18 Fragrant Sweet Basil Recipes Deliciously Fresh

Delight your senses with the aromatic allure of sweet basil in our roundup of 18 irresistibly fresh recipes! Whether you’re whipping up a quick weeknight dinner or savoring the flavors of the season, these dishes promise to transform your meals into a celebration of freshness. Dive into our list and discover how this versatile herb can elevate your cooking to delicious new heights. Ready to get inspired?

Classic Basil Pesto Pasta

Kickstart your culinary adventure with this timeless Classic Basil Pesto Pasta, a dish that marries simplicity with vibrant flavors.

Ingredients

• 2 cups fresh basil leaves, tightly packed
• 1/2 cup extra-virgin olive oil
• 1/3 cup pine nuts, lightly toasted
• 2 garlic cloves, minced
• 1/2 cup Parmigiano-Reggiano, freshly grated
• 1/4 cup Pecorino Romano, freshly grated
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 12 oz dried spaghetti

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti, stirring immediately to prevent sticking. Cook for 8-10 minutes until al dente, testing for doneness at the 8-minute mark.
3. While the pasta cooks, combine basil, olive oil, pine nuts, garlic, Parmigiano-Reggiano, Pecorino Romano, salt, and pepper in a food processor.
4. Pulse the mixture until smooth, scraping down the sides as needed to ensure even blending.
5. Reserve 1/2 cup of pasta water, then drain the spaghetti and return it to the pot.
6. Add the pesto to the spaghetti, tossing vigorously to coat. If the pesto is too thick, gradually add reserved pasta water until desired consistency is achieved.
7. Serve immediately, garnished with additional grated Parmigiano-Reggiano and a drizzle of olive oil if desired.

Lusciously creamy with a bright, herbaceous punch, this pesto pasta shines when served with a crisp white wine or as a base for grilled chicken or shrimp.

Caprese Salad with Fresh Basil

Delight in the simplicity of a classic Caprese Salad, where ripe tomatoes, fresh mozzarella, and basil come together in perfect harmony.

Ingredients

• 2 large heirloom tomatoes, sliced 1/4 inch thick
• 8 oz fresh mozzarella cheese, sliced 1/4 inch thick
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Arrange tomato and mozzarella slices alternately on a large platter, overlapping slightly.
2. Scatter torn basil leaves evenly over the arranged slices.
3. Drizzle extra-virgin olive oil and balsamic glaze over the salad.
4. Season with flaky sea salt and freshly ground black pepper.
5. Let the salad sit at room temperature for 10 minutes to allow flavors to meld.

A vibrant medley of textures and flavors, this salad shines when served on a warm summer evening. The creamy mozzarella contrasts beautifully with the juicy tomatoes, while the basil adds a fresh, aromatic touch.

Thai Basil Chicken Stir-Fry

Let’s dive straight into making Thai Basil Chicken Stir-Fry, a dish that packs a punch with its bold flavors and quick preparation.

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp grapeseed oil
• 3 garlic cloves, finely minced
• 2 Thai chilies, thinly sliced
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 cup fresh Thai basil leaves
• 1 red bell pepper, thinly sliced

Instructions

1. Heat grapeseed oil in a wok over high heat until shimmering, about 1 minute.
2. Add thinly sliced chicken thighs, spreading them in a single layer. Cook undisturbed for 2 minutes to achieve a golden sear.
3. Stir in minced garlic and sliced Thai chilies. Cook for 30 seconds until fragrant.
4. Add oyster sauce, fish sauce, and sugar. Toss to coat the chicken evenly.
5. Incorporate red bell pepper slices. Stir-fry for 1 minute until slightly softened.
6. Remove from heat. Fold in Thai basil leaves until just wilted.

Authentic Thai Basil Chicken Stir-Fry offers a perfect balance of spicy, sweet, and savory. Serve it over jasmine rice for a complete meal that’s as vibrant in color as it is in flavor.

