18 Fragrant Sweet Basil Recipes for Every Occasion

Elevate your cooking with the aromatic magic of sweet basil! Whether you’re whipping up quick weeknight dinners, creating seasonal favorites, or craving comforting classics, this versatile herb adds fresh flavor to every dish. From vibrant pesto to hearty mains and refreshing sides, we’ve gathered 18 fragrant recipes to inspire your next kitchen adventure. Get ready to fall in love with basil all over again—let’s dive in!

Classic Sweet Basil Pesto Pasta

Nothing beats that moment when you open a jar of fresh basil and that unmistakable aroma fills your kitchen—it’s like summer in a bottle. I first fell in love with pesto during a trip to a tiny Italian market in Boston, where the owner insisted I try his family’s recipe, and I’ve been tweaking my version ever since. Now, it’s my go-to quick dinner when I want something that feels fancy but comes together in minutes.

Ingredients

– 2 cups fresh, fragrant sweet basil leaves, packed
– 1/2 cup rich, golden extra virgin olive oil
– 1/3 cup nutty, finely grated Parmesan cheese
– 1/4 cup toasted pine nuts with a delicate crunch
– 2 cloves aromatic, fresh garlic, peeled
– 1/2 tsp coarse sea salt
– 1/4 tsp freshly cracked black pepper
– 8 oz dried linguine pasta

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add 8 oz dried linguine pasta to the boiling water and cook for 9–11 minutes, stirring occasionally to prevent sticking, until al dente (tender but firm to the bite).
3. While pasta cooks, combine 2 cups fresh, fragrant sweet basil leaves, 1/3 cup nutty, finely grated Parmesan cheese, 1/4 cup toasted pine nuts, 2 cloves aromatic, fresh garlic, 1/2 tsp coarse sea salt, and 1/4 tsp freshly cracked black pepper in a food processor.
4. Pulse the ingredients 5–7 times in 1-second bursts until coarsely chopped, scraping down the sides with a spatula once to ensure even mixing.
5. With the food processor running on low speed, slowly drizzle in 1/2 cup rich, golden extra virgin olive oil through the feed tube over 30 seconds until the pesto forms a smooth, emulsified sauce.
6. Drain the cooked linguine in a colander, reserving 1/4 cup of the starchy pasta water.
7. Return the hot pasta to the empty pot and immediately toss with the prepared pesto sauce, adding reserved pasta water 1 tbsp at a time until the sauce lightly coats the pasta.
8. Serve immediately in warmed bowls.

Extra creamy and bursting with herbal freshness, this pesto clings beautifully to every strand of pasta. I love topping it with extra toasted pine nuts for crunch or serving it alongside grilled chicken for a heartier meal—it’s so versatile you’ll want to make a double batch!

Caprese Salad with Fresh Sweet Basil

Yesterday at the farmers market, I spotted the most vibrant heirloom tomatoes and knew exactly what I had to make. This Caprese salad has become my go-to summer dish when I want something fresh yet impressive enough for guests. There’s something magical about how these simple ingredients come together.

Ingredients

– 3 large, ripe heirloom tomatoes
– 8 ounces fresh mozzarella cheese
– 1/2 cup fresh sweet basil leaves
– 3 tablespoons rich extra virgin olive oil
– 1 tablespoon aged balsamic glaze
– 1/2 teaspoon flaky sea salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Wash and dry 3 large, ripe heirloom tomatoes thoroughly with cool water.
2. Slice the tomatoes into 1/4-inch thick rounds using a sharp serrated knife.
3. Drain 8 ounces of fresh mozzarella cheese from its liquid packaging.
4. Slice the mozzarella into 1/4-inch thick rounds matching the tomato slices.
5. Rinse 1/2 cup fresh sweet basil leaves under cold running water.
6. Pat the basil leaves completely dry with paper towels to prevent wilting.
7. Arrange tomato and mozzarella slices alternately on a large serving platter.
8. Tuck the fresh sweet basil leaves between the tomato and cheese slices.
9. Drizzle 3 tablespoons of rich extra virgin olive oil evenly over the arrangement.
10. Drizzle 1 tablespoon of aged balsamic glaze in a zigzag pattern across the salad.
11. Sprinkle 1/2 teaspoon flaky sea salt evenly over the entire dish.
12. Finish with 1/4 teaspoon freshly cracked black pepper distributed across the top.
Just assembled, this salad offers the perfect contrast between juicy tomatoes and creamy mozzarella, with the basil adding that signature fresh punch. I love serving it alongside grilled crusty bread to soak up every last drop of the olive oil and balsamic dressing.

