Basil
Basil is a sweet, aromatic herb central to Italian and Southeast Asian cooking, though the two traditions rely on different varieties -- sweet Genovese basil in the West, and Thai or holy basil in Southeast Asia. This page covers buying, storing, and its classic uses.
How to buy
Look for vibrant green, crisp leaves with no dark spots, blackening, or wilting, and a pronounced sweet smell. Thai basil, with its purple stems and anise-clove note, and holy basil, which is peppery and pungent, are distinct from sweet Genovese basil and not interchangeable in most recipes.
How to store
Treat it like cut flowers -- stems in a glass of water at room temperature, since refrigeration browns and bruises the leaves. Use within about a week, or puree with olive oil and freeze for longer storage.
Culinary profile
- Flavor
- Sweet and slightly peppery with notes of clove and anise. Genovese basil is the sweetest and mildest, Thai basil has a stronger anise-licorice edge, and holy basil (tulsi) is peppery and almost medicinal.
- Texture
- Tender, slightly glossy leaves that bruise and darken quickly when cut with a knife, which is why it's traditionally torn by hand instead.
- Aroma
- A sweet, clove-and-anise smell from eugenol and other volatile oils, intensified when the leaf is bruised and quick to fade under heat.
How to prepare
- Torn fresh — Torn by hand just before serving to avoid bruising and darkening the leaf.
- Blended into pesto — Pounded or blended with garlic, pine nuts, oil, and cheese into a classic sauce.
- Pan-wilted — Added at the very end of cooking and wilted briefly rather than cooked through.
- Infused into oil — Steeped in oil to carry its flavor into dressings and finishing drizzles.
Classic dishes
American
- Tomato basil soup — A creamy tomato soup finished with fresh basil, often paired with grilled cheese.
- Basil vinaigrette — A blended dressing of basil, oil, and vinegar used over salads and grilled vegetables.
Italian
- Pesto alla genovese — A sauce of basil, pine nuts, garlic, parmesan, and olive oil, tossed with pasta.
- Caprese salad — Sliced tomato and mozzarella layered with whole basil leaves and olive oil.
- Margherita pizza — A simple pizza of tomato, mozzarella, and fresh basil leaves added after baking.
- Pasta al pomodoro — A simple tomato sauce finished with torn fresh basil.
- Bruschetta with tomato and basil — Grilled bread topped with chopped tomato, garlic, and basil.
- Minestrone — A vegetable soup often finished with a handful of torn basil for brightness.
- Basil-infused olive oil — Olive oil infused with basil leaves, used as a finishing drizzle.
Thai
- Pad krapow — A quick stir-fry of minced meat and holy basil, served over rice with a fried egg.
- Thai green curry — A coconut-based curry finished with Thai basil leaves for an anise-forward aroma.
- Khao pad krapow — Fried rice stirred with holy basil and chile for a punchy, herbal heat.
Vietnamese
- Bún chả — Grilled pork and noodles served with a generous garnish of Thai basil and other fresh herbs.
- Phở herb garnish — A plate of fresh herbs including Thai basil served alongside the noodle soup.
- Gỏi cuốn — Fresh spring rolls wrapped around herbs, including Thai basil, along with shrimp and rice noodles.