How To Use Basil, Beyond Pesto

How to use basil, beyond pesto, is simple: harvest leaves for immediate cooking, make pesto and compound butters, preserve by freezing or drying, and repurpose stems into flavored oils and stocks, and I will give exact recipes, quantities, and preservation steps you can do this weekend.

Gather the tools and exact amounts you will need

Kitchen basics for cooking and preserving, with quantities for one batch

• Pesto, one batch: 4 cups fresh basil leaves packed, 1 cup grated Parmesan, 1 cup extra virgin olive oil, 1/3 cup pine nuts, 2 garlic cloves, 1 teaspoon kosher salt. Yields about 1 1/4 cups pesto.
• Freezing: 2 cups chopped basil plus 1/4 cup olive oil per standard 12-cube ice cube tray, or 1 cup packed leaves to 2 tablespoons oil per tray if leaves are large.
• Drying: 2 to 3 large bunches per quart jar. Each bunch is about 6 to 8 stems tied together.
• Basil butter: 1 cup chopped basil, 8 tablespoons unsalted butter, 1/2 teaspoon salt, optional 1 teaspoon lemon zest.
• Basil oil infusion: 2 cups packed basil, 1 cup neutral oil like grapeseed or 3/4 cup extra virgin olive oil, heat to 140 to 160 degrees F for 5 minutes off direct boil.

Garden supplies for harvesting and propagation

• Clean, sharp scissors or pruning shears.
• Small bucket or colander for harvested leaves, keep them shaded and dry.
• 6 inch ruler for spacing checks and measuring stem cuts.
• Rooting jar or clear glass with 2 to 3 inches of water for cuttings.
• Small pots with 4 inches diameter and a light potting mix for rooted cuttings.

If you are working in a small bed, my guide to raised bed gardening for beginners has tips on spacing and soil. For watering in hot weather, follow the timing advice in when to water vegetable plants in summer.

Harvest basil correctly so the leaves are flavorful and the plant keeps producing

How to cut stems, where to cut, and how much to remove without shocking the plant, with exact stem lengths

Harvest basil in the morning after the dew dries, when leaf oils are strongest. I cut stems when plants reach 6 to 8 inches tall. Use scissors to cut 1/4 inch above a leaf node, leaving at least two pairs of leaves below the cut. That encourages two new stems to grow from the node.

Do not remove more than one third of the plant in a single harvest. For example, from a 12 inch tall plant, take stems totaling 4 inches of growth. If you need a larger harvest, do two light harvests over a week instead of a single heavy one. Removing more than one third at once can set the plant back or encourage bolting.

Pinch or cut off flower buds as soon as you see them. Flowers steal energy and make leaves taste bitter. If a plant has already bolted and produced tall flower spikes 10 to 12 inches long, cut the whole spike back to 2 inches above the soil and start harvesting new growth in 7 to 14 days.

Cook with basil, exact recipes you can make this afternoon

Classic basil pesto, step by step

1. Combine 4 cups packed basil leaves, 1/3 cup pine nuts, and 2 garlic cloves in a food processor. Pulse until coarsely chopped.
2. Add 1 cup grated Parmesan and 1 teaspoon salt. Pulse to combine.
3. With the motor running, pour in 1 cup olive oil in a slow stream until the pesto is smooth. Taste and add more salt or 1 tablespoon lemon juice if you want brightness.
4. Store in a jar, press a thin layer of olive oil over the surface, seal, and refrigerate up to 5 days or freeze in 2 tablespoon portions for up to 6 months.

Basil butter and quick dressings

• Basil butter: beat 8 tablespoons softened butter with 1 cup chopped basil and 1/2 teaspoon salt, roll into a log in parchment, chill 1 hour. Slice onto grilled corn or toasted bread.
• Simple basil vinaigrette: whisk 1/4 cup chopped basil, 1/3 cup olive oil, 3 tablespoons white wine vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt. Makes about 3/4 cup.
• Thai basil stir-in: use Thai or holy basil varieties, chop 1 cup and add in the last minute of stir fry for 4 servings.

Preserve basil so you can use summer flavor all winter

Start preserving about 4 to 6 weeks before your average first fall frost. In central Ohio USDA zone 6b, that means mid August to early September. In warmer zones, you can wait longer. In colder zones, begin in late July to early August. Always tie your timing to your local first frost date.