Thai Sweet Basil Chicken Stir-Fry

Unbelievably, this Thai Sweet Basil Chicken Stir-Fry has become my go-to weeknight dinner that somehow feels both comforting and exotic. I first discovered it during a particularly stressful work week when I needed something quick yet satisfying, and now it’s the dish I make when I want to impress guests without spending hours in the kitchen.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 tbsp fragrant fish sauce
• 2 tbsp rich soy sauce
• 1 tbsp sweet palm sugar
• 3 cloves fresh garlic, finely minced
• 2 fiery Thai chilies, thinly sliced
• 1 large red bell pepper, sliced into thin strips
• 1 cup fresh Thai basil leaves, packed
• 2 tbsp vibrant vegetable oil
• 1 tbsp fresh lime juice

Instructions

1. Combine the bite-sized chicken pieces with fragrant fish sauce and rich soy sauce in a medium bowl, then let marinate for 15 minutes at room temperature.
2. Heat vibrant vegetable oil in a large wok or skillet over high heat until it shimmers, about 1 minute.
3. Add finely minced fresh garlic and thinly sliced fiery Thai chilies to the hot oil, stirring constantly for exactly 30 seconds until fragrant but not browned.
4. Add the marinated chicken pieces to the wok, spreading them in a single layer, and cook undisturbed for 2 minutes to develop a golden sear.
5. Flip the chicken pieces and continue cooking while stirring for 3 more minutes until the chicken is fully cooked through with no pink remaining.
6. Sprinkle sweet palm sugar over the chicken, stirring continuously until the sugar dissolves completely, about 1 minute.
7. Add the thin strips of red bell pepper to the wok and cook for exactly 2 minutes until slightly softened but still crisp.
8. Remove the wok from heat and immediately stir in the packed fresh Thai basil leaves until they wilt slightly from the residual heat.
9. Drizzle fresh lime juice over the stir-fry and give it one final toss to combine all elements evenly.

Key to this dish’s magic is how the tender chicken absorbs all those bold flavors while the basil adds its distinctive aroma. I love serving it over jasmine rice to soak up every bit of the savory sauce, and sometimes I’ll top it with a fried egg for an extra layer of richness that makes it feel like a special occasion meal.

Sweet Basil and Tomato Bruschetta

Haven’t we all had those summer evenings where the garden is overflowing with basil and the tomatoes are practically begging to be used? I found myself in exactly that situation last week after my neighbor dropped off a basket of sun-ripened tomatoes from her garden. My go-to solution for such abundance has always been this incredibly simple yet satisfying Sweet Basil and Tomato Bruschetta—it’s the perfect way to celebrate peak-season produce without spending hours in the kitchen.

Ingredients

– 1 loaf crusty French baguette
– 3 tablespoons rich extra virgin olive oil
– 2 cups ripe cherry tomatoes
– 1/4 cup fresh sweet basil leaves
– 2 cloves aromatic garlic
– 1 tablespoon tangy balsamic vinegar
– 1/4 teaspoon flaky sea salt
– 1/8 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice the crusty French baguette into 1/2-inch thick pieces on a diagonal.
3. Brush both sides of each bread slice generously with rich extra virgin olive oil using a pastry brush.
4. Arrange the oiled bread slices in a single layer on your prepared baking sheet.
5. Toast the bread in the preheated oven for 8-10 minutes until the edges turn golden brown and crisp.
6. While the bread toasts, rinse 2 cups of ripe cherry tomatoes under cool running water.
7. Pat the tomatoes completely dry with paper towels, then dice them into 1/4-inch pieces.
8. Stack 1/4 cup of fresh sweet basil leaves and roll them tightly into a cigar shape.
9. Thinly slice the rolled basil crosswise to create fine ribbons (this technique is called chiffonade).
10. Peel 2 cloves of aromatic garlic and mince them finely with a sharp knife.
11. Combine the diced tomatoes, basil ribbons, and minced garlic in a medium mixing bowl.
12. Drizzle 1 tablespoon of tangy balsamic vinegar over the tomato mixture.
13. Sprinkle 1/4 teaspoon of flaky sea salt and 1/8 teaspoon of freshly cracked black pepper over the mixture.
14. Gently toss all ingredients together until evenly combined, being careful not to crush the tomatoes.
15. Remove the toasted bread from the oven and let it cool for 2 minutes until warm but not burning hot.
16. Rub one side of each warm bread slice with the cut side of a fresh garlic clove for extra flavor.
17. Spoon the tomato-basil mixture generously over the garlic-rubbed side of each bread slice.
18. Drizzle any remaining juices from the mixing bowl over the assembled bruschetta.

My favorite thing about this bruschetta is how the crisp, garlicky bread contrasts with the juicy, fresh tomatoes. The sweet basil really shines through when it’s chopped right before serving, and I love serving these on a large wooden board for casual gatherings—they disappear faster than you can say “more please!”

Creamy Sweet Basil Pesto Pizza

Keeping my kitchen stocked with fresh basil has become my summer obsession, and this creamy pesto pizza is my favorite way to showcase those fragrant leaves. I actually developed this recipe after my basil plant went wild last August, and now it’s our go-to Friday night dinner that feels both indulgent and fresh.