Tomato Basil Bruschetta

Let’s dive into a classic appetizer that’s both simple and bursting with flavor. Tomato Basil Bruschetta is a perfect blend of fresh ingredients on crispy bread.

Ingredients

• 1 French baguette, sliced into 1/2-inch thick pieces
• 4 ripe Roma tomatoes, finely diced
• 1/4 cup fresh basil leaves, chiffonade
• 2 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet in a single layer.
2. Brush each slice lightly with olive oil. Toast in the oven for 5-7 minutes until edges are golden.
3. In a mixing bowl, combine diced tomatoes, basil, garlic, remaining olive oil, balsamic vinegar, salt, and pepper. Let sit for 10 minutes to meld flavors.
4. Rub one side of each toasted baguette slice with a cut garlic clove for extra flavor.
5. Spoon the tomato mixture generously onto each baguette slice. Serve immediately.

Serve this bruschetta as a starter or alongside a crisp white wine. The crisp bread contrasts beautifully with the juicy, aromatic topping. For a twist, add a drizzle of aged balsamic reduction before serving.

Basil Lemonade with a Twist

Vibrant and refreshing, this basil lemonade offers a unique twist on the classic summer drink. Perfect for hot days, it combines herbal notes with citrusy zing.

Ingredients

• 1 cup fresh basil leaves, tightly packed
• 1 cup freshly squeezed lemon juice (about 6 lemons)
• 3/4 cup granulated sugar
• 4 cups cold water
• 1/2 cup sparkling water
• Ice cubes, for serving
• Lemon slices and basil sprigs, for garnish

Instructions

1. In a small saucepan, combine 1 cup water and 3/4 cup granulated sugar. Heat over medium heat until sugar dissolves completely, about 3 minutes, stirring occasionally. Remove from heat.
2. Add 1 cup fresh basil leaves to the syrup. Let steep for 15 minutes to infuse the flavor. Strain the syrup into a pitcher, discarding the basil leaves.
3. Pour 1 cup freshly squeezed lemon juice into the pitcher with the basil syrup. Add 3 cups cold water and stir well to combine.
4. Chill the lemonade in the refrigerator for at least 1 hour to enhance the flavors.
5. Before serving, add 1/2 cup sparkling water to the pitcher for a fizzy twist. Stir gently to combine.
6. Fill glasses with ice cubes. Pour the basil lemonade over the ice. Garnish each glass with a lemon slice and a basil sprig.

Yield a drink that’s both aromatic and effervescent, with a perfect balance of sweet and tart. Serve in mason jars with striped paper straws for a rustic touch.

Strawberry Basil Sorbet

Outstandingly refreshing, this Strawberry Basil Sorbet combines ripe strawberries with fresh basil for a vibrant, herbaceous dessert.

Ingredients

• 2 cups ripe strawberries, hulled and quartered
• 1/2 cup granulated sugar
• 1/4 cup fresh basil leaves, tightly packed
• 1 tbsp freshly squeezed lemon juice
• 1/2 cup cold water

Instructions

1. In a medium saucepan, combine strawberries, sugar, and water. Bring to a simmer over medium heat, stirring occasionally until sugar dissolves, about 5 minutes.
2. Remove from heat. Add basil leaves, cover, and let steep for 10 minutes to infuse the flavor.
3. Strain the mixture through a fine-mesh sieve into a bowl, pressing on solids to extract all liquid. Discard solids.
4. Stir in lemon juice. Cool the mixture to room temperature, then refrigerate until completely chilled, at least 2 hours.
5. Pour the chilled mixture into an ice cream maker. Churn according to manufacturer’s instructions until it reaches a soft-serve consistency, about 20 minutes.
6. Transfer to an airtight container. Freeze until firm, at least 4 hours.

Vibrant and silky, this sorbet boasts a perfect balance of sweet and herbal notes. Serve in chilled glasses garnished with a fresh basil leaf for an elegant touch.

