Philadelphia, PA
—Basil tends to multiply quickly in your garden, potentially overwhelming you with too much to use. Luckily, this versatile ingredient can be used in multiple recipes, from drinks and appetizers to salads and even lemonades made with freshly snipped basil leaves!
Pesto is the ideal way to use a large quantity of basil, with this versatile condiment lasting in your fridge for weeks or even months, ready for use on pasta, pizza, sandwiches, toast, and eggs, and drizzled onto grilled vegetables.
Add freshly chopped basil to any soup, stew, or sauce for a bright green hue and fantastic flavor! Or try our simple tomato and basil soup for something hearty yet warming without much effort.
Your basil can also be quickly dried for long-term storage, and the results can be fantastic. Wash and dry the leaves before arranging them on an herb drying rack in a dark cupboard for approximately one month. Then, crumble and add as necessary to dishes or salads and casseroles.
Or you could freeze it instead: simply separate leaves from stems, wash and pat dry them before placing them into an ice cube tray, and drizzle a small amount of olive oil on them to freeze before reusing later!
