Got basil plants that just won't quit? Here are all the recipes you need—for main dishes, salads, dessert, and drinks—to put them to use.
At Serious Eats, we’re a team of self-proclaimed food nerds who are ever-curious about the “why” behind cooking. The staff has worked in restaurants, test kitchens, bakeries, and other notable publications, bringing extensive culinary and editorial expertise to the table.Minty-herbal fresh basil hits its stride come late spring and keeps growing strong all summer long. While we can't get enough of classic preparations like pesto, there aremany more ways to make the most of it.
Drizzle with good-quality olive oil, sprinkle lightly with a crunchy coarse sea salt, and you're done.If the mozzarella you can get your hands on isn't quite Caprese-worthy, marinating it in olive oil can be an easy way to perk it up. Here, we let cherry-sized mozzarella balls soak with extra-virgin olive oil, fresh basil, salt, and pepper for at least half an hour, then toss them with sweet cherry tomatoes and balsamic vinegar.
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