Basil Infused Olive Oil

Absolutely essential for elevating simple dishes, basil infused olive oil adds a fresh, aromatic depth. A staple in gourmet kitchens, it’s surprisingly easy to make at home.

Ingredients

• 2 cups extra-virgin olive oil
• 1 cup fresh basil leaves, tightly packed
• 1 tsp coarse sea salt

Instructions

1. Wash the basil leaves under cold running water to remove any dirt. Pat dry thoroughly with a clean kitchen towel.
2. In a medium saucepan, combine the olive oil and basil leaves. Heat over low heat until the oil reaches 140°F, using a candy thermometer to monitor.
3. Maintain the oil at 140°F for 5 minutes, stirring gently to ensure even infusion. Tip: Avoid overheating to preserve the basil’s vibrant color and flavor.
4. Remove the saucepan from heat. Let the mixture cool to room temperature, about 1 hour.
5. Strain the oil through a fine-mesh sieve into a clean jar, pressing lightly on the basil leaves to extract maximum flavor. Discard the leaves.
6. Add the coarse sea salt to the infused oil. Seal the jar tightly and shake gently to dissolve the salt. Tip: The salt enhances the oil’s flavor and acts as a natural preservative.
7. Store the basil infused olive oil in a cool, dark place for up to 2 weeks. Tip: For longer storage, refrigerate and bring to room temperature before use.

Fresh and fragrant, this basil infused olive oil boasts a bright green hue and a peppery finish. Drizzle over caprese salad or mix into pasta for an instant flavor upgrade.

Margherita Pizza with Sweet Basil

Whip up a classic Margherita Pizza with Sweet Basil that’s as simple as it is delicious. Perfect for a quick dinner or a weekend project, this recipe brings the taste of Italy to your kitchen.

Ingredients

• 1 lb pizza dough, room temperature
• 1/2 cup San Marzano tomato sauce
• 8 oz fresh mozzarella cheese, sliced into 1/4-inch pieces
• 1/4 cup fresh sweet basil leaves, torn
• 2 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 475°F with a pizza stone or steel inside for at least 45 minutes.
2. On a floured surface, stretch the dough into a 12-inch circle. Transfer to a parchment-lined peel.
3. Spread tomato sauce evenly over the dough, leaving a 1/2-inch border.
4. Arrange mozzarella slices on top of the sauce. Drizzle with olive oil and sprinkle with salt and pepper.
5. Slide the pizza onto the preheated stone. Bake for 10-12 minutes until the crust is golden and cheese bubbles.
6. Remove from oven. Immediately scatter torn basil leaves over the hot pizza.
7. Let rest for 2 minutes before slicing. Tip: For a crispier crust, bake directly on the stone without parchment.

Perfectly balanced, the pizza boasts a chewy crust, tangy sauce, and creamy cheese. Serve with a drizzle of aged balsamic for an extra flavor dimension.

Basil and Garlic Butter Shrimp

Make this Basil and Garlic Butter Shrimp for a quick, flavorful dish that’s perfect for any occasion. Minimal prep and maximum flavor make it a go-to recipe.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter, clarified
• 4 garlic cloves, minced
• 1/4 cup fresh basil leaves, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil
• 1/2 lemon, juiced

Instructions

1. Pat the shrimp dry with paper towels to ensure a good sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add shrimp in a single layer, cooking for 2 minutes per side until pink and slightly curled.
4. Remove shrimp from skillet; set aside on a warm plate.
5. Reduce heat to medium; add clarified butter to the same skillet.
6. Sauté minced garlic for 30 seconds until fragrant but not browned.
7. Return shrimp to skillet; toss to coat in garlic butter.
8. Sprinkle with sea salt, black pepper, and fresh basil; stir to combine.
9. Drizzle with fresh lemon juice just before serving for a bright finish.

Serve this dish over a bed of al dente pasta or with crusty bread to soak up the garlic butter sauce. The shrimp should be succulent with a punch of garlic and a hint of basil freshness.