Ingredients

– 1 pound store-bought pizza dough
– 1 cup fresh sweet basil leaves
– 1/2 cup creamy ricotta cheese
– 1/4 cup rich extra virgin olive oil
– 2 cloves aromatic garlic
– 1/4 cup freshly grated Parmesan cheese
– 1/4 teaspoon coarse sea salt
– 8 ounces fresh mozzarella cheese, sliced
– 1 cup cherry tomatoes, halved

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. Roll the pizza dough into a 12-inch circle on a floured surface, creating a slightly thicker crust around the edges.
3. Combine fresh sweet basil leaves, creamy ricotta cheese, rich extra virgin olive oil, aromatic garlic cloves, freshly grated Parmesan cheese, and coarse sea salt in a food processor.
4. Pulse the mixture for 45 seconds until it forms a smooth, vibrant green pesto sauce.
5. Spread the pesto evenly over the pizza dough, leaving a 1-inch border around the edges for the crust.
6. Arrange the fresh mozzarella cheese slices in a single layer over the pesto base.
7. Scatter the halved cherry tomatoes evenly across the pizza surface.
8. Carefully transfer the assembled pizza onto the preheated pizza stone using a pizza peel or inverted baking sheet.
9. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly with slight browning spots.
10. Remove the pizza from the oven and let it rest for 3 minutes before slicing.

Zesty and creamy with just the right amount of garlic kick, this pizza delivers incredible texture contrast between the crisp crust and melty cheese. I love serving it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, and the leftovers (if there are any!) make for amazing next-day lunches when briefly reheated in a hot oven.

Sweet Basil Lemonade with a Twist

Perfect for those sweltering summer afternoons when even the air feels heavy, I first stumbled upon this refreshing combination during a friend’s garden party last July. There’s something magical about how the sweet basil plays with the tart lemon that makes this lemonade feel both familiar and excitingly new.

Ingredients

• 1 cup freshly squeezed lemon juice from plump, vibrant lemons
• 3/4 cup granulated white sugar
• 1/2 cup fresh sweet basil leaves, gently packed
• 4 cups cold filtered water
• Ice cubes made from purified water
• Thin lemon slices for garnish
• Additional fresh basil sprigs for serving

Instructions

1. Combine 1 cup freshly squeezed lemon juice and 3/4 cup granulated white sugar in a large pitcher.
2. Stir vigorously for 2 full minutes until the sugar completely dissolves into the lemon juice.
3. Add 1/2 cup fresh sweet basil leaves to the pitcher.
4. Using a wooden spoon, gently muddle the basil leaves against the bottom and sides of the pitcher for about 30 seconds to release their essential oils.
5. Pour 4 cups cold filtered water into the pitcher and stir thoroughly to combine all ingredients.
6. Cover the pitcher with plastic wrap and refrigerate for exactly 2 hours to allow the basil flavor to fully infuse.
7. Remove the pitcher from refrigerator and strain the lemonade through a fine-mesh sieve into a clean pitcher to remove the basil leaves.
8. Fill tall glasses with ice cubes made from purified water.
9. Pour the strained lemonade over the ice, filling each glass three-quarters full.
10. Garnish each serving with thin lemon slices and additional fresh basil sprigs.

Cool and invigorating, this lemonade delivers a delightful contrast between the bright citrus notes and the herbaceous basil undertones. The texture remains perfectly smooth while the basil leaves just enough of its personality to make each sip interesting. Try serving it in mason jars with colorful paper straws for that perfect backyard barbecue vibe.

Sweet Basil Infused Olive Oil

Unbelievably versatile and bursting with fresh herbal notes, this sweet basil infused olive oil has become my kitchen staple ever since I discovered how easy it is to make at home. I first tried making it after my basil plant went absolutely wild last summer, and now I keep a bottle on hand year-round for drizzling over everything from crusty bread to grilled vegetables. There’s something so satisfying about creating your own infused oils that transforms ordinary meals into something special.

Ingredients

– 2 cups high-quality extra virgin olive oil
– 2 cups fresh sweet basil leaves, thoroughly washed and completely dried
– 1 teaspoon coarse sea salt

Instructions

1. Place 2 cups of fresh sweet basil leaves in a heatproof glass jar.
2. Heat 2 cups of high-quality extra virgin olive oil in a saucepan over medium-low heat until it reaches exactly 180°F, using a digital thermometer to monitor the temperature.
3. Carefully pour the heated olive oil over the basil leaves in the jar, ensuring all leaves are fully submerged.
4. Stir in 1 teaspoon of coarse sea salt until completely dissolved.
5. Let the mixture cool to room temperature for 45 minutes with the jar uncovered.
6. Cover the jar tightly and place it in a cool, dark pantry for 48 hours to allow the flavors to develop fully.
7. Strain the infused oil through a fine-mesh sieve lined with cheesecloth into a clean glass bottle, pressing gently on the basil leaves to extract all the flavorful oil.
8. Discard the spent basil leaves and store the finished infused oil in the refrigerator.

