15 Fresh Basil Recipes from Your Home Garden

Nothing beats the amazing smell of fresh basil growing in your garden. These bright green leaves add incredible flavor to so many dishes.

From classic pesto to refreshing drinks, these fifteen recipes help you use up all that beautiful basil before it goes to waste.

01. Garden Zucchini and Mozzarella Frittata

A fluffy egg dish packed with fresh vegetables and melted cheese. This versatile meal works perfectly for breakfast, lunch, or a light dinner.

Ingredients: 8 large eggs, 1 medium zucchini (diced), 1 cup fresh mozzarella (cubed), ¼ cup fresh basil leaves (chopped), 2 tablespoons olive oil, 1 small onion (diced), 2 cloves garlic (minced), salt and pepper to taste.

How To Make Garden Zucchini and Mozzarella Frittata

1. Preheat your oven to 375°F and heat olive oil in a 10-inch oven-safe skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent.

2. Add minced garlic and diced zucchini to the skillet, cooking for another 5 minutes until zucchini is tender and most liquid has evaporated. Season with salt and pepper.

3. Whisk eggs in a large bowl with salt, pepper, and chopped basil. Pour egg mixture over vegetables in the skillet, gently stirring to distribute evenly.

4. Scatter mozzarella cubes over the top and transfer skillet to oven. Bake for 12-15 minutes until eggs are set in center and top is lightly golden brown.

02. Grilled Vegetable Pesto Pasta

Smoky grilled vegetables tossed with homemade basil pesto and hearty pasta. This colorful dish transforms simple vegetables into a satisfying complete meal.

Ingredients: 12 oz whole grain pasta, 2 cups fresh basil leaves, ½ cup pine nuts, 3 cloves garlic, ½ cup olive oil, ½ cup Parmesan cheese (grated), 1 zucchini (sliced), 1 bell pepper (sliced), 1 eggplant (sliced), salt and pepper to taste.

How To Make Grilled Vegetable Pesto Pasta

1. Start your pasta water boiling and preheat grill to medium-high heat. Slice all vegetables into ½-inch thick pieces and brush with olive oil, seasoning with salt and pepper.

2. Make pesto by combining basil, pine nuts, and garlic in a food processor. Pulse until chopped, then slowly add olive oil while processing until smooth. Stir in Parmesan cheese and season with salt.

3. Grill vegetables for 4-5 minutes per side until tender with nice char marks. Remove from grill and cut into bite-sized pieces when cool enough to handle.

4. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining, then toss hot pasta with pesto, grilled vegetables, and pasta water as needed for consistency.

03. Lemony Fresh Herb Orzo

Bright and zesty orzo pasta with fresh herbs and lemon. This light side dish pairs beautifully with grilled chicken or seafood for a complete meal.

Ingredients: 1 lb orzo pasta, ¼ cup fresh basil (chopped), ¼ cup fresh parsley (chopped), 2 lemons (juiced and zested), ¼ cup olive oil, 3 cloves garlic (minced), ½ cup Parmesan cheese (grated), salt and pepper to taste.

How To Make Lemony Fresh Herb Orzo

1. Cook orzo in salted boiling water according to package directions until al dente. Reserve 1 cup pasta cooking water before draining the orzo completely.

2. While pasta cooks, whisk together olive oil, lemon juice, lemon zest, and minced garlic in a large serving bowl. Season with salt and pepper to taste.

3. Add hot drained orzo to the lemon mixture and toss well to coat. Add chopped basil, parsley, and Parmesan cheese, tossing gently to combine all ingredients.

4. Add reserved pasta water gradually until you reach your desired consistency. The orzo should be creamy but not soupy. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

04. White Bean Summer Salad with Basil Dressing

A refreshing no-cook salad featuring ripe tomatoes, crisp cucumbers, and creamy white beans. The homemade basil vinaigrette makes this simple salad absolutely extraordinary.

Ingredients: 2 cans cannellini beans (drained and rinsed), 2 cups cherry tomatoes (halved), 1 large cucumber (diced), ½ cup fresh basil leaves, ⅓ cup olive oil, 2 tablespoons red wine vinegar, 1 clove garlic (minced), salt and pepper to taste.

How To Make White Bean Summer Salad with Basil Dressing

1. Combine drained beans, halved cherry tomatoes, and diced cucumber in a large serving bowl. Make sure vegetables are cut into similar-sized pieces for the best texture and appearance.

2. Make the basil vinaigrette by combining basil leaves, olive oil, red wine vinegar, and minced garlic in a food processor. Process until smooth and bright green in color.

3. Pour basil dressing over bean and vegetable mixture, tossing gently to coat everything evenly. Season with salt and pepper, tasting and adjusting as needed.