Basil Lime Grilled Chicken

Savory and zesty, this Basil Lime Grilled Chicken is a summer staple. Perfectly charred with a bright herbaceous kick.

Ingredients

• 4 boneless, skinless chicken breasts, pasture-raised
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lime juice, freshly squeezed
• 1 tbsp lime zest, finely grated
• 1/4 cup fresh basil leaves, finely chopped
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat grill to medium-high heat, 375°F to 400°F.
2. In a mixing bowl, whisk together olive oil, lime juice, lime zest, chopped basil, minced garlic, kosher salt, and black pepper.
3. Add chicken breasts to the bowl, ensuring each piece is thoroughly coated with the marinade. Let marinate for 20 minutes at room temperature.
4. Remove chicken from marinade, letting excess drip off. Discard remaining marinade.
5. Place chicken on the grill. Cook for 6-7 minutes per side, or until internal temperature reaches 165°F.
6. Remove chicken from grill. Let rest for 5 minutes before slicing.

Herb-infused and juicy, the chicken boasts a crisp exterior with tender, flavorful meat. Serve atop a quinoa salad or alongside grilled vegetables for a complete meal.

Creamy Basil Tomato Soup

Rich in flavor and comforting in texture, this Creamy Basil Tomato Soup combines ripe tomatoes and fresh basil for a dish that’s both vibrant and velvety.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 2 lbs ripe Roma tomatoes, quartered
• 1/4 cup fresh basil leaves, tightly packed
• 1 cup heavy cream
• 2 cups vegetable stock
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add quartered tomatoes and cook until they begin to break down, approximately 10 minutes.
5. Pour in vegetable stock and bring to a simmer. Cook for 15 minutes.
6. Remove from heat. Stir in fresh basil leaves.
7. Use an immersion blender to puree the soup until smooth. Tip: For a finer texture, strain through a sieve.
8. Return soup to low heat. Stir in heavy cream, sea salt, and black pepper. Heat through but do not boil.
9. Adjust seasoning if necessary. Tip: A pinch of sugar can balance acidity if tomatoes are tart.

Zesty and creamy, this soup boasts a silky texture with a bright tomato flavor enhanced by the herbal notes of basil. Serve with a drizzle of olive oil and a sprinkle of chopped basil for an elegant touch.

Basil and Pine Nut Hummus

Make this Basil and Pine Nut Hummus for a fresh twist on a classic. Its vibrant flavor and creamy texture will elevate any snack or meal.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1/2 cup fresh basil leaves, packed
• 1/4 cup pine nuts, toasted
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2-3 tbsp ice water

Instructions

1. In a food processor, combine chickpeas, tahini, olive oil, lemon juice, and minced garlic. Process until smooth, about 1 minute.
2. Add basil, toasted pine nuts, sea salt, and black pepper. Process until basil and nuts are fully incorporated and the mixture is smooth, about 30 seconds.
3. With the processor running, slowly add ice water, one tablespoon at a time, until the hummus reaches your desired consistency. Tip: The ice water helps achieve a lighter texture.
4. Scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are evenly mixed. Process for another 10 seconds.
5. Taste and adjust seasoning with more salt or lemon juice if needed. Tip: Balancing acidity and saltiness is key to a vibrant flavor profile.
6. Transfer the hummus to a serving bowl. Drizzle with additional olive oil and garnish with whole pine nuts and basil leaves if desired. Tip: Garnishing not only adds visual appeal but also hints at the flavors within.

Enjoy this hummus with its smooth, creamy texture and the aromatic punch of basil paired with the nuttiness of pine nuts. Serve it as a dip with warm pita bread or as a spread on sandwiches for an extra flavor boost.

Basil Mojito Cocktail

Just when you thought mojitos couldn’t get any better, the Basil Mojito Cocktail comes along. This refreshing twist on the classic combines the herbal brightness of fresh basil with the crispness of lime and the sweetness of sugar, all brought together with white rum and a splash of soda water.