Creating this basil-infused olive oil yields a beautifully aromatic oil with vibrant green notes and a subtle peppery finish. The texture remains silky smooth while carrying the essence of fresh basil in every drop. I love drizzling it over ripe tomato slices or using it as the base for a quick vinaigrette that instantly elevates simple salads.

Sweet Basil and Garlic Butter Shrimp

Gosh, I can still remember the first time I made this dish—it was one of those frantic weeknights when I needed something fast but didn’t want to sacrifice flavor. That’s when this sweet basil and garlic butter shrimp became my go-to lifesaver, and now it’s a regular in our dinner rotation. There’s something magical about how quickly it comes together while tasting like you spent hours in the kitchen.

Ingredients

– 1 pound large raw shrimp, peeled and deveined
– 4 tablespoons unsalted butter, divided
– 3 cloves fresh garlic, minced
– ¼ cup fresh sweet basil leaves, chopped
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– ½ teaspoon coarse sea salt
– ¼ teaspoon finely ground black pepper

Instructions

1. Pat the shrimp completely dry with paper towels to ensure a perfect sear.
2. Season the shrimp evenly with coarse sea salt and finely ground black pepper.
3. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
4. Add the shrimp to the hot skillet in a single layer, cooking for 2 minutes until the bottoms turn pink.
5. Flip each shrimp and cook for another 1–2 minutes until opaque throughout.
6. Transfer the cooked shrimp to a clean plate using tongs.
7. Reduce the heat to medium-low and melt 2 tablespoons of unsalted butter in the same skillet.
8. Add the minced fresh garlic and sauté for 45–60 seconds until fragrant but not browned.
9. Stir in the remaining 2 tablespoons of unsalted butter until fully melted and combined.
10. Return the shrimp to the skillet, tossing to coat evenly in the garlic butter sauce.
11. Remove the skillet from heat and stir in the freshly squeezed lemon juice.
12. Fold in the chopped fresh sweet basil leaves just before serving. What I love most is how the shrimp stay juicy inside with a lightly caramelized exterior, while the garlic butter sauce soaks into everything it touches. Try serving it over creamy polenta or tossing it with angel hair pasta to make it a complete meal—either way, that bright basil and rich butter will have everyone asking for seconds.

Sweet Basil Margherita Flatbread

Haven’t you had those days where you want something delicious but don’t want to spend hours in the kitchen? I created this Sweet Basil Margherita Flatbread during one of those busy weeknights when my herb garden was overflowing with basil, and it’s become my go-to quick dinner solution ever since.

Ingredients

– 1 pound store-bought pizza dough, brought to room temperature
– 2 tablespoons rich extra virgin olive oil
– 1 cup fresh mozzarella cheese, torn into small pieces
– 2 medium ripe tomatoes, thinly sliced
– 1/4 cup fresh sweet basil leaves
– 1/4 teaspoon coarse sea salt
– 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 450°F and place a baking sheet inside to heat up for 15 minutes.
2. Lightly flour your countertop and stretch the room-temperature pizza dough into a 12-inch oval shape using your fingertips.
3. Carefully remove the hot baking sheet from the oven and transfer the stretched dough onto it.
4. Brush the entire surface of the dough with rich extra virgin olive oil using a pastry brush, making sure to reach the edges.
5. Arrange the thinly sliced ripe tomatoes evenly over the oiled dough, leaving a 1-inch border around the edges.
6. Scatter the torn fresh mozzarella cheese pieces evenly over the tomato layer.
7. Sprinkle the coarse sea salt and freshly ground black pepper evenly across the flatbread.
8. Bake at 450°F for 12-15 minutes until the crust turns golden brown and the cheese becomes bubbly with light brown spots.
9. Remove the flatbread from the oven and immediately top with fresh sweet basil leaves.
10. Let the flatbread rest for 3 minutes before slicing to allow the cheese to set slightly.
11. Use a pizza cutter to slice the flatbread into 8 even pieces.
Versatile enough for any occasion, this flatbread delivers a satisfying crunch from the golden crust that contrasts beautifully with the creamy, melted mozzarella. The sweet basil adds a fresh, aromatic note that perfectly complements the juicy tomatoes, making it ideal for serving as an appetizer cut into smaller squares or as a main dish paired with a simple green salad.

Sweet Basil and Pine Nut Risotto

Oh, the comfort of a creamy risotto on a crisp autumn evening—it takes me right back to my first cooking class in Florence where I learned that patience is the secret ingredient. This sweet basil and pine nut version has become my go-to when I want something elegant yet comforting, perfect for impressing dinner guests or treating myself after a long week. I love how the fragrant basil fills my kitchen with the most incredible aroma that always makes my neighbors peek in curiously.

