50 of Our Favorite Fresh Basil Recipes

From the Recipe Creator: My husband and I love Caprese salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close, if not better, than any restaurant version we've tried. —Melissa Pearson, Sandy, Utah

From the Recipe Creator: Give iced tea a grown-up twist. Fragrant basil lends flavor and the raspberries give it a bright red color. Tou’ll love the fun fizz and make-ahead convenience! —Laurie Bock Lynden, Washington

From the Recipe Creator: I’d never tried prosciutto before this recipe, and it instantly made me a die-hard fan! The layers of flavor in this dish are brilliant, making it well worth the time and a must for your recipe box. Leftover pesto? Use it up in these recipes using pesto. —Vicki Anderson, Farmington, Minnesota

From the Recipe Creator: This recipe brings the restaurant to my home kitchen. And it’s easy, too! The meal comes together quickly and fills my kitchen with wonderful aromas. If there are any leftovers, with a quick reheat the next day, they’re just as good!. —Kathi Jones-DelMonte Rochester, NY

From the Recipe Creator: Stay with me, here. These classic Thai flavors work on so much more than noodles…try ’em on a sandwich and you won’t be disappointed. —James Schend, Dairy Freed. Looking for more recipes? Learn how to make Thai basil chicken.

From the Recipe Creator: A friend remarked about a similar baked tortellini dish at a restaurant, so I wanted to try re-creating it for her at home. My stovetop version makes it weeknight easy. —Cynthia Gerken, Naples, Florida

From the Recipe Creator: I received this recipe from a good friend. It's a great way to use up fresh tomatoes from the garden, and it tastes a lot like pizza. —Connie Stumpf, North Myrtle Beach, South Carolina

From the Recipe Creator: Fresh basil and dash of red pepper puts zip in this lively shrimp pesto pasta. — Gloria Jones Grenga, Newnan, Georgia

From the Recipe Creator: Nectarine and basil may sound a little strange, but trust us, this combination is a real winner. A few slices of clementine seal the deal. —Taste Recipes Test Kitchen

From the Recipe Creator: This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use an olive oil infused with Tuscan herbs or basil for this. But, it's great with just plain olive oil too. —Brittany Allyn, Mesa, Arizona

From the Recipe Creator: For a quick dinner, I threw this together from what I had in the fridge and pantry. Add any other pizza toppings you desire. I often add black olive slices or mushrooms. My son loves this and calls it pizza rice. —Teri Rasey, Cadillac, Michigan

From the Recipe Creator: I absolutely love a BLT with sliced avocado and an egg. Recently, I've been trying out grain bowls, and I thought the flavors of my favorite sandwich would work really well. My family agreed! —Elisabeth Larsen, Pleasant Grove, Utah

From the Recipe Creator: Drop egg yolks on nests of whipped Italian-seasoned egg whites, then bake in a cast-iron skillet. Dreamy!—Matthew Hass, Franklin, Wisconsin

From the Recipe Creator: These tender pesto-stuffed meatballs get gobbled up in our house. They're short on ingredients, but packed with flavor. I always make a double batch, freezing half for a busy night. —Ally Billhorn, Wilton, Iowa

From the Recipe Creator: This cinch of a marinade gives the chicken lots of Italian flavor. Serve the chicken with a tossed green salad and garlic breadsticks, or put slices on a ciabatta roll along with lettuce, tomato and mozzarella cheese for a zesty handheld meal. —Lisa Moriarty, Wilton, New Hampshire

From the Recipe Creator: Dried basil adds its rich herb flavor to this creamy and delicious skillet side dish that's table-ready in just minutes! —Anna Chaney, Antigo, Wisconsin

From the Recipe Creator: My niece introduced me to this colorful recipe some time ago. I now make it when I have buffets or large gatherings because it can be prepared hours ahead. This is a great way to use a bumper crop of tomatoes. —Myrtle Matthews, Marietta, Georgia

From the Recipe Creator: They say the way to a man's heart is through his stomach. So when I invite that special guy to dinner, I like to prepare something equally wonderful. This well-seasoned pasta dish has lots of flavor, and it won't hurt your budget! —Shari Neff, Takoma Park, Maryland

From the Recipe Creator: Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It tastes just like summer. —Laura Lunardi, West Chester, Pennsylvania

From the Recipe Creator: When fresh tomatoes and basil are abundant in the summer, I like to make this wonderful Caprese macaroni salad. —Debbie Glasscock, Conway, Arkansas

From the Recipe Creator: My husband came up with this easy foil-packet recipe for flaky, fork-tender salmon. This recipe is a winner. —Marianne Bauman Modesto, CA

From the Recipe Creator: Here's a dish that's light and summery but still filling. My kids love all the veggies...for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. —Shannon Humphrey, Hampton, Virginia

From the Recipe Creator: Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California

From the Recipe Creator: The tastes of summer abound in this easy Italian-style grilled cheese sandwich. Not only is it delicious, it's super-fast, so you can get back to those summer outdoor activities. —Sylvia Schmitt, Sun City, Arizona

From the Recipe Creator: With its medley of herbs and tomatoes, this rustic bread will liven up any occasion, whether it’s a family dinner or a game-day get-together. It never lasts long! —Janet Miller, Indianapolis, Indiana

