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Basil

Explore 216 recipes, 6 articles, 1 gallery, 70 videos, and more

Ravioli with Tomatoes and Basil Dressing

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Grilled Tomato and Corn Pasta Salad

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Roasted Portobello Caprese Salad

It's been a while since I've cooked with portobellos, I'm not sure why exactly -- maybe I had one too many portobello burgers in the late ā€™80s. Whatever the reason, I think it's high time they made a comeback. Today Iā€™m roasting them with sweet tomatoes and earthy garlic. Then I'll layer them with some fresh basil and creamy mozzarella into a super-satisfying salad. Check it out!
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Chicken and Basil Stir-Fry

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Soup au Pistou

Time:55 mins
Ingredients
  • 1 cup lightly packed fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, smashed
  • 3 anchovy fillets
  • 1/3 cup grated Parmesan, plus more for serving
  • 2 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, washed well, and drained (about 4 cups)
  • 2 small celery stalks, cut into 1/2-inch pieces (about 2/3 cup)
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • Coarse salt and freshly ground pepper
  • 1 small zucchini, cut into 1/2-inch pieces (about 1 1/2 cups)
  • 1 small yellow squash, cut into 1/2-inch pieces (about 1 1/2 cups)
  • 4 cups low-sodium chicken broth
  • 1 Parmesan rind, about 1 by 3 inches
  • 2 cans (15.5 ounces each) small white beans, such as navy, rinsed and drained
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Pasta with Snap Peas, Basil, and Spinach

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Lemon-Basil Shrimp with Shaved Zucchini Salad

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Shaved-Squash Salad with Tomatoes, Zucchini Blossoms, Ricotta, and Thyme Oil

Time:30 mins
Ingredients
  • 1 generous handful fresh thyme sprigs (about 3/4 ounces)
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
  • 2 baby zucchini (3 ounces total), thinly shaved on a mandoline
  • 4 baby pattypan squashes (a mixture of yellow and green; 3 ounces total), thinly shaved on a mandoline
  • 4 ounces mixed teardrop or cherry small tomatoes, cut in half crosswise (1 cup)
  • 6 zucchini blossoms, halved or quartered if large
  • 1/4 cup fresh basil leaves, torn if large, plus more for sprinkling (optional)
  • Pinch of red-pepper flakes
  • 1/4 teaspoon coarse salt
  • Coarsely ground pepper
  • 3 ounces fresh ricotta (1/3 cup)
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Savory Corn Pudding

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Summer Vegetable Skewers with Pesto Drizzle

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