basil recipes
Here's a collection of basil recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index!
Basil Tips
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Storage:
Basil can be stored bagged, in the refrigerator, if using within 3 days. Ideally, the fresh leaves should be layered in damp paper towels inside the bag. Otherwise, put the stems into a glass of water and keep on the counter, or cover the glass with a plastic bag, secure the bag to the glass with a rubber band, and store in the refrigerator for up to one week, changing the water daily. For potted basil, pinch the tops of the plant to keep it from growing and flowering. If the plant starts to flower, pinch off the flowers immediately. Do not wash the leaves until you are ready to use them, or they will wilt and turn slimy.
Freezing:
Fresh basil can be frozen, either whole or chopped. Blanch the leaves for 2 seconds, plunge into ice water, pat dry and place in an airtight container or bag in the freezer. Alternatively, chop the leaves and place them in an ice cube tray, cover with water, and freeze. Use the cubes within 5 months in soups, stews or sauces.
How to cook it:
For the strongest flavour, basil should be added at the end of the cooking process, as high and prolonged heat will cause the aromatic oils to dissipate. When substituting fresh basil for dried, triple the amount. If the recipe calls for dried basil to be added earlier in the cooking process, wait until the end of cooking to toss in the fresh basil.
How to use it:
To make basil oil, remove the leaves from the stems, cover with oil, and keep in the refrigerator for up to one month. Basil compliments tomatoes, onions, garlic and olives beautifully. It works well in spice mixtures with oregano, rosemary and sage. Basil pesto is a wonderful use for fresh basil, and is made by combining basil leaves, pine nuts or walnuts, parmesan, oil, salt and pepper. When serving pesto with pasta, add a squeeze of lemon juice to the pasta cooking water to help keep the pasta from turning dark, as reactions between basil and flour can cause the pasta to turn brown.
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