From the Recipe Creator: This chilly slush with peaches, lemon juice and garden-fresh basil is hands-down the best lemonade ever. It tastes just like summer. —Dana Hinck, Pensacola, Florida

From the Recipe Creator: We really like eggplant and would rather have it baked than fried. This can be served as a side or a main dish. —Donna Wardlow-Keating, Omaha, Nebraska

From the Recipe Creator: We love basil recipes, and these easy little pizzas are a wonderful change of pace from the classic cookout menu. Let everybody go crazy with the toppings. —Lisa Speer, Palm Beach, Florida

From the Recipe Creator: Creamy, rich and bursting with brightness, this soup is the ultimate sidekick to a grilled cheese sandwich. — Josh Rink, Milwaukee, Wisconsin

From the Recipe Creator: I love a Caprese salad of tomatoes, basil and cheese, so why not try a chicken caprese? You can grill this dish, but my family agrees it’s juicier straight from the oven. —Dana Johnson, Scottsdale, Arizona

From the Recipe Creator: Homemade pesto always makes a thoughtful hostess gift. Mix things up with this parsley pesto variation. It’s delicious served with pasta or in one of these recipes using pesto. —Taste Recipes Test Kitchen

From the Recipe Creator: This is my grandchildren's most-loved dish. It feels like a special dinner and is so cozy for cooler months. —Louise Miller, Westminster, Maryland

From the Recipe Creator: This vegetarian soup features a rainbow of vegetables. You can use any multicolored pasta in place of the spirals. —Crystal Schlueter, Northglenn, Colorado

From the Recipe Creator: I rely on my husband for the main ingredient in this fuss-free dish. He fills our freezer after his summer fishing trip. —Alicia Szeszol, Lindenhurst, Illinois

From the Recipe Creator: Our kitchen is tiny, so we try to grill simple (but tasty) meals outside as often as possible during the summer months. Dried herbs work as well, but during the summer use fresh herbs for the best taste. —Kelly Evans, Denton, Texas

From the Recipe Creator: A few ingredients and 30 minutes are all you need for this incredibly satisfying meal. A simple basil butter gives these steaks a very special flavor. —Taste Recipes Test Kitchen

From the Recipe Creator: After ending up with bunches of apricots one summer, I created this quick and simple dish. My friends were blown away with its fresh taste and uniqueness. —Wendy Weidner, Ham Lake, Minnesota

From the Recipe Creator: Fruity, fantastic and lighter in calories! —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: Creamy and comforting, this chicken and spinach bake is sure to be a hit at dinnertime. The toasty bread crumb topping delivers a bit of a crunch. —Dori Jackson, Gulf Breeze, Florida

From the Recipe Creator: A slightly savory dressing really complements the sweet fruit in this recipe. I also use the dressing on salad greens. —Dixie Terry, Goreville, Illinois

From the Recipe Creator: This shrimp pasta is made in just one pot. Creating a broth with the shrimp shells is an extra step, but it’s totally worth it for a flavorful final dish. The lemon adds a brightness that pairs well with fresh basil. —Ed Spangler, Timberlake, North Carolina

From the Recipe Creator: I grow my own herbs and veggies in the summer, and when they are at peak, I incorporate them into my recipes. This is one I developed using fresh basil, parsley and tomatoes when they were at their best and ripest. —Sheryl Little, Cabot, Arkansas

From the Recipe Creator: Summer in the Midwest offers a bounty of fresh produce. I wanted to come up with a new recipe for the harvested goods, and this bright, flavorful salad is the refreshing end result. —Richard Robinson, Park Forest, Illinois

From the Recipe Creator: Guacamole is typically a Mexican dish, but that doesn’t mean you can't try to make it with other global flavors. For an Italian-inspired basil guacamole recipe, top it off with toasted pine nuts and fresh herb ribbons. You can also substitute the traditional lime for lemon juice.—Taste Recipes Test Kitchen

From the Recipe Creator: I started experimenting with herbal ice creams when I was teaching classes at our local college. Not only were the ice creams popular with my students, but my family loved them as well! One of our favorites is made with a variety of basil called cinnamon basil; however, unless you grow the variety yourself, it can be rather difficult to find. I decided to try to re-create the flavor, and this delicious basil ice cream recipe is the result! —Sue Gronholz, Beaver Dam, Wisconsin

From the Recipe Creator: I love this recipe! It is one of my favorites to impress a crowd. Most of its wow factor comes from the fresh ingredients. I always pick up herbs, garlic, cucumbers and hot peppers—as well as honey and onions when I can— at my local farmers market. All those ingredients give this dish a punch of flavor. —Noelle Myers, Grand Forks, North Dakota

From the Recipe Creator: This sweet lime and basil dessert has a unique taste, plus less calories and fat than the traditional Key lime pie. —Samara Donald, Redmond, Washington.

From the Recipe Creator: For parties, I turn melon and prosciutto into an easy salad with a honey mustard dressing. To add zip, stir in fresh basil and mint. —Julie Merriman, Seattle, Washington

From the Recipe Creator: Grill this eggplant, tomato and goat cheese sandwich to perfection...it makes a delicious meatless meal. —Jennifer Jaras, Corona, California