Likely, you’re here because you read Meredith’s article about how to prune basil, so it grows into massive plants.
Now, instead of these spindly little plants with about seven leaves that have already gone to seed, you’ve got monster basil bushes taking over your garden.
Instead of zucchini, you’ve got basil coming out of your ears. What are you going to do with it all?
Oh, my friend, I am here to help. The answer is quite simple when you’ve got tons of basil.
Ha, yeah, I know, not funny. This is serious. We’re past pesto. We’ve all got about six gallon freezer bags filled with ice cubes of pesto in our freezer. Christmas ham? No honey, we’re having pesto for Christmas dinner this winter.
And I can tell by your twitching eyebrow that even mentioning the word “Caprese” will probably end with me being pelted with frozen pesto cubes.
You’re probably thinking, “This is a basil emergency, Tracey. Please, give me something I haven’t made fifty times in the past month.”
Comin’ up!
Let’s start with a couple of incredibly easy things; dishes you can make with only a couple of ingredients and a few minutes of your time.
Oh yeah, only three ingredients, and you’re well on your way to the most incredible toast you’ve ever used to mop up your pesto marinara. This tasty compound butter is great on toasted bread, tossed with pasta or melted over fresh, steamed veggies.
Herb-infused salts are an excellent way to enjoy the flavor of fresh herbs all year long. They’re quick and easy to mix up. And they make an inexpensive yet super-impressive gift for all of the foodies in your life.
Salt and fresh basil are all you need, and I’ll bet you’ve already got both.
Basil tea is a wonderful drink after a big meal. The scent is soothing, and basil is great for mild indigestion. Settle your stomach after an especially rich dinner.
Place 4-6 fresh leaves in a teapot and pour in boiling water. Let the tea steep for five minutes. Serve your basil tea with a squeeze of lemon or a teaspoon of honey.
I’m just going to tell you right now this is the best thing on this entire list.
What do you mean I’m only saying that because it’s my recipe?
In all seriousness, this is a great mead. When you bring the glass up to your lips to take a sip, you get the aroma of sun-warmed basil, and that first taste is bursting with the sweetness of the blueberries. It just gets better with time. I make a batch every summer.
It’s a perennial favorite among family and friends, and I’m often left with only a single bottle for myself after I’m done giving them out. That’s why this year, I made two batches!
I walk you through the entire process from start to finish. (Here’s a secret about making your own mead, cider or beer – most of it involves long stretches of completely ignoring the thing you’re making. It’s the perfect hobby for lazy hobbyists like myself.)
Of course, if you don’t want to wait to drink your boozy basil, you can always make a cocktail. With craft cocktails being the epitome of cool these days, more and more herbs are finding their way into your coupe glass. For a refreshing gin-based cocktail, give this delightful basil smash a try.
Or, if you want something alcohol-free, you can’t beat a tall, cold glass of lemonade. When you infuse this classic summer sipper with basil, you’ll be stirring up pitcher after pitcher all summer long. Citrus and basil pair so well together. The slight spicey green of the basil helps to temper the acidic sweetness of traditional lemonade.
Bring a pitcher to your next barbecue or picnic because, let’s face it, you only need so many bowls of macaroni salad.
Okay, I know it’s Caprese, but this is grilled cheese. This is a delicious, cheesy sandwich to keep you going while you’re out there working in the garden all day. Did I mention the gooey melted cheese? Whip up a few of these sandwiches at the end of the day for a lightning-fast and satisfying dinner option.
Sometimes the best recipes are merely a twist on an old standby. When it comes to Mexican food, it’s hard to beat fresh guacamole for adding to tacos and dipping chips. Take this tasty condiment in an entirely different direction with some traditional Italian flavors. Skip the chips and toast a few slices of pita.
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