404 lemon basil recipes

Tender zucchini and crisp green beans tossed in a vibrant herb sauce packed with basil, capers, and lemon. Serve warm or chilled as a bright summer side.

Crispy artichoke and peppery arugula pizza topped with thin slices of salty prosciutto. This Italian-inspired flatbread balances creamy, crispy, and fresh flavors.

A vegetarian chili casserole with dried kidney beans, bulgur wheat, mixed vegetables, and red wine simmered in a spiced tomato broth. Hearty, filling, completely meatless.

Sophisticate your salad with this tasty recipe that calls for julienned ham, mixed greens and red wine vinegar.

Summer succotash with fresh corn, lima beans, zucchini, and grape tomatoes topped with seared sea scallops and a bright parsley drizzle. A seasonal one-pan main that eats like a cookout on a plate.

Broiled chicken over fettuccine in a brandy cream sauce with fresh and sundried tomatoes, jalapenos, and basil. A spicy, restaurant-style dinner for two.

Thai lobster and scallop curry with coconut milk, red curry paste, and fresh basil. Tender seafood in fragrant coconut broth with sweet pepper, mushrooms, and chili-garlic heat over rice.

A spiced oil made with carrots, sweet bell peppers and red pepper flakes that can really spice up pasta or steamed vegetables.

Instead of using the barbecue, stay cool indoors and try this succulent dish that is sure to make you forget about the summer heat.

Louisiana BBQ shrimp skewers with a homemade sauce of ketchup, cider vinegar, Worcestershire, hot sauce, and bacon drippings. Sauce mellows for a week before grilling for deep, layered flavor.

Grilled chicken breast crowned with a bright anjou pear relish bursting with radish crunch, fresh tarragon, and toasted almonds. A tangy balsamic-lemon sauce ties it all together in under 45 minutes.

Nantucket cioppino is a New England take on the San Francisco classic, loading swordfish, lobster, clams, mussels, cod, and shrimp into a red wine tomato broth. A showstopper seafood stew for a crowd.

Crunchy no-mayo coleslaw with shredded red cabbage, cauliflower, and carrots tossed in a tangy tarragon-dill vinaigrette. A vibrant, make-ahead side dish that holds up at cookouts and potlucks.

Vegetable-packed beer chili with kidney beans, chickpeas, zucchini, and carrots simmered in a cumin-chili spice base. Topped with cheese, sour cream, and sunflower seeds.

Tender black beans tossed with fire-roasted red and yellow peppers, sweet corn, and jalapeño in a cumin-lemon dressing bright with fresh basil.

Hearty vegan lentil stew with brown rice, potatoes, and carrots in a tangy molasses-lemon broth. High fiber, plant-based comfort food that feeds a crowd.