4. Let salad sit at room temperature for 15 minutes before serving to allow flavors to meld together. This salad tastes even better after chilling in the refrigerator for an hour.

5. Give the salad a final stir before serving, as the dressing may settle. Garnish with extra fresh basil leaves for a beautiful presentation.

05. Italian Scallops with Tomatoes and Fresh Basil

Perfectly seared scallops in a Mediterranean sauce with tomatoes, olives, and aromatic basil. This elegant dish delivers restaurant-quality flavors in your own kitchen.

Ingredients: 1½ lbs large sea scallops, 2 cups cherry tomatoes (halved), ½ cup Kalamata olives (pitted and halved), ¼ cup fresh basil (chopped), 3 tablespoons olive oil, 3 cloves garlic (minced), ¼ cup white wine, salt and pepper to taste.

How To Make Italian Scallops with Tomatoes and Fresh Basil

1. Remove side muscles from scallops and pat completely dry with paper towels. Season both sides generously with salt and pepper, which helps create a beautiful golden crust.

2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add scallops without overcrowding and sear for 2-3 minutes per side until golden brown.

3. Remove scallops to a plate and add remaining olive oil to the same skillet. Add minced garlic and cook for 30 seconds until fragrant but not browned.

4. Add cherry tomatoes and olives to the skillet, cooking for 3-4 minutes until tomatoes start to break down. Pour in white wine and simmer for 2 minutes.

5. Return scallops to skillet along with chopped basil, gently tossing to combine. Cook for 1 minute more until scallops are heated through and sauce is well combined.

06. Sweet Strawberry Basil Quinoa Bowl

A surprising combination of fresh strawberries, nutty quinoa, and aromatic basil. This colorful grain salad proves that healthy eating can be both creative and absolutely delicious.

Ingredients: 1 cup quinoa, 2 cups fresh strawberries (sliced), ¼ cup fresh basil (chopped), ¼ cup toasted pine nuts, 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, ¼ cup feta cheese (crumbled), salt to taste.

How To Make Sweet Strawberry Basil Quinoa Bowl

1. Rinse quinoa thoroughly under cold water until water runs clear. Cook quinoa in 2 cups salted water, bringing to a boil then reducing to simmer for 15 minutes until tender.

2. Fluff cooked quinoa with a fork and let cool to room temperature. This prevents the strawberries from getting mushy when you mix everything together.

3. Whisk together olive oil, balsamic vinegar, and honey in a small bowl to create a sweet and tangy dressing that complements both strawberries and basil perfectly.

4. Combine cooled quinoa, sliced strawberries, chopped basil, and toasted pine nuts in a large bowl. Drizzle with dressing and toss gently to coat all ingredients.

5. Top with crumbled feta cheese and let salad sit for 10 minutes before serving to allow all the flavors to blend together beautifully.

07. Honey Basil Lemonade

A refreshing twist on classic lemonade with fragrant basil and natural honey. This unique summer drink offers the perfect balance of sweet, tart, and herbal flavors.

Ingredients: 1 cup fresh lemon juice, ½ cup honey, ¼ cup fresh basil leaves, 4 cups cold water, 2 cups ice cubes, lemon slices for garnish, extra basil sprigs for garnish.

How To Make Honey Basil Lemonade

1. Combine honey and basil leaves in a small saucepan with ½ cup water. Heat gently over medium heat, stirring until honey dissolves completely and mixture just begins to simmer.

2. Remove from heat and let basil steep in the honey syrup for 30 minutes to 1 hour. The longer it steeps, the stronger your basil flavor will be.

3. Strain out basil leaves and discard them, keeping the infused honey syrup. Mix the basil honey syrup with fresh lemon juice in a large pitcher.

4. Add cold water and stir well to combine all ingredients. Taste and adjust sweetness or tartness by adding more honey or lemon juice as needed.

5. Serve over ice in tall glasses, garnishing each with a lemon slice and fresh basil sprig for a beautiful presentation that smells amazing.

08. Pesto Zucchini Noodles with Chicken

Spiralized zucchini noodles tossed in homemade pesto with tender chicken pieces. This low-carb dinner helps you use up summer zucchini while keeping things light and healthy.

Ingredients: 4 medium zucchini (spiralized), 1 lb boneless chicken breast (cubed), 2 cups fresh basil, ½ cup pine nuts, 3 cloves garlic, ½ cup olive oil, ½ cup Parmesan cheese (grated), 2 tablespoons butter, salt and pepper to taste.

How To Make Pesto Zucchini Noodles with Chicken

1. Make pesto by combining basil, pine nuts, and garlic in a food processor. Pulse until chopped, then slowly add olive oil while processing until smooth and creamy.

