One Simple Thing: Basil
A summer herb, a fleeting abundance, and five delicious ways to use it now
There’s a moment in every summer when the basil takes over. Spilling from clay pots, perfuming the kitchen with its peppery sweetness, threatening to bolt in the heat.
It’s impossible to walk past a thriving basil plant without brushing your fingers against the leaves. The scent lingers — green and pungent, almost spicy — and for a moment, you’re transported. Maybe to a memory of caprese salads under dappled light, or bowls of pasta tossed with garlic and oil, or perhaps just to a quiet kitchen where something good is about to happen.
There’s something deeply satisfying about herbs in abundance. It invites generosity. A handful in the sauce, another in a pitcher of lemonade, another chopped into a vinaigrette. It reminds you that cooking doesn’t have to be complicated — just fresh.
And so today’s simple thing is this: Use the basil. Use it freely. Use it often.
Here are five ways I’m enjoying it right now:
Five Simple Ways to Use Fresh Basil This Week:
Torn over fresh tomatoes — with olive oil, sea salt, and maybe a little mozzarella
Blended into a quick pesto — perfect for pasta, grilled veggies, or even sandwiches
Infused into olive oil — store in the fridge and drizzle over everything
Muddled into lemonade — or a summery cocktail/mocktail
Layered into a sandwich or wrap — just a few leaves transform the flavor
Basil doesn’t last forever. By late summer, it will be flowering, bitter, leggy.
But right now, it’s at its peak — and that feels like reason enough to celebrate.
If you have an abundance, too, consider this your gentle nudge: pluck a handful. Tear it with your fingers. Let the fragrance fill your kitchen.
Summer is fleeting — but it’s fragrant and full.
Basil Recipes at 31Daily
Caprese Pasta Salad: A simple and light pasta salad with fresh flavors and easy to make.
Margherita Pizza: A favorite summer pizza with or without homemade crust.
Caprese Pesto Chicken and Orzo: A one-pan chicken casserole with fresh veggies.
Zucchini Parmesan: Combines the best of summer flavors.
Salami Caprese Skewers: A 5-minute snack or appetizer with fresh basil
Favorite Basil Pesto Recipe
2 cups fresh basil leaves
1/3 cup toasted pine nuts
1 teaspoon fresh lemon juice
1 garlic clove (or to taste)
1/4 cup Parmesan cheese
1/3 cup olive oil
Pulse the basil, toasted pine nuts, lemon juice, Parmesan, and garlic in a food processor or blender until smooth. With the processor running, drizzle in the olive oil until you reach the desired consistency. Taste and season with salt and pepper.
Store in a tightly lidded jar in the refrigerator for up to 1 week.
Notable Quote
“A recipe has no soul. You, as the cook, must bring soul to the recipe.”
~ Thomas Keller, chef and restaurateur,
The French Laundry in Napa Valley, California
Have a beautiful day,
Stephanie