Ingredients

– 1 cup Arborio rice
– 4 cups warm chicken broth
– 1/2 cup dry white wine
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup pine nuts
– 1/2 cup fresh sweet basil leaves
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tablespoons rich extra virgin olive oil
– 2 tablespoons creamy unsalted butter
– 1/2 teaspoon sea salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Heat the chicken broth in a separate saucepan over medium heat until it reaches 180°F, then reduce to low to keep warm.
2. Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden brown and fragrant, then set aside.
3. Heat the extra virgin olive oil in a large heavy-bottomed pot over medium heat until shimmering.
4. Add the finely diced onion and cook for 4-5 minutes until translucent and softened.
5. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
6. Add the Arborio rice and toast for 2 minutes, stirring constantly until the grains turn slightly translucent around the edges.
7. Pour in the dry white wine and cook while stirring until completely absorbed, about 2 minutes.
8. Add 1 cup of warm chicken broth and stir continuously until the liquid is fully absorbed.
9. Continue adding broth 1/2 cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
10. Cook for 18-20 minutes total until the rice is creamy but still has a slight bite to it.
11. Remove from heat and stir in the unsalted butter until melted and incorporated.
12. Fold in the freshly grated Parmesan cheese until the risotto becomes creamy and glossy.
13. Chop the fresh sweet basil leaves and gently stir them into the risotto.
14. Season with sea salt and freshly cracked black pepper.
15. Garnish with the toasted pine nuts before serving.

Finally, this risotto achieves the perfect balance between creamy comfort and bright freshness that makes every bite feel special. The toasted pine nuts add a delightful crunch that contrasts beautifully with the velvety rice, while the sweet basil infuses every spoonful with garden-fresh flavor. I love serving it in shallow bowls with an extra sprinkle of Parmesan and a few whole basil leaves for presentation—it turns an ordinary Tuesday into something worth celebrating.

Sweet Basil Mojito Cocktail

Perfect for those warm evenings when you want something refreshing but with an herbal twist, I first discovered this cocktail during a summer trip to Florida and have been making it ever since. There’s something magical about how the sweet basil transforms a classic mojito into something truly special.

Ingredients

• 10 fresh sweet basil leaves
• 1/2 cup fresh lime juice from juicy limes
• 1/2 cup granulated white sugar
• 1/2 cup cool filtered water
• 1 cup crisp white rum
• 1 cup chilled club soda
• Crushed ice
• 4 lime wedges for garnish
• 4 fresh basil sprigs for garnish

Instructions

1. Gently rinse 10 fresh sweet basil leaves under cool running water and pat them completely dry with a paper towel.
2. In a small saucepan, combine 1/2 cup granulated white sugar with 1/2 cup cool filtered water over medium heat.
3. Heat the sugar mixture while stirring constantly with a wooden spoon until the sugar completely dissolves, about 3-4 minutes.
4. Remove the saucepan from heat and let the simple syrup cool to room temperature, approximately 15 minutes.
5. While the syrup cools, roll 2 juicy limes on your countertop with firm pressure to release more juice.
6. Cut the limes in half and squeeze them thoroughly to extract exactly 1/2 cup of fresh lime juice.
7. In a cocktail shaker, combine the cooled simple syrup, 1/2 cup fresh lime juice, and 10 fresh sweet basil leaves.
8. Use a muddler to gently press and twist the basil leaves against the bottom of the shaker for about 30 seconds to release their oils.
9. Add 1 cup crisp white rum to the shaker along with a generous handful of crushed ice.
10. Secure the shaker lid tightly and shake vigorously for 15-20 seconds until the outside feels frosty cold.
11. Strain the mixture through a fine mesh strainer into four tall glasses filled three-quarters full with crushed ice.
12. Top each glass with 1/4 cup chilled club soda, pouring slowly down the side to preserve the bubbles.
13. Gently stir each cocktail once with a long spoon to combine the layers.
14. Garnish each drink with a fresh lime wedge and a sprig of fresh basil placed delicately on the rim.

Oh, the first sip is always the best—that bright lime hits your tongue first, followed by the subtle herbal sweetness of basil that lingers beautifully. The crushed ice keeps it refreshingly cold without diluting the flavors too quickly, making it perfect for sipping slowly on the porch. I love serving these in mason jars with colorful paper straws for that extra rustic touch that always impresses guests.

Sweet Basil and Goat Cheese Stuffed Chicken

Gosh, I still remember the first time I attempted to stuff chicken breasts—let’s just say it was a messy kitchen disaster that taught me the importance of proper technique! Now this sweet basil and goat cheese version has become my go-to dinner party showstopper, perfect for when I want to impress without spending hours in the kitchen.

