It’s high summer. So chances are if you’re growing your own basil, you’ve got loads of it. And if you’re not growing your own, we’re betting you’ve got a taste for it. Whenever you have an abundance of this fresh, sweet herb, you need to know two things: how to use it and how to store it until you can use more of it. We’ve gathered our favorite recipes and articles that tell you just that. So whether you’ve got a green thumb, or a just a craving for something green, get your apron on, it’s time to start cooking.

Sauces & Condiments

• Basil Oil
• Basil Butter
• Mellow Garlic & Basil Vinaigrette
• Classic Basil Pesto

Salads, Sides & Starters

• Grilled Corn & Tomato Salad with Basil Oil
• Warm Potatoes with Basil Vinaigrette
• Zucchini & Yellow Squash Ribbons with Daikon, Oregano & Basil
• Cherry Tomatoes Stuffed with Mozzarella & Basil
• Creamy Tomato-Basil Soup

Light Summer Meals

• Deconstructed Pesto Pasta
• Flounder Poached in Coconut, Ginger & Basil Broth
• Pea & Shrimp Penne with Basil
• Roasted Cod with Basil Pesto & Garlic Breadcrumbs
• Quick Chicken Sauté with Tomatoes, Black Olives & Basil

Tips & Techniques

• Make Room for Basil
• A Cook’s Guide to Fresh Herbs
• Pestos: Basil and Beyond
• The Trick to Smooth, Creamy Pesto