10+ Basil Recipes to Brighten Your Meals with Fresh Flavor

Basil’s one of those herbs that just wakes up a dish. It’s fresh, fragrant, and brings a bright pop to everything from salads to sauces.

Whether you toss it into a cooked meal or sprinkle it on at the end, basil really makes your food come alive.

You can work basil into all kinds of easy, tasty recipes. It’s a simple herb, but it keeps things interesting in the kitchen.

Let’s get into a handful of ways to use basil that might just inspire you to try something new.

1) Classic Basil Pesto Sauce

Classic basil pesto is one of those sauces that’s just packed with flavor. Grab fresh basil leaves, pine nuts, garlic, Parmesan, and olive oil—then blend it all together.

A food processor or blender makes this come together in a snap. You can throw it on pasta, sandwiches, or even use it as a dip.

Want it milder or stronger? Just play with the amount of garlic and cheese. Toasting the pine nuts first gives you a deeper, nuttier taste.

A squeeze of lemon juice brightens it up if you’re into that. Keep any extra in the fridge with a thin layer of olive oil on top so it stays fresh.

Ingredients

• 4 cups fresh basil leaves
• 1/4 cup toasted pine nuts
• 2 cloves garlic
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1 teaspoon lemon juice (optional)
• Salt to taste

Cooking Instructions

1. Add basil, pine nuts, garlic, and Parmesan to a food processor.
2. Pulse until everything’s finely chopped.
3. Drizzle in olive oil while blending until smooth.
4. Stir in lemon juice and salt if you want.
5. Use right away or stash in an airtight container.

2) Caprese Bruschetta with Basil

Caprese bruschetta is a quick, fresh way to enjoy basil. Just pile ripe tomatoes, mozzarella, and basil onto slices of toasted bread.

A little balsamic vinegar and olive oil pull it all together. You can whip this up in about 15 minutes, so it’s great for a snack or easy appetizer.

Chop the tomatoes, toss them with basil, oil, vinegar, salt, and pepper, then spoon that over warm bread. It’s simple but looks and tastes pretty impressive.

Ingredients

• 2 cups cherry tomatoes, chopped
• 1 cup fresh mozzarella, diced
• 1/4 cup fresh basil leaves, chopped
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• 1 baguette, sliced and toasted

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Toast baguette slices in the oven for 5-7 minutes until golden.
3. Mix tomatoes, mozzarella, basil, olive oil, balsamic vinegar, salt, and pepper in a bowl.
4. Spoon the mixture onto the toasted bread.
5. Serve right away.

For more details, see this Caprese Bruschetta recipe.

3) Girelle with Basil Pesto & Sautéed Tomatoes

Girelle pasta with basil pesto is a bright, herby dish that’s hard to resist. The sweet, sautéed tomatoes balance the pesto perfectly.

Sauté the tomatoes for a few minutes to bring out their sweetness and soften them up. Then toss your cooked girelle with the pesto and gently fold in the tomatoes.

You’ll get a dish that’s colorful, light, and just a little bit fancy.

Ingredients

• Girelle pasta
• Fresh basil leaves
• Garlic cloves
• Olive oil
• Parmesan cheese
• Cherry tomatoes
• Salt and pepper

Cooking Instructions

1. Cook girelle pasta as the package says, then drain.
2. Sauté cherry tomatoes in olive oil for 3-5 minutes until soft.
3. Blend basil, garlic, olive oil, and Parmesan to make pesto.
4. Toss pasta with pesto.
5. Fold in the tomatoes, season with salt and pepper.

4) Blueberry Basil No-Churn Ice Cream

You don’t need an ice cream maker for this blueberry basil ice cream. Start by making a quick sauce with blueberries, sugar, lemon juice, and basil.

Simmer until the berries soften and everything blends together. Let it cool down.

Whip cold heavy cream until it’s fluffy, then fold in sweetened condensed milk and your cooled blueberry basil sauce. Freeze it all in a container for several hours.

You’ll end up with a creamy, fruity treat that’s got a surprising herbal twist. Honestly, it’s a fun way to use up extra basil.

Ingredients

• 2 cups fresh or frozen blueberries
• ½ cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon fresh basil, chopped
• 14 oz sweetened condensed milk
• 2 cups cold heavy cream

Cooking Instructions

1. Combine blueberries, sugar, lemon juice, and basil in a saucepan.
2. Cook over medium heat until blueberries soften (about 10 minutes). Cool it down.
3. Whip heavy cream until soft peaks form.
4. Fold in condensed milk and the cooled blueberry basil sauce.
5. Pour into a container, cover, and freeze for at least 6 hours at 0°F (-18°C).

5) Basil Vinaigrette Dressing

Basil vinaigrette is a bright, easy dressing you can make at home. Blend fresh basil, a bit of garlic, and vinegar for a light, zippy flavor.

You can tweak it to your taste. A drizzle of honey adds sweetness, or toss in some red pepper flakes for a kick.

This works on salads or drizzled over grilled veggies. It’s a nice change from heavy, creamy dressings.