Ingredients

• 10 fresh basil leaves, plus extra for garnish
• 2 tbsp fine granulated sugar
• 1 lime, cut into 4 wedges
• 2 oz premium white rum
• 4 oz chilled soda water
• 1 cup ice cubes

Instructions

1. In a sturdy glass, muddle the basil leaves and sugar together until the leaves are bruised and the sugar begins to dissolve.
2. Squeeze the juice from 3 lime wedges into the glass, dropping the squeezed wedges in afterward.
3. Add the white rum to the glass and stir gently to combine the ingredients.
4. Fill the glass with ice cubes, then top with chilled soda water, leaving a small space at the top.
5. Stir the mixture once more to ensure all ingredients are well integrated.
6. Garnish with the remaining lime wedge and a fresh basil leaf on the rim of the glass.

Perfectly balanced, this cocktail offers a symphony of flavors with each sip. The basil’s aromatic qualities shine against the backdrop of tart lime and sweet sugar, making it an ideal choice for summer evenings. Serve it in a copper mug for an extra chill and a touch of elegance.

Zucchini Basil Fritters

Brighten up your meal with these crispy Zucchini Basil Fritters, a perfect blend of fresh garden flavors and satisfying crunch.

Ingredients

• 2 cups grated zucchini, excess moisture squeezed out
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp fresh basil, finely chopped
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp clarified butter
• 1/4 cup olive oil

Instructions

1. In a large bowl, combine grated zucchini, all-purpose flour, Parmesan cheese, lightly beaten eggs, chopped basil, minced garlic, sea salt, and black pepper. Mix until just combined.
2. Heat clarified butter and olive oil in a large skillet over medium heat (350°F) until shimmering.
3. Drop 1/4 cup portions of the zucchini mixture into the skillet, flattening slightly with the back of a spoon. Cook for 3-4 minutes on each side, or until golden brown and crispy.
4. Transfer cooked fritters to a paper towel-lined plate to drain any excess oil. Repeat with remaining mixture, adding more oil to the skillet as needed.
5. Keep the cooked fritters warm in a 200°F oven while finishing the batch to ensure they’re all served hot.

Kick up the flavor by serving these fritters with a dollop of Greek yogurt or a squeeze of lemon. The exterior is delightfully crispy, while the inside remains tender and moist, bursting with the fresh taste of basil and zucchini.

Basil and Goat Cheese Stuffed Mushrooms

Unbelievably easy yet elegant, these stuffed mushrooms blend earthy flavors with creamy tang for a bite-sized appetizer that impresses.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved
• 2 tbsp extra-virgin olive oil
• 1/4 cup finely chopped shallots
• 2 cloves garlic, minced
• 1/2 cup soft goat cheese, at room temperature
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp finely chopped fresh basil
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Finely chop reserved mushroom stems. Heat olive oil in a skillet over medium heat. Add shallots and garlic; sauté until translucent, about 2 minutes.
3. Add chopped mushroom stems to the skillet. Cook until softened, about 5 minutes. Remove from heat; let cool slightly.
4. In a bowl, combine goat cheese, Parmesan, basil, salt, pepper, and the mushroom stem mixture. Mix until well blended.
5. Fill each mushroom cap with the cheese mixture, mounding slightly. Arrange on the prepared baking sheet.
6. Bake for 20 minutes, or until the mushrooms are tender and the filling is golden brown.
7. Let cool for 5 minutes before serving. Garnish with additional basil leaves if desired.

Golden and bubbly, these mushrooms offer a creamy center with a hint of herbaceous freshness. Serve atop a bed of arugula for a colorful presentation.

Fresh Basil and Peach Salad

Vibrant and refreshing, this salad combines the sweetness of peaches with the aromatic punch of fresh basil. Perfect for a summer day, it’s a simple yet sophisticated dish that requires minimal effort.

