp paper towel in the refrigerator drawer for up to 4 days.
TELL ME: What’s your favorite way to use basil?
Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. See Toby’s full bio »
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