With basil now in season, it’s the perfect time to embrace its vibrant, summery essence in your cooking. This versatile herb infuses every dish with a delightful, fresh flavor that elevates your culinary creations. From savory mains to refreshing sides, these recipes showcase the best ways to enjoy basil at its peak. Get ready to savor the taste of summer with these delicious basil-infused dishes!

1. Skirt Steak Salad by Faigy Grossmann

The basil dressing for this salad is my new obsession. I love the flavor and use it over all types of salads, as a dip, and even as a marinade for salmon. It makes enough for more than one salad.

2. Spaghetti with Green Herbed Zucchini Sauce by Micah Siva

A vibrant summery pasta dish filled with fresh herbs, nutty pistachios, and sweet zucchini!

3. Roasted Plum Salad with Candied Walnuts by Sima Kazarnovsky

I was never one to throw in an apple or cut up a strawberry in a salad. Call it blasphemous, tell me I’m missing out on the best flavors ever, I don’t really care. I don’t mix my fruit with my vegetables. And yet, I was able to get behind this recipe. Maybe it’s the roast on the plum, or maybe it’s the addition of savory thyme. I’m not really sure. All I know is that this salad, with its stone fruit, sweet, nutty crunch, and bright basil dressing, just works. I hope you enjoy as much as I do.

4. Green Goddess Crunchy Slaw by Menachem Goodman

Step aside, coleslaw — there is a new fave in town. I added fennel because I love it, but feel free to swap with any other crunchy vegetables. Green Goddess has been trending lately and for a good reason. This delicious and unique dressing will become a household staple.

5. Salmon Penne Rosa by Rena Tuchinsky

If you love pasta, well now you’re about to love it even more! This penne pasta is tossed in a creamy marinara sauce with flaked salmon. It’s not only a complete meal, but it’s easy to prepare and absolutely delicious.

6. One-Pan Tomato Basil Chicken by Ally Mawhirter

This delicious fresh chicken is a quick and easy dinner favorite. The tomato and basil combo is always a winner.

7. Potato Basil Soup by Chef Zissie

If you don’t have chicken or vegetable stock, you can use water, just be sure there is enough salt to bring out the flavor of the vegetables. Adding basil here is not for garnish, it is for flavor. The sharpness of the basil will pair well with the sweet and simple flavors of the soup.

8. Savory Chili Basil Chicken by Rivky Kleiman

This elegant chicken is easy enough to prepare as a dinner, yet elegant enough to grace a Shabbos table, as well. The unique combination of ingredients is not only very tasty but also easy to prepare with ingredients that you probably already have in your kitchen.

9. Pesto Pasta by Faigy Murray

My three-year-old took one look at this pasta and said, “Ew! I don’t like green noodles!” I begged her to try it, and shockingly, she did. She had two bowls—and asked for it again the next day! Still, if your kids really won’t touch it, skip the pesto part. The cream sauce itself is heaven!

10. Pesto Potatoes by Chani Tawil

There’s something about pesto that always pleases a crowd.

11. “Moroccan Meets Italian” Herbed Crusted Pizza by Chavi Feldman

What an amazing way to upgrade your pizza! By adding garlic and herbs to the soft and chewy dough, swapping out the classic tomato sauce for zingy shakshuka, and loading it with sautéed veggies, fresh mozzarella, and a sprinkle of basil…all I can say is WOW!

12. Pesto-Mushroom Cauliflower Gnocchi by Erin Grunstein

Tender gnocchi, fried onions and mushrooms, chunky herby pesto – this dish packs one full and delicious bite. Round it out with some salty feta, or leave it out to keep the dish dairy free.

13. Pesto Chicken with Oven-Roasted Tomatoes by Shiffy Friedman

When you prepare this dish, take a moment to inhale the fragrant aroma of fresh basil. It’s thanks to a whiff I caught of this herb while doing my vegetable shopping that I was inspired to create this recipe.

14. Snap Pea and Broccoli Stem Slaw with Basil Cilantro Aioli by Jodi Moreno

Years ago, I was inspired to throw some snap peas into a slaw, and now I never make slaw without them. I am also a big fan of incorportating broccoli stems into salads because they are fresh and crunchy, just like the snap peas. Both the broccoli stems and the snap peas are exactly what a good crunchy slaw is begging for. This slaw is great to make when you have leftover broccoli stems in the fridge (so be sure you don’t throw them away!) – however, if you don’t happen to have them around, just add some extra cabbage. Same goes if snap peas are not in season – feel free to leave them out and add more cabbage and/or broccoli stems.

15. Roasted Mini Peppers with Basil-Walnut Pesto by Estee Kafra

If you cannot find those adorable mini peppers, simply cut large ones into bite-size cubes. You can also add two or three zucchini (sliced) for even more variety.