Ingredients

• 2 ripe peaches, thinly sliced
• 1 cup fresh basil leaves, torn
• 1 tbsp extra-virgin olive oil
• 1 tsp balsamic vinegar
• 1/4 tsp flaky sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, gently toss the thinly sliced peaches and torn basil leaves.
2. Drizzle the extra-virgin olive oil and balsamic vinegar over the peach and basil mixture.
3. Sprinkle the flaky sea salt and freshly ground black pepper evenly across the salad.
4. Using salad tongs, gently toss the ingredients to ensure even coating without bruising the peaches.
5. Let the salad sit for 5 minutes at room temperature to allow the flavors to meld.
6. Tip: For an extra burst of flavor, add a pinch of chili flakes or a drizzle of honey before serving.
7. Tip: Select peaches that are firm yet slightly soft to the touch for the perfect texture.
8. Tip: Use a sharp knife to slice the peaches thinly and evenly for a more refined presentation.

Juicy peaches and fragrant basil create a melody of flavors that’s both light and satisfying. Serve this salad alongside grilled chicken or fish for a complete meal, or enjoy it as a standalone dish for a quick, healthy snack.

Basil Coconut Curry

Savory and aromatic, this Basil Coconut Curry brings a vibrant twist to your dinner table. Its rich flavors and creamy texture make it a standout dish.

Ingredients

• 1 tbsp clarified butter
• 1 cup finely chopped yellow onion
• 2 tbsp minced garlic
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup vegetable broth
• 2 cups packed fresh basil leaves
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh lime juice

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add yellow onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Sprinkle curry powder over the onion mixture, toast for 30 seconds to release flavors.
5. Pour in coconut milk and vegetable broth, bring to a gentle simmer.
6. Add chicken thighs, sea salt, and black pepper, simmer uncovered for 15 minutes until chicken is cooked through.
7. Remove from heat, stir in fresh basil leaves and lime juice until basil is wilted.
8. Tip: For a smoother sauce, blend half of the curry before adding the chicken.
9. Tip: Toast your own curry powder for a deeper flavor profile.
10. Tip: Use a microplane for the ginger to avoid fibrous pieces in your curry.

Generously ladle the curry over steamed jasmine rice for a comforting meal. The basil adds a fresh, peppery note that balances the creamy coconut milk beautifully.

Basil and Honey Glazed Carrots

Yield to the sweet and savory allure of basil and honey glazed carrots, a side dish that transforms simple ingredients into a standout.

Ingredients

• 1 lb fresh carrots, peeled and sliced into 1/2-inch rounds
• 2 tbsp clarified butter
• 2 tbsp raw honey
• 1 tbsp fresh basil, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat a large skillet over medium heat (350°F) and add clarified butter.
2. Once the butter is melted and begins to shimmer, add the carrot rounds in a single layer. Tip: Avoid overcrowding to ensure even caramelization.
3. Sauté carrots for 5 minutes, stirring occasionally, until they start to soften and develop a light golden color.
4. Drizzle honey over the carrots and sprinkle with sea salt and black pepper. Tip: The honey should evenly coat the carrots for a balanced glaze.
5. Continue cooking for another 3-4 minutes, stirring frequently, until the carrots are tender and the glaze thickens slightly.
6. Remove from heat and stir in the fresh basil. Tip: Adding basil off the heat preserves its vibrant color and aroma.

Melt-in-your-mouth tender with a glossy sheen, these carrots boast a perfect harmony of earthy sweetness and herbal freshness. Serve alongside roasted meats or fold into a grain bowl for a pop of color and flavor.

Summary

Now that you’ve explored these 18 fragrant sweet basil recipes, it’s clear how versatile and delicious this herb can be in your kitchen. Whether you’re a seasoned chef or a cooking novice, there’s something here to inspire your next meal. We’d love to hear which recipes you try and love—drop a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!