Best thing to make with Basil…. Basic Pesto!Basic Basil Pesto Recipe

  • 2 cups packed fresh basil leaves, (2-3 bunches)
  • 1/4 cup walnuts, pine nuts, or almonds – chopped
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons water
  • 1 large clove garlic, quartered
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Place basil, walnuts, Parmigiano-Reggiano, oil, water, garlic, salt and pepper in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.

Basil Turkey Burgers with Garlic Scape Mayo


  • 1 pound Ground Turkey (could sub ground beef)
  • 1 bag of basil – chopped coarsely
  • Sliced cheddar cheese
  • Microgreens blend
  • Garlic Scape Mayo – see recipe below
  • Poppyseed bagel or bun of your choice
  • Season Herb & Salt Blend of your choice – I used Greek Seasoning from Penzeys Spices

Mix the Ground Turkey, Basil, & Herb – Salt Blend.   Form (2)  1/2# patties.  Grilled for 5 minutes on first side & 3 minutes on the other side.  Place cheese on burgers till it is soft and melts.   Spread the Garlic Scape Mayo on the Poppyseed Bagel.

Place burger on the bagel, top with microgreens.

For Garlic Scape Mayo Recipe – click Here

Grilled Pizza with Basil Pesto, Tomatoes & Feta

  • 1 pound prepared pizza dough, preferably whole-wheat
  • 1/2 cup prepared pesto
  • 4 ripe heriloom tomatoes, thinly sliced
  • 1/2 cup crumbled feta cheese
  • Freshly ground pepper, to taste
  • 1/4 cup lightly packed fresh basil leaves, torn

Heat grill to medium-high.  Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.  Lay crusts on grill (they won’t stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.  Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.

Basil Parmesan Dip with Pita Chips

  • 4 (6-inch) pitas
  • Cooking spray
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon salt
  • 1 cup lightly packed basil leaves (about 1/2 ounce)
  • 3/4 cup finely grated Parmigiano-Reggiano cheese
  • 3/4 cup reduced-fat sour cream $
  • 2 teaspoons fresh lemon juice
  • 1 garlic clove, minced
  • Basil sprigs (optional)

Preheat oven to 375°.  Split pitas; cut each half into 8 wedges. Place wedges on a baking sheet. Coat with cooking spray; sprinkle with 1/4 teaspoon pepper and salt. Bake at 375° for 12 minutes or until crisp.   Combine remaining 1/4 teaspoon pepper, basil, and next 4 ingredients (through garlic) in a blender or food processor; process until smooth. Scrape into a serving bowl using a rubber spatula. Garnish with basil sprigs, if desired. Serve with pita chips.

Spicy Thai Basil Chicken

  • 4 teaspoons canola oil, divided
  • 1/2 cup minced shallots
  • 1/2 cup thinly sliced red bell pepper $
  • 4 teaspoons minced fresh garlic
  • 1 pound ground chicken
  • 2 Thai or serrano chiles, minced
  • 1 tablespoon fish sauce
  • 2 teaspoons dark brown sugar
  • 2 teaspoons lower-sodium soy sauce
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup basil leaves
  • 1 tablespoon fresh lime juice
  • 4 lime wedges

Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add bell pepper; sauté 1 minute. Add garlic; sauté 30 seconds. Remove shallot mixture from pan. Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring to crumble. Drain well. Return chicken to pan over medium heat. Add chiles; cook 1 minute. Add shallot mixture to pan. Stir in fish sauce and next 3 ingredients (through black pepper); cook 1 minute or until thoroughly heated. Remove pan from heat; stir in basil and juice. Serve with lime wedges.

Grilled Pound Cake with Basil-Plum Compote

  • 6 large plums (about 1½-2 lbs.), pitted and quartered
  • ½ cup sugar
  • ¼ cup apple juice
  • 10 basil leaves, bruised, plus more for serving
  • 1 (12-oz.) pound cake, cut into 8 slices
  • 4 tablespoons butter, melted
  • Mascarpone or cream cheese, for serving

Combine the plums, sugar, and apple juice in a 4-quart saucepan over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until liquid is slightly thick, about 25 minutes. Remove from heat and stir in basil; let cool to room temperature. Discard basil.  Heat a charcoal grill or set a gas grill to medium.  Brush both sides of pound cake slices with melted butter. Grill, flipping once, until toasted, about 1-2 minutes. Divide cake between serving plates and top with plum compote. Garnish with a dollop of cheese and a small basil leaf, if you like.

Basil Vinaigrette

  •  6 tbsp. extra-virgin olive oil
  • 1 tbsp. white wine vinegar
  • 1 tbsp. salt-packed capers, soaked and drained
  • 20 basil leaves
  • 1 clove garlic
  • Kosher salt and freshly 
  • ground black pepper, to taste

In a blender, purée 4 tbsp. oil, vinegar, capers, basil, and garlic and season with salt and pepper; transfer vinaigrette to a small bowl.

This can be used on grilled vegetables, salads, or pasta.

Panzanella (Bread & Toamto Salad)Panzanella

  • 2 lbs. medium heriloom tomatoes, cored and cut into small wedges
  • 12 oz. country-style bread, torn into bite-size pieces and lightly toasted
  • 1 cup loosely packed baby arugula, spinah, or kale
  • 12-18 fresh basil leaves, torn
  • ½ red onion, thinly sliced
  • ½ cup extra-virgin olive oil
  • 3 tbsp. red wine vinegar
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste

In a large bowl, combine the tomatoes, bread, arugula, basil, and onions.  In a small bowl, vigorously whisk together the oil, vinegar, and garlic; drizzle dressing over salad. Season generously with salt and pepper, toss to combine, and let sit for 10 minutes before serving.