Ingredients

– 4 boneless, skinless chicken breasts
– 4 ounces creamy goat cheese
– 1/4 cup fresh sweet basil leaves
– 2 cloves aromatic garlic
– 2 tablespoons rich extra virgin olive oil
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 cup all-purpose flour
– 1/2 cup dry white wine
– 1/2 cup homemade chicken broth

Instructions

1. Place chicken breasts between two sheets of parchment paper and pound to 1/4-inch thickness using a meat mallet or heavy pan.
2. In a small bowl, combine creamy goat cheese, fresh sweet basil leaves (torn into small pieces), and finely minced aromatic garlic.
3. Spread the goat cheese mixture evenly over one side of each flattened chicken breast, leaving a 1/2-inch border around the edges.
4. Carefully roll each chicken breast tightly, starting from the shorter end, and secure with kitchen twine or toothpicks.
5. Season the outside of each chicken roll with coarse kosher salt and freshly cracked black pepper.
6. Dredge each chicken roll in all-purpose flour, shaking off any excess—this creates a beautiful golden crust when seared.
7. Heat rich extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
8. Place chicken rolls seam-side down in the hot skillet and sear for 2-3 minutes per side until golden brown.
9. Transfer the skillet to a preheated 375°F oven and bake for 20-25 minutes until internal temperature reaches 165°F.
10. Remove chicken from skillet and let rest for 5 minutes—this allows juices to redistribute throughout the meat.
11. Return skillet to stovetop over medium heat and deglaze with dry white wine, scraping up all the browned bits from the bottom.
12. Add homemade chicken broth and simmer for 3-4 minutes until sauce reduces by half and slightly thickens.

Velvety goat cheese melts into every bite while sweet basil provides that fresh herbal punch that cuts through the richness. The pan sauce becomes this incredible silky blanket that ties everything together—I love serving it over creamy polenta or alongside roasted asparagus for a complete meal that always earns rave reviews from dinner guests.

Sweet Basil and Coconut Curry Soup

Sometimes, the best recipes come from those nights when you’re staring into the pantry, wondering what to make with a handful of ingredients. Sweet Basil and Coconut Curry Soup was born on one such evening for me, a happy accident that’s since become a weekly staple in my kitchen. It’s the perfect blend of creamy, herbaceous, and just a little bit spicy—a true comfort in a bowl.

Ingredients

– 1 tablespoon of fragrant virgin coconut oil
– 1 medium yellow onion, finely diced
– 2 cloves of fresh garlic, minced
– 1 tablespoon of freshly grated ginger
– 2 tablespoons of vibrant red curry paste
– 1 (13.5-ounce) can of rich, creamy coconut milk
– 4 cups of robust vegetable broth
– 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 red bell pepper, thinly sliced
– 1 cup of fresh sweet basil leaves, loosely packed
– 1 tablespoon of fresh lime juice
– 1 teaspoon of flaky sea salt

Instructions

1. Heat 1 tablespoon of fragrant virgin coconut oil in a large pot over medium heat until it shimmers.
2. Add 1 finely diced medium yellow onion and sauté for 5 minutes, stirring occasionally, until the onion turns translucent.
3. Stir in 2 minced cloves of fresh garlic and 1 tablespoon of freshly grated ginger, cooking for 1 minute until fragrant.
4. Add 2 tablespoons of vibrant red curry paste to the pot and cook for 2 minutes, stirring constantly to toast the paste and deepen its flavor.
5. Pour in 1 can of rich, creamy coconut milk and 4 cups of robust vegetable broth, then bring the mixture to a gentle boil.
6. Reduce the heat to low and add 1 pound of bite-sized chicken thigh pieces, simmering uncovered for 15 minutes until the chicken is fully cooked and tender.
7. Stir in 1 thinly sliced red bell pepper and cook for 3 more minutes until the pepper is just tender but still crisp.
8. Remove the pot from the heat and stir in 1 cup of fresh sweet basil leaves, 1 tablespoon of fresh lime juice, and 1 teaspoon of flaky sea salt.
9. Let the soup sit for 2 minutes off the heat to allow the basil to wilt slightly and the flavors to meld.

Gently ladle this aromatic soup into bowls, noticing how the creamy coconut broth hugs the tender chicken and crisp peppers. The sweet basil infuses every spoonful with a fresh, herbal note that balances the curry’s warmth beautifully. For a fun twist, I love serving it over a scoop of jasmine rice or with a side of crusty bread for dipping.

Sweet Basil and Strawberry Summer Salad

A sizzling summer afternoon last July had me craving something that could beat the heat while celebrating peak strawberry season. I found myself staring at my overflowing basil plant and a basket of ruby-red berries, and this vibrant salad was born—it’s become my go-to for backyard barbecues and lazy porch lunches ever since.