2. Season cubed chicken with salt and pepper. Heat butter in a large skillet over medium-high heat and cook chicken for 6-8 minutes until golden brown and cooked through.

3. Add spiralized zucchini noodles to the skillet with cooked chicken. Toss gently for 2-3 minutes just until zucchini is slightly softened but still has some bite.

4. Remove from heat and immediately toss with prepared pesto and grated Parmesan cheese. The residual heat will warm the pesto without overcooking the delicate zucchini noodles.

09. Roasted Pepper Caprese Salad

Colorful roasted bell peppers paired with creamy mozzarella and fresh basil. This twist on classic caprese showcases sweet peppers instead of tomatoes for a unique presentation.

Ingredients: 3 large bell peppers (red, yellow, orange), 8 oz fresh mozzarella (sliced), ¼ cup fresh basil leaves, 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, salt and pepper to taste.

How To Make Roasted Pepper Caprese Salad

1. Roast whole bell peppers directly over gas flame or under broiler, turning frequently until skin is charred and blistered all over, about 10-12 minutes total.

2. Place charred peppers in a bowl and cover tightly with plastic wrap. Let steam for 15 minutes, which makes the skins easy to peel off completely.

3. Remove skins, stems, and seeds from peppers, then slice into thick strips. Arrange pepper strips on a serving platter alternating with sliced fresh mozzarella.

4. Whisk together olive oil, balsamic vinegar, and honey to create a sweet and tangy dressing. Drizzle over peppers and mozzarella, then season with salt and pepper.

5. Scatter fresh basil leaves over the entire salad just before serving. Let sit for 10 minutes to allow flavors to meld together beautifully.

10. Baked Pesto Chicken with Mozzarella

Juicy chicken breasts topped with basil pesto, melted mozzarella, and cherry tomatoes. This one-pan dinner delivers incredible Italian flavors with minimal cleanup required.

Ingredients: 4 boneless chicken breasts, ½ cup basil pesto, 1 cup mozzarella cheese (shredded), 1 cup cherry tomatoes (halved), 2 tablespoons olive oil, ¼ cup fresh basil (chopped), salt and pepper to taste.

How To Make Baked Pesto Chicken with Mozzarella

1. Preheat oven to 425°F and lightly oil a 9×13 inch baking dish. Season chicken breasts on both sides with salt and pepper, then place in prepared baking dish.

2. Spread basil pesto evenly over the top of each chicken breast, making sure to cover the entire surface for maximum flavor in every bite.

3. Top each pesto-covered chicken breast with shredded mozzarella cheese, then arrange halved cherry tomatoes around the chicken in the baking dish.

4. Drizzle olive oil over tomatoes and season them with salt and pepper. Bake for 20-25 minutes until chicken reaches 165°F internal temperature and cheese is golden and bubbly.

5. Let rest for 5 minutes before serving, then garnish with fresh chopped basil. The resting time helps juices redistribute for perfectly moist chicken.

11. Chickpea Basil Flatbread Pizza

A protein-packed flatbread topped with seasoned chickpeas, cashews, and fresh basil. This creative pizza alternative uses store-bought crust to make preparation quick and easy.

Ingredients: 2 naan or flatbread crusts, 1 can chickpeas (drained and rinsed), ½ cup raw cashews, 3 cloves garlic (minced), ¼ cup olive oil, ¼ cup fresh basil (chopped), ¼ cup Parmesan cheese (grated), salt and pepper to taste.

How To Make Chickpea Basil Flatbread Pizza

1. Preheat oven to 425°F and place flatbread crusts on a large baking sheet. Brush lightly with olive oil and bake for 3-4 minutes until just beginning to crisp.

2. Mash chickpeas roughly with a fork, leaving some whole pieces for texture. Mix with minced garlic, 2 tablespoons olive oil, salt, and pepper to create a chunky spread.

3. Spread chickpea mixture evenly over partially baked flatbreads, leaving a small border around edges for a nice crust appearance.

4. Sprinkle chopped cashews and fresh basil over chickpea layer, then top with grated Parmesan cheese. Drizzle with remaining olive oil.

5. Bake for 10-12 minutes until edges are golden brown and toppings are heated through. Cut into wedges and serve immediately while still warm and crispy.

12. Cold Walnut Pesto Pasta Salad

A refreshing pasta salad with walnut pesto, fresh tomatoes, and roasted red peppers. This make-ahead dish tastes even better after chilling in the refrigerator overnight.

Ingredients: 1 lb pasta shells, 2 cups fresh basil, ½ cup walnuts, 3 cloves garlic, ½ cup olive oil, ½ cup Parmesan cheese (grated), 2 cups cherry tomatoes (halved), 1 jar roasted red peppers (sliced), salt and pepper to taste.