Freezing in oil cubes, exact steps

1. Chop 2 cups packed basil and place in a bowl. Add 1/4 cup olive oil and stir to coat evenly.
2. Pack the mix into a standard 12-cube ice cube tray, pressing to remove air. Each cube is about 1 tablespoon of basil oil.
3. Freeze 4 to 6 hours. Pop cubes into a freezer bag and label with date. Use cubes in sauces, soups, or to finish roasted vegetables.

Drying basil, air dry and dehydrator method

1. Tie 6 to 8 stems into a small bundle. For a quart jar you will need 2 to 3 large bunches tied separately.
2. Air dry in a warm, dark, well-ventilated spot for 1 to 2 weeks. Or use a dehydrator at 95 degrees F for 2 to 4 hours until leaves crumble.
3. Strip leaves into a clean quart jar, do not grind too fine. Store in a dark cupboard up to 12 months, best within 6 months.

Common failure mode and how to avoid it

A frequent failure is brown or blackened basil when preserving. That happens when leaves are wet, overheated, or left on the stem too long. To avoid it, dry leaves well with a towel before freezing, blanch leaves 3 to 5 seconds and shock in ice water before making oil infusions, and never use oven temperatures above 170 degrees F for drying. If a batch tastes or smells off, discard it and try a smaller batch to troubleshoot.

Propagate and repurpose basil stems

I keep a small jar of cuttings in water on my windowsill. Take 4 inch cuttings from healthy stems, strip the lower 1 inch of leaves, and place in a rooting jar with 2 to 3 inches of water. Change the water every 2 days. Roots appear in 7 to 14 days.

When potting, use a small 4 inch pot and a light potting mix. Keep soil at 65 to 75 degrees F. Harden off for 3 to 5 days before moving outside. Space transplants 10 to 12 inches apart in beds. Use a 6 inch ruler to check spacing when planting multiple seedlings.

Repurpose older stems by simmering them in vegetable stock for 10 minutes to add fresh basil flavor, then remove stems before serving. Stems also go into infused oils. For a mild oil, blanch 2 cups packed basil for 10 seconds, cool in ice water, pat dry, and simmer with 1 cup oil at 140 to 160 degrees F for 5 minutes. Cool and strain.

If you garden in containers near tomatoes, basil pairs well in the pot and in recipes. Check my piece on how to grow tomatoes in containers for companion planting tips. For ideas on herbs to prioritize, see best herbs for small backyard gardens.

Heat season care, pests, and timing by zone

In midsummer, basil can suffer heat stress. Keep soil temperatures below 85 degrees F on the root zone with mulch and morning watering. Deep water 1 to 1.5 inches once a week in high heat, or follow when to water vegetable plants in summer for exact timing.

Common pests include aphids and flea beetles. Knock aphids off with a strong spray or wipe leaves, and check the undersides of leaves. A common rookie mistake is crowding plants too close, which invites disease. For more on that, review common mistakes new gardeners make.

FAQ

When should I harvest basil for the best flavor?

Harvest in the morning after leaves have dried from dew. Taste is best before full midday heat. Cut stems when plants are 6 to 8 inches tall, 1/4 inch above a leaf node, and remove no more than one third of the plant at a time to keep steady production.

How long will homemade pesto last in the freezer?

Pesto frozen in small portions will keep good quality for about six months. Press a thin layer of olive oil over the surface in the jar before freezing to reduce oxidation, or freeze in 2 tablespoon portions in silicone trays for quick thawing.

Can I dry basil in my oven and at what temperature?

You can dry basil in an oven set to the lowest temperature, ideally 95 to 110 degrees F. Most home ovens do not go that low. If your oven minimum is 170 degrees F, dry quickly for 20 to 40 minutes, watching closely to avoid browning. A dehydrator at 95 degrees F is gentler and gives better flavor.

Which basil variety is best for pesto?

Genovese is the classic variety for pesto because of its large, sweet leaves and strong aroma. For salads and citrusy notes try Lemon basil, and for Asian dishes use Thai basil. If you struggle with disease, look for disease resistant varieties at your local nursery.