Ingredients

– 6 cups fresh baby spinach leaves
– 2 cups ripe strawberries, hulled and sliced
– 1/2 cup fresh sweet basil leaves
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped walnuts
– 3 tablespoons extra virgin olive oil
– 2 tablespoons balsamic vinegar
– 1 tablespoon honey
– 1/4 teaspoon sea salt
– 1/8 teaspoon freshly ground black pepper

Instructions

1. Rinse 6 cups of fresh baby spinach leaves under cold running water in a colander.
2. Pat the spinach completely dry using a salad spinner or clean kitchen towels.
3. Place the dried spinach in a large serving bowl.
4. Hull 2 cups of ripe strawberries and slice them into 1/4-inch thick pieces.
5. Add the sliced strawberries to the bowl with the spinach.
6. Tear 1/2 cup of fresh sweet basil leaves by hand to release their aromatic oils.
7. Sprinkle the torn basil over the spinach and strawberries.
8. Crumble 1/4 cup of feta cheese directly over the salad ingredients.
9. Roughly chop 1/4 cup of walnuts into small pieces using a sharp knife.
10. Toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden.
11. Let the walnuts cool for 2 minutes before adding them to the salad.
12. In a small jar, combine 3 tablespoons of extra virgin olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, 1/4 teaspoon of sea salt, and 1/8 teaspoon of freshly ground black pepper.
13. Secure the lid on the jar and shake vigorously for 30 seconds until the dressing is fully emulsified.
14. Drizzle the dressing evenly over the salad ingredients.
15. Using salad tongs, gently toss everything together until all components are lightly coated with dressing.

You’ll love how the juicy strawberries burst against the crisp spinach, while the toasted walnuts add that essential crunch. Try serving it alongside grilled chicken or spooned over crostini for an elegant appetizer—the sweet-tangy dressing makes every bite sing with summer flavor.

Sweet Basil and Lemon Sorbet

My garden’s sweet basil was practically begging to be used in something beyond pesto this year, and after a particularly sweltering summer day, I decided to transform those fragrant leaves into the most refreshing sorbet imaginable. There’s something magical about how the bright, citrusy notes of lemon perfectly complement the herbaceous sweetness of basil, creating a dessert that feels both sophisticated and incredibly simple. Trust me, this recipe will make your taste buds sing and cool you down in the most delightful way.

Ingredients

– 1 cup granulated sugar
– 1 cup water
– 1 cup freshly squeezed lemon juice from about 4-6 plump, juicy lemons
– 1/2 cup lightly packed fresh sweet basil leaves, plus extra for garnish
– Zest of 1 large lemon

Instructions

1. Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat.
2. Stir continuously with a wooden spoon until the sugar completely dissolves, about 3-4 minutes, creating a simple syrup.
3. Remove the saucepan from heat and immediately stir in 1/2 cup lightly packed fresh sweet basil leaves.
4. Let the basil steep in the syrup for exactly 15 minutes to infuse its flavor without becoming bitter.
5. Strain the syrup through a fine-mesh sieve into a medium bowl, pressing gently on the basil leaves to extract all their flavorful oils.
6. Whisk in 1 cup freshly squeezed lemon juice and the zest of 1 large lemon until fully incorporated.
7. Pour the mixture into a shallow, freezer-safe container, covering it with a tight-fitting lid.
8. Freeze for 30 minutes, then remove and vigorously stir with a fork to break up any ice crystals that are forming.
9. Return to freezer and repeat the stirring process every 30 minutes for about 2-3 hours until the sorbet reaches a firm, scoopable consistency.
10. For optimal texture, transfer the nearly frozen sorbet to a food processor and pulse until smooth and creamy, about 1 minute.
11. Return to the container and freeze for one final hour before serving.
Zesty and vibrant, this sorbet delivers an incredible burst of fresh lemon that’s beautifully balanced by the subtle, sweet herbaceousness of basil. The texture is wonderfully smooth and light, making it perfect for cleansing the palate between courses or serving in hollowed-out lemon halves for a stunning presentation at summer gatherings.

Sweet Basil and Garlic Roasted Potatoes

Very few side dishes earn a permanent spot in my weekly rotation, but these sweet basil and garlic roasted potatoes have become my go-to for everything from casual family dinners to impressive holiday spreads. I first discovered this magical combination when my basil plant went wild last summer, and now I can’t imagine roasted potatoes without that fresh, aromatic punch. There’s something so comforting about that garlicky, herby scent filling the kitchen while these beauties crisp up in the oven.