How To Make Cold Walnut Pesto Pasta Salad

1. Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking process, then drain thoroughly and let cool completely.

2. Make walnut pesto by combining basil, walnuts, and garlic in food processor. Pulse until chopped, then slowly add olive oil while processing until smooth and creamy.

3. Stir grated Parmesan into pesto and season with salt and pepper. The cheese helps bind the pesto and adds extra richness to the pasta salad.

4. Combine cooled pasta, halved cherry tomatoes, and sliced roasted red peppers in a large serving bowl. Add pesto and toss gently until everything is well coated.

5. Cover and refrigerate for at least 1 hour before serving to allow flavors to develop. Toss again before serving and adjust seasoning if needed.

13. Skillet Chicken with Basil-Anchovy Butter

Crispy chicken thighs with a savory compound butter and blistered shishito peppers. The anchovies add incredible umami depth without any fishy taste in this one-pan dinner.

Ingredients: 6 bone-in chicken thighs, ½ cup butter (softened), ¼ cup fresh basil (chopped), 4 anchovy fillets (minced), 1 lb shishito peppers, 2 tablespoons olive oil, 3 cloves garlic (minced), salt and pepper to taste.

How To Make Skillet Chicken with Basil-Anchovy Butter

1. Make compound butter by mixing softened butter with chopped basil, minced anchovies, and minced garlic. Season with pepper and set aside at room temperature.

2. Season chicken thighs generously with salt and pepper on both sides. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.

3. Place chicken thighs skin-side down in hot skillet and cook for 5-6 minutes until skin is golden brown and crispy. Flip and cook 3 minutes more.

4. Add shishito peppers around chicken in the skillet and dot chicken with basil-anchovy butter. Transfer skillet to 425°F oven for 15-18 minutes until chicken reaches 165°F.

5. Let rest for 5 minutes before serving. The butter will create a delicious pan sauce that coats both the chicken and peppers perfectly.

14. Heirloom Tomato Salad with Lemon-Basil Dressing

A showcase for beautiful heirloom tomatoes with a bright lemon-basil vinaigrette. This simple salad lets the natural sweetness and vibrant colors of summer tomatoes shine through.

Ingredients: 3 lbs mixed heirloom tomatoes (sliced), ¼ cup fresh basil (chopped), ¼ cup olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 1 teaspoon Dijon mustard, 1 shallot (minced), salt and pepper to taste.

How To Make Heirloom Tomato Salad with Lemon-Basil Dressing

1. Slice heirloom tomatoes into thick rounds, removing any tough core areas. Arrange overlapping slices on a large serving platter, alternating colors for the most beautiful presentation.

2. Sprinkle sliced tomatoes generously with salt and let sit for 15 minutes. This draws out excess moisture and concentrates the tomato flavors beautifully.

3. Make dressing by whisking together olive oil, lemon juice, lemon zest, Dijon mustard, and minced shallot in a small bowl. Season with salt and pepper to taste.

4. Stir chopped fresh basil into the lemon dressing just before serving to keep the herbs bright green and aromatic.

5. Drizzle lemon-basil dressing over salted tomatoes and let sit for 10 minutes before serving to allow all the flavors to meld together perfectly.

15. One-Pot Tomato Basil Pasta

Everything cooks together in one pot for this creamy tomato-basil pasta. This weeknight-friendly dinner requires minimal cleanup while delivering maximum comfort food satisfaction for the whole family.

Ingredients: 1 lb penne pasta, 1 can crushed tomatoes, 3 cups chicken broth, 1 medium onion (diced), 4 cloves garlic (minced), ½ cup heavy cream, ½ cup fresh basil (chopped), ½ cup Parmesan cheese (grated), 2 tablespoons olive oil, salt and pepper to taste.

How To Make One-Pot Tomato Basil Pasta

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 4-5 minutes until softened and translucent throughout.

2. Add minced garlic and cook for 30 seconds until fragrant. Stir in crushed tomatoes, chicken broth, and uncooked pasta, bringing mixture to a boil.

3. Reduce heat to medium-low and simmer for 15-18 minutes, stirring frequently to prevent sticking. Cook until pasta is tender and most liquid is absorbed.

4. Stir in heavy cream and chopped fresh basil, cooking for 2 minutes more until cream is heated through and sauce is creamy and well combined.

5. Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper, then let stand 5 minutes before serving to allow sauce to thicken slightly.

Final Thoughts

These fifteen basil recipes help you make the most of your garden harvest. From quick weeknight dinners to refreshing summer drinks, there’s something for every occasion.

Fresh basil transforms ordinary ingredients into extraordinary meals. Start cooking with these recipes and discover new favorite ways to enjoy this amazing herb.