Uses for Basil

Basil leaves, whether whole, torn or coarsely chopped, are wonderful in all sorts of salads, such as a classic tomato salad, a mixed green salad, an olive oil-dressed salad or an elegant lobster salad.



Like most soft-leafed herbs, the less basil is cooked, the brighter its flavor will be in the finished dish. When adding chopped or torn basil to a dish on the stovetop, such as a vegetable soup or a pan sauce for shrimp, stir it in during the last minute of cooking and right before serving. When baking with basil—for example, in a corn pudding or a pesto layer in lasagna—the flavor is more mellow. But it still comes through nicely, despite the lengthy time in the oven.


Pounding or pureeing basil with olive oil, pine nuts, garlic and cheese makes pesto. The oil acts as an excellent vehicle for holding the flavor and color of the herb and preserving it. The pesto can be frozen for several months.


Basil also can be added to other types of sauces or soups, with great results. Try blending it into chilled cucumber soup, a lemon butter sauce for fish or a dip for raw vegetables.


Many people are surprised that basil is delicious in desserts, especially in custards, ice creams and anything with peaches, apricots or berries. The best way to capture the sweet spiciness of basil without getting much of the green vegetable flavor of the leaf is to infuse it in a liquid. Take the cream, milk, sugar syrup or wine that will be used in the dessert and bring it to a boil. Drop in whole sprigs of basil, cover the pan and remove it from the heat. Let it steep for about 15 minutes, then strain out the basil and proceed with the recipe.


Even basil stems have a use. Dry them by gathering the stems in bunches and hanging them in an airy place or laying them on a screen. When they’re brittle, break them into 2-inch pieces and use in place of hardwood chips in a smoker. They lend a subtle, savory flavor to food.