597 basil recipes

Cheese and chicken go hand in hand so why not let your crockpot lend you a hand with this scrumptious recipe.

Hearty Italian minestrone packed with beans, eggplant, zucchini, spinach, cabbage, and pasta, topped with a bright homemade basil pesto. A one-pot vegetable soup that eats like a meal.

Pasta salad with asparagus, baby corn, sun-dried tomatoes, and fresh herbs. A fast, pantry-friendly cold salad that comes together in 15 minutes with Italian or Caesar dressing.

Bow-tie pasta with scallops and green beans in a fresh tomato sauce with garlic, basil, marjoram, and red pepper flakes. A light, herb-forward Italian seafood pasta.

Hearty lentil, rice, and barley soup with corn, evaporated milk, and sweet basil, topped with cottage cheese. A thick, creamy vegetarian grain soup with serious staying power.

A vegetable-loaded Italian minestrone with eggplant, beans, spinach, cabbage, and pasta, finished with a swirl of homemade pesto alla Genovese. Rustic, hearty, and full of garden-fresh flavor.

Grilled swordfish skewers loaded with cherry tomatoes, asparagus tips, and roasted shallots, then basted in fresh basil herb butter straight off the grill.

Creamy goat cheese, peppery arugula and sweet strawberries are a great combination, they make these delicious and flavorful sandwiches.

Bean and pistou soup with white beans, chicken broth, basil pesto, and Parmesan. Five ingredients, one pot, ready in 35 minutes. A Provencal-inspired weeknight soup.

Linguine with seafood, a southern Italian classic with shrimp, scallops, and mussels in a chili-spiked tomato sauce brightened with white wine, lemon zest, and fresh basil. The pasta night that drinks like dinner out.

Layered Mediterranean casserole with brown rice, pearl barley, zucchini, and a basil-tomato sauce topped with melted mozzarella. A hearty vegetarian whole grain bake.

Crostini topped with a chunky artichoke and white bean spread brightened with lemon and basil, finished with crumbles of oven-crisped prosciutto. An easy Italian appetizer built from pantry staples.

Classic succotash with fresh corn, lima beans, sweet onions, tomatoes, and torn basil. A simple Southern-American summer side dish that showcases peak-season produce in a single skillet.

Vegan stuffed peppers filled with mashed pinto beans, tomatoes, celery, and basil, topped with nutritional yeast and baked. A hearty plant-based main dish.

Dairy-free corn chowder made by pureeing cooked corn with chicken stock for natural creaminess, then finished with red bell pepper, rosemary, thyme, and basil. Thick, creamy, no cream needed.

A good combination, and very quick and easy to make!