Ingredients

– 2 pounds of russet potatoes, scrubbed clean and cut into 1-inch chunks
– 3 tablespoons of rich extra virgin olive oil
– 4 cloves of fresh garlic, minced
– ¼ cup of fresh sweet basil leaves, finely chopped
– 1 teaspoon of coarse sea salt
– ½ teaspoon of freshly cracked black pepper

Instructions

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Place the scrubbed russet potato chunks in a large mixing bowl.
3. Drizzle the rich extra virgin olive oil over the potatoes and toss thoroughly to coat every piece evenly.
4. Add the minced fresh garlic, finely chopped sweet basil leaves, coarse sea salt, and freshly cracked black pepper to the bowl.
5. Toss everything together until the potatoes are completely coated with the herb and seasoning mixture.
6. Spread the seasoned potatoes in a single layer on the prepared baking sheet, making sure they don’t touch each other for maximum crisping.
7. Roast the potatoes at 425°F for 25 minutes until the bottoms develop a golden brown crust.
8. Remove the baking sheet from the oven and flip each potato piece using tongs to ensure even browning on all sides.
9. Return the potatoes to the oven and continue roasting for another 15-20 minutes until they’re crispy and golden brown on all sides.
10. Test for doneness by piercing a potato chunk with a fork – it should slide through easily without resistance.
11. Transfer the roasted potatoes to a serving bowl immediately to prevent them from steaming on the hot pan. Perfectly crispy on the outside while remaining fluffy and tender inside, these potatoes deliver an incredible garlic-forward flavor with sweet basil notes that linger beautifully. I love serving them alongside grilled chicken or crumbling them over a fresh green salad for added texture – they’re versatile enough to elevate any meal while feeling wonderfully familiar.

Sweet Basil and Mango Salsa

During a sweltering summer barbecue last year, I found myself staring at the same old tomato salsa when inspiration struck—why not create something fruity and refreshing? This sweet basil and mango salsa was born from that moment, and it’s become my go-to for everything from taco nights to poolside snacking.

Ingredients

• 2 large ripe mangoes, peeled and diced into ¼-inch cubes
• ½ cup finely chopped red onion
• ¼ cup freshly chopped sweet basil leaves
• 1 jalapeño pepper, seeds removed and minced
• 3 tablespoons freshly squeezed lime juice
• 2 tablespoons extra virgin olive oil
• 1 teaspoon coarse sea salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Place the diced ripe mangoes in a medium glass mixing bowl.
2. Add the finely chopped red onion to the mangoes.
3. Mix in the freshly chopped sweet basil leaves.
4. Stir in the minced jalapeño pepper (tip: wear gloves when handling hot peppers to avoid skin irritation).
5. Pour the freshly squeezed lime juice over the mixture.
6. Drizzle the extra virgin olive oil into the bowl.
7. Sprinkle the coarse sea salt evenly over the ingredients.
8. Add the freshly cracked black pepper (tip: cracking pepper fresh releases more aromatic oils).
9. Gently fold all ingredients together until well combined, about 15-20 folds (tip: avoid overmixing to maintain the mango’s delicate texture).
10. Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes to allow flavors to meld.

Perfectly balanced between sweet and savory, this salsa delivers juicy mango bursts against the peppery basil backdrop. I love serving it over grilled fish for a tropical twist, or simply with crispy tortilla chips for maximum crunch contrast.

Sweet Basil and Parmesan Crusted Salmon

Diving into my recipe archives always brings back such delicious memories, and this sweet basil and Parmesan crusted salmon is one I make at least twice a month—it’s that perfect weeknight dinner that feels fancy but comes together in under 30 minutes. I actually created this recipe after my herb garden went wild with basil one summer, and now it’s become my go-to when I want something healthy but incredibly flavorful.

Ingredients

• 4 (6-ounce) fresh salmon fillets, skin removed
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup packed fresh sweet basil leaves
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 2 cloves aromatic garlic, minced
• 1/4 teaspoon coarse sea salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the fresh salmon fillets completely dry with paper towels—this helps the crust adhere better.
3. In a food processor, combine the freshly grated Parmesan cheese, packed fresh sweet basil leaves, rich extra virgin olive oil, freshly squeezed lemon juice, aromatic minced garlic, coarse sea salt, and freshly cracked black pepper.
4. Pulse the mixture until it forms a coarse paste, about 10-12 pulses—don’t over-process or the basil will turn dark.
5. Divide the Parmesan-basil mixture evenly among the salmon fillets, pressing it firmly onto the top surface of each one.
6. Place the crusted salmon fillets on the prepared baking sheet, making sure they aren’t touching.
7. Bake at 400°F for 12-15 minutes, until the crust is golden brown and the salmon flakes easily with a fork.
8. Let the salmon rest for 3 minutes before serving—this allows the juices to redistribute throughout the fish.

Zesty and herbaceous, this salmon emerges with the most incredible texture—flaky and moist inside while the crust becomes wonderfully crisp. The Parmesan forms a savory, slightly salty crust that perfectly complements the sweet basil fragrance. I love serving it over creamy polenta or with roasted asparagus to soak up all those delicious juices.

Summary

Overflowing with flavor possibilities, this collection proves sweet basil’s incredible versatility for any meal or occasion. We hope these 18 recipes inspire your next kitchen adventure! Try your favorites, then leave a comment sharing which dish you loved most. Don’t forget to pin this article on Pinterest to save these fragrant ideas for later. Happy cooking!