Summer Basil 4 Ways
No More Procrastinating!
Every summer, I say it's the year I’m finally going to preserve all the fresh herbs from the garden—drying, freezing, pureeing, or steeping them to use throughout the colder months. But this year? This really is the one.
Come December, I always find myself reaching for a sad little bunch of basil at the grocery store—sticker shock included. Fresh herbs are expensive. Even the dried ones in jars seem outrageously priced. So this summer, I'm getting serious about making the most of what’s growing right outside my door.
And if you don’t have a garden? No problem. The farmers market is bursting with beautiful, affordable herbs right now—perfect for stocking up while the getting’s good. Better yet, strike a deal with a neighbor who has a thriving herb patch. Offer them a jar of homemade pesto or herbed salt in exchange for a bundle of their extra rosemary, basil, or thyme. Everybody is happy!
Tender, leafy herbs like basil, cilantro and parsley are best preserved by pureeing, freezing, or turning into oils and pestos. Woody herbs like rosemary, thyme, and sage? They're perfect for drying and storing in jars—or turning into infused salts, oils, and rubs for soups, roasts, and stews.
Time to get cracking while the garden’s still bursting!
1. Classic Pesto: Summer in a Jar
Imagine bottling the sunshine—bright, bold, and bursting with basil, garlic, and nutty Parmesan. That’s pesto. In just minutes you’ll whisk together fresh basil leaves, garlic cloves, pine nuts (or walnuts for a twist), good olive oil, and cheese. Then:
Toss with al dente pasta for an instant crowd-pleaser.
Swirl into soups for a herby finish.
Spread on sandwiches or crostini for a gourmet snack.
Pesto is your all-star sauce: ready to rock anything from veggies to chicken, and likely to earn you “Kitchen Genius” status.
2. Basil & Rosemary Finishing Salt: Sprinkle, Snap, Flavor!
Who knew salt could be this fun? Mix the salt of your choice (think Maldon, Celtic, pink Himalayan or kosher) with finely chopped basil and a hint of rosemary. Boom—you’ve got a finishing salt that:
Rocks the Grill: Rub it on chicken breasts (1 tbsp for 4 pieces), drizzle with olive oil, and fire up the grill for juicy, herb-kissed results.
Uplevels Garlic Bread: Stir into softened, unsalted butter with garlic granules, slather on crusty bread, and toast until golden.
Transforms Caprese: Forget juggling basil leaves—just sprinkle on your tomato–mozzarella stack, drizzle with balsamic, and wow your guests.
Makes Epic Compound Butter: Mash into butter, then melt on veggies, steak, or morning toast.
A little goes a long way, and soon you’ll be sprinkling this savory confetti on everything in sight.
3. Olive Oil Basil Cubes: Freeze the Flavor
Got more basil than you can shake a pestle at? Turn it into handy-oil cubes you’ll crave all winter long:
Chop fresh basil finely.
Spoon 1 heaping tablespoon into each slot of an ice-cube tray.
Cover with 1–2 tablespoons of olive oil.
Freeze 2–3 hours (or overnight).
Store cubes in a freezer bag and call it a day.
Drop one into soups, sauces, or sautés for an instant zing of summer. It’s like a time machine for basil flavor!
4. Vibrant Basil Oil: Drizzle, Dip, Delight
When your counters are buried in greens, basil oil swoops in to save the day. Blitz basil leaves with olive oil until smooth and strain if you like it extra glossy. The result? A vivid green oil that’s great for:
Dipping: Pair with crusty bread or grilled veggies.
Pasta: Drizzle over spaghetti for a fresh finish.
Fish: Spoon onto baked or grilled fillets.
Warning: once you taste “bottled summer,” you’ll find excuses to pour it on everything—from pizza crusts to popcorn.
Ready, Set, Basil!
There you have it—four unstoppable ways to turn your basil bounty into flavor fireworks. Whether you’re blending it into pesto, sprinkling it as a salt, freezing it in oil cubes, or bottling it in vibrant olive oil, you’ll be enjoying the bounty of garden-fresh goodness all season long.
So grab that basil—and let your herby adventure begin! What will you try first?