784 basil recipes

Grilled Japanese eggplants: smoky grilled baby eggplants served with roasted red peppers, warm herbed goat cheese medallions, and candied spiced walnuts. A stunning composed salad that looks restaurant-plated.

Belgian endive leaves filled with whipped cream cheese and sun-dried tomatoes, piped into elegant rosettes. A make-ahead appetizer that looks stunning on any party platter.

Four mini quiches in one bake: salmon-broccoli with Stilton, asparagus with Cheddar, leek with smoked salmon and Mozzarella, and tomato-olive with Feta and pesto. A buffet showstopper.

Vegan Italian barley simmered with chunky tomatoes, green pepper, garlic, oregano, and basil. An oil-free, high-fiber side dish that reheats well.

Concia is a Roman Jewish dish of fried zucchini layered with garlic, fresh basil, and white wine vinegar. A make-ahead antipasto that improves overnight.

Green tomato frittata with cornmeal-dredged fried green tomato slices set in eggs with scallions and fresh basil. A smart end-of-garden recipe that works for brunch or a light dinner.

Baked sea bass with black olive sauce of garlic, oregano, basil, and parsley in vegetable stock. A Mediterranean-style fish dinner ready in 30 minutes with bold, briny flavors.

Spaghetti tossed with toasted walnuts, black olives, pimientos, garlic oil, and Parmesan. A no-sauce Mediterranean pasta that's nutty, briny, and endlessly satisfying.

Grilled veal chops brushed with extra-virgin olive oil, fresh rosemary, basil, thyme, and lemon zest. Marinated for up to 12 hours and grilled to slightly pink perfection.

Pesto and pasta with rotelle tossed in basil pesto then topped with a creamy tomato-pesto sauce. A quick four-ingredient dinner where pesto hits twice for double the basil flavor.

Nutty baked bulgur wheat seasoned with dried basil and tossed with toasted pecans. A simple, wholesome vegetarian side dish ready in 30 minutes flat.

Summer soup with potato, leek, watercress, and fresh basil in vegetable stock. A light, peppery vegetarian soup that celebrates green flavors without cream or heavy thickeners.

Vegetarian mostaccioli tossed in a slow-simmered crushed tomato sauce with Burgundy wine, walnuts, shallots, and fresh basil, then broiled under a blanket of bubbly mozzarella.

Tomato and peach salad with caramelized almonds, basil, and lemon-olive oil dressing. The summer salad that proves tomatoes are a fruit. Ready in 20 minutes.

Penne with Provencal eggplant, slow-caramelized sweet peppers, garlic, and fresh basil in a lemony Italian-herb dressing. A meatless pasta bowl built on long, gentle cooking.

A savory omelet filling of browned kielbasa, sweet peppers and onions seasoned with oregano and basil. Spoon it into a French omelet for a hearty, satisfying brunch.