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What to make with excess basil is a delicious problem to have, and you have more options than you might think.
When you have excess basil, the real challenge is deciding which of the many tasty paths to take before those beautiful green leaves turn black and mushy.
From bright, fresh sauces to flavorful freezer-friendly cubes, excess basil can inspire a week of incredible meals.
In this post, we’ll explore the best ways to use up excess basil, including classic recipes, preservation tricks, and some creative ideas you haven’t tried yet.
Let’s dig into the wonderful world of too much basil.
Why Making Pesto Is the Ultimate Answer for Excess Basil
If you’re wondering what to make with excess basil, pesto is the undisputed champion of basil-heavy recipes.
Pesto uses a massive amount of basil in one go, making it the perfect solution for a garden that’s gone wild.
Plus, it freezes beautifully, so you can enjoy summer’s basil bounty all year long.
1. Classic Basil Pesto
The classic basil pesto is the most straightforward answer to what to make with excess basil, and it’s ready in under ten minutes.
You’ll need about two cups of packed basil leaves, which will make a dent in your harvest but won’t finish it off.
Toss the basil into a food processor with pine nuts, garlic, parmesan, and a good glug of olive oil.
Pulse until smooth, then taste and adjust the salt.
This vibrant green sauce is perfect on pasta, slathered on crusty bread, or spooned over grilled chicken.
2. Pesto Ice Cubes
To make excess basil last for months, spoon your fresh pesto into an ice cube tray and freeze it solid.
Once frozen, pop the pesto cubes into a zip-top bag and stash them in the freezer.
Each cube is roughly one tablespoon, which is the perfect amount to drop into soups, stews, or a pan of sautéed veggies.
This is a brilliant way to answer the question of what to make with excess basil without having to cook it all right away.
3. Swap Nuts and Cheeses for Endless Variety
You can transform your pesto recipe into something new every time you have excess basil on hand.
Try walnuts or almonds instead of pine nuts for a heartier flavor.
Swap parmesan for pecorino or even nutritional yeast if you’re dairy-free.
Add a handful of spinach or arugula to stretch your pesto even further.
Each variation gives you a different answer to what to make with excess basil, keeping your meals exciting and your harvest fully used.
Freezing Basil Whole When You Have Excess Basil
If you don’t feel like making pesto, you can still preserve your excess basil with a simple freezing method.
Freezing whole basil leaves is the fastest way to store a large quantity without any cooking involved.
1. Freeze Basil Leaves in Olive Oil
Take clean, dry basil leaves and place them in an ice cube tray, then fill each compartment with olive oil.
Freeze until solid, then transfer the cubes to a freezer bag.
These basil-oil cubes are perfect for dropping directly into a hot pan when you’re ready to cook.
Each cube gives you a burst of basil flavor and a splash of oil, which is a fantastic way to handle excess basil.
2. Flash-Freeze Individual Leaves
Spread your excess basil leaves in a single layer on a baking sheet lined with parchment paper.
Place the tray in the freezer for about an hour, or until the leaves are frozen and crisp.
Once frozen, transfer them to an airtight container.
Now you have individual leaves that you can grab one at a time for soups, sauces, or garnishes.
This is an excellent method for what to make with excess basil because you can use exactly what you need without thawing the whole batch.
3. Blanch Before Freezing for the Brightest Color
For the most vibrant green color, blanch your excess basil before freezing.
Drop the leaves in boiling water for just two seconds, then immediately plunge them into ice water.
Pat them dry, pack them in freezer bags, and freeze.
Blanching stops the enzymes that cause browning, so your basil stays looking fresh and beautiful for months.
Creative and Savory Dishes for Excess Basil
Beyond pesto and freezing, what to make with excess basil can be answered with a range of hearty, flavorful dishes.
Basil isn’t just for Italian food, and these ideas will help you clear out your fridge quickly.
1. Basil-Infused Vinegar or Oil
Making basil-infused oil is a sophisticated way to use excess basil and create a kitchen staple.
Add a generous handful of clean, dry basil leaves to a bottle of olive oil and let it sit for a week.
The oil will slowly take on the basil’s sweet, peppery notes.
Use it to drizzle over salads, grilled meats, or fresh mozzarella.
You can do the same with white wine vinegar for a tangy salad dressing base.
2. Fresh Basil Chimichurri for Grilled Everything
Swap the traditional parsley in chimichurri with your excess basil for a bright, herb-packed sauce.
Blend a big pile of basil with garlic, shallots, red wine vinegar, olive oil, and a pinch of chili flakes.
This sauce is fantastic on grilled steak, roasted potatoes, or even drizzled over eggs.
It uses a ton of basil at once, making it a great dinner-focused answer to what to make with excess basil.
3. Basil Butter for Bread and Seafood
Whip a stick of softened butter with a cup of finely chopped excess basil and a clove of garlic.
Season with salt and black pepper, then roll it into a log with plastic wrap and chill it.
This basil butter will keep in the fridge for a week or the freezer for months.
Slather it on corn on the cob, melt it over a grilled fish fillet, or spread it on hot sourdough.
It’s a simple yet elegant way to make the most of your excess basil.
Simple Air-Drying for Long-Term Use of Excess Basil
If you have a truly massive amount of excess basil, air-drying is the most old-school method to preserve it.
While dried basil loses some of its fresh punch, it still brings a lovely aromatic flavor to cooked dishes.
1. Hang Bunches to Dry
Rinse your basil and pat it completely dry, then tie the stems together in small bundles with twine.
Hang them upside down in a warm, dry, well-ventilated area away from direct sunlight.
In about a week or two, the leaves will be completely dry and crumbly.
2. Use a Dehydrator for a Faster Route
Lay your clean, dry excess basil leaves in a single layer on the dehydrator trays.
Set the temperature to about 95°F and run the machine for two to four hours until the leaves are brittle.
Check the leaves regularly because thinner leaves dry much faster than thicker ones.
3. Crumble and Store in Jars
Once your basil is completely dry, strip the leaves from the stems and crumble them into fine pieces.
Store the dried basil in an airtight glass jar in a cool, dark pantry.
This method won’t answer what to make with excess basil for dinner tonight, but it solves your long-term storage problem beautifully.
So, What to Make With Excess Basil?
What to make with excess basil depends on how much time you have and how soon you want to eat it.
If you want a quick, satisfying meal, make a big batch of classic pesto.
If you want to preserve your basil for future weeks, freeze it as whole leaves, oil cubes, or pesto cubes.
If you want something creative, whip up a basil chimichurri or a flavored butter.
And if you have an absolute mountain of excess basil, air-dry it to create a pantry staple that lasts for a year.
With these ideas in your back pocket, you’ll never stress over what to make with excess basil again.
Grab those leaves, get into the kitchen, and turn your basil overload into a delicious adventure.