Ingredients

• 1 cup fresh basil leaves
• 1 small shallot
• 1 clove garlic
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon honey (optional)
• Pinch of red pepper flakes (optional)
• Salt and pepper to taste

Cooking Instructions

1. Roughly chop basil, shallot, and garlic.
2. Blend all the ingredients in a blender or food processor until smooth.
3. Taste and adjust salt, pepper, or honey as you like.
4. Store in a jar in the fridge for up to 5 days.

6) Margherita Pizza with Fresh Basil

Margherita pizza really lets basil shine. You’ll need fresh mozzarella, ripe tomatoes or a good tomato sauce, and, of course, fresh basil leaves.

Scatter the basil on right after the pizza comes out of the oven. That way, it stays bright and aromatic.

Aim for a thin, crispy crust. Bake at a high heat—about 475°F (245°C)—for 10-12 minutes.

Ingredients

• Pizza dough (store-bought or homemade)
• 1 cup San Marzano tomato sauce or sliced tomatoes
• 8 oz fresh mozzarella, sliced
• Handful of fresh basil leaves
• 1 tablespoon extra-virgin olive oil
• Salt to taste

Cooking Instructions

1. Preheat oven to 475°F (245°C).
2. Spread tomato sauce or sliced tomatoes over rolled-out dough.
3. Lay mozzarella slices on top.
4. Bake for 10-12 minutes until the crust is golden and cheese is melted.
5. Scatter fresh basil leaves on right after baking.
6. Drizzle with olive oil and sprinkle with salt before serving.

7) Basil and Garlic Pasta

Basil and garlic pasta is about as simple as it gets, but it’s loaded with flavor. Fresh basil and lots of garlic make this dish pop.

Toss cooked spaghetti with olive oil, butter, and garlic. Mix in the basil, season, and you’re done.

Top with Parmesan if you want a little extra richness. It’s a light meal or a solid side—up to you.

Ingredients

• 1 pound cooked spaghetti
• 4 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Parmesan cheese (optional)

Cooking Instructions

1. Cook spaghetti and drain.
2. Melt butter with olive oil in a skillet over medium heat.
3. Add garlic and sauté for 1-2 minutes until it smells amazing.
4. Toss in spaghetti to coat.
5. Stir in basil, salt, and pepper.
6. Serve hot, with Parmesan if you like.

8) Basil Lemonade Cocktail

A basil lemonade cocktail is super refreshing and takes almost no effort. Muddle a couple of fresh basil leaves in your glass to release the flavor.

Add ice, pour in vodka, then fill with lemonade. Stir gently so everything mixes.

The basil gives it a fresh, slightly spicy twist that works well with the tartness of lemonade. Perfect for a hot afternoon or whenever you want something a little different.

Ingredients

• 1 or 2 fresh basil leaves
• Ice
• 1.5 ounces vodka
• 6 ounces lemonade

Cooking Instructions

1. Muddle basil leaves in your glass.
2. Fill the glass with ice.
3. Pour vodka over the ice.
4. Top off with lemonade.
5. Stir and enjoy.

You can find more tips on making basil lemonade cocktails at The Love Nerds.

9) Tomato Basil Soup

Tomato basil soup hits the spot when you want something warm and comforting. You just need fresh tomatoes and basil, and you’re already halfway there.

Roasting the tomatoes first? That’s where the magic happens. It pulls out all that deep, natural sweetness.

Toss in a bit of cream if you’re after a richer soup, or skip it for something lighter. I like to finish with fresh basil right at the end—it keeps things bright and lively.

You can play around with the veggies. Sometimes I’ll add garlic, onions, or even a carrot if I want it a touch sweeter.

Ingredients

• 2 pounds fresh tomatoes
• 1 cup fresh basil leaves
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable or chicken broth
• 1/2 cup heavy cream (optional)
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Toss tomatoes with olive oil, salt, and pepper. Roast for 25 minutes.
3. In a pot, sauté onion and garlic until they’re soft.
4. Add roasted tomatoes and broth. Simmer for 20 minutes.
5. Stir in basil and blend until smooth.
6. Add cream if you want it creamy. Heat gently—don’t let it boil.
7. Serve warm.

10) Basil-Infused Olive Oil

Basil-infused olive oil is one of those little upgrades that makes a big difference. It’s ridiculously easy to whip up, and it’ll keep in your fridge for weeks.

I love it on salads, for dipping bread, or just drizzled over roasted veggies. The color stays bright if you blanch the basil leaves for a few seconds, then shock them in ice water.

Blend the basil with olive oil—maybe toss in a little garlic for a kick. Strain the mix so it’s silky and smooth.

Pop it in a clean jar or bottle and stash it in the fridge. It’s best if you use it within a month.

Ingredients

• 1 cup fresh basil leaves
• 1 cup olive oil
• 1 small garlic clove (optional)

Cooking Instructions

1. Blanch the basil leaves in boiling water for about 10 seconds.

2. As soon as that’s done, toss the basil into ice water. Let it sit there for a minute or two.

3. Drain the basil well, then pat it dry.

4. Throw the basil, olive oil, and garlic into a blender. Blitz until it’s nice and smooth.

5. Push the mixture through a fine sieve to strain it.

6. Pour the finished oil into a clean bottle. Keep it in the fridge.