Our 10 best basil recipes

Basil, coconut and chilli ice-cream

Sweet, spicy, fragrant and creamy, this Thai-inspired ice-cream makes a lovely sundae with fresh strawberries and white chocolate.
Andrew Dargue, Orchard Kitchen, orchard‑kitchen.co.uk

Serves 4
For the ice-cream
1 green chilli, halved lengthways
300ml whole milk
250ml coconut cream
30g basil, including the stalks
4 egg yolks

100g granulated sugar
To serve
2 punnets strawberries, washed and hulled
50g toasted desiccated coconut
Basil leaves (optional)
50g white chocolate, grated (optional)

1 Bring the chilli, milk and coconut cream to a simmer, turn off and leave for 10 minutes to infuse. Strain to remove the chilli and any escaped seeds and set aside.

2 Whizz the basil in a blender until it is a fine pulp. Beat the yolks with the sugar and basil until thick and creamy. Pour half of the milk mix on to the egg yolks, whisking as you go.

3 Add the egg mix back to the pan with the rest of the milk and coconut cream and give it a good whisk. Put on a low heat and cook gently until the mix coats the back of a wooden spoon, making sure it doesn't boil.

4 Let the mix cool completely, then add to an ice-cream machine. If you do not have one, add the mix to a plastic container and freeze, stirring every 20 minutes to break up the ice crystals, until fully frozen.

5 To serve, add the strawberries to a bowl with a scoop of ice-cream, and a sprinkle of desiccated coconut. If you want to show off, add a few basil leaves for garnish and/or a little grated white chocolate.

Easy basil beer bread

This could not be any simpler to whip up. Serve the bread with tomato and mozzarella for a light lunch, or just dunk in good olive oil.
Sam Linsell, drizzleanddip.com

Makes 900g loaf
375g self-raising flour
30g bunch of basil, chopped
A pinch of salt
1 tbsp light brown sugar
330ml pale ale

1 Preheat the oven to 180C/350F/gas mark 4, then grease and line a 900g capacity loaf tin.

2 Combine all the ingredients in a bowl, then mix to form a dough. Put the dough into the tin and bake for 40 minutes, until golden brown, or until a skewer inserted into the centre of the loaf comes out clean.

3 Allow to cool a little, then slice and serve with salted butter.

Lamb caponata and basil

Aromatic basil provides the crucial fresh finish here. Allow the caponata to cool a little before serving, so the flavours have an opportunity to develop.
Russell Norman, Polpo, polpo.co.uk

Serves 6
For the lamb
1 shoulder or leg of lamb
Olive oil
Salt and black pepper
A bunch of rosemary

Cloves from 1 garlic bulb, peeled
For the caponata
100ml olive oil
3 medium aubergines, chopped into 3cm chunks
1 head of celery, destringed and cut into 2cm slices
2 red onions, cut into thin wedges
A handful of capers
Salt and pepper
1 kg tomatoes, quartered
100ml red wine vinegar
100g sugar
A large handful of basil

1 First, prepare the lamb. Preheat the oven to 170C/335F/gas mark 3½. Rub olive oil and seasoning all over the lamb. Lay half the rosemary in the bottom of a big roasting tray along with half the garlic, then put the lamb in, and cover with the rest of the rosemary and garlic. Cover with foil, and cook for 4 hours until the meat is juicy and tender.

2 Three hours into the cooking, prepare the caponata. Preheat a large pan with a layer of olive oil. When it is very hot, fry the aubergine in batches.

3 Add the celery, red onion and capers to the pan with a good pinch of salt and pepper. When soft, remove from the pan and place in a large enough baking tray to hold the vegetables in a thin layer. Scatter with the tomatoes, then pour over the vinegar, sugar, salt and pepper. Roast at 140C/275F/gas mark 1 for about an hour, or until the tomatoes are almost falling apart. If using the same oven as the lamb, put the caponata in 30 minutes before the end of cooking time, then reduce the heat of the oven when the lamb is removed and cover the meat with foil to rest. The caponata might take closer to 50 minutes in this case.

4 Once done, check the seasoning – there should be a perfect balance of sweet and sour – adjust with sugar or vinegar if necessary. Allow the caponata to cool down a little, resting for about 10 minutes. To serve, tear up a large handful of basil and fold it through the caponata mix. Spoon the warm (but not too hot) caponata on to a wide plate and place your lamb on top.

Tomato and basil clafoutis

A savoury take on a classic French dessert. Try using grated parmesan or pecorino in place of mozzarella, if you like.
Megan Fleiner, passportsandpancakes.com

Serves 4 as a starter
1 kg cherry tomatoes
Olive oil
Salt and black pepper
30g butter
3 eggs
225ml milk
100g flour
30g basil, chopped
80g mozzarella, grated
Toasted baguette slices, to serve
Green salad leaves, to serve

1 Preheat oven to 200C/400F/gas mark 6. Toss the tomatoes with a little olive oil, then season with salt and pepper. Roast for 30 minutes and set aside.

2 Turn oven down to 180C/350F/gas mark 4. In a heavy-based ovenproof frying pan or roasting tin, melt the butter in the oven.

3 In a large bowl, whisk together the eggs and milk. Next, whisk in the flour with a generous pinch of salt and pepper. Stir in the basil and cheese, then pour into the pan. Add the tomatoes to the top of the "custard" mixture, then bake for 40 minutes, or until set.

4 Serve with toasted baguette slices and a green salad.

Spicy stir-fried pork with basil

Try to find Thai basil for this dish – it retains its flavour better than standard basil during cooking. Serve with steamed rice and a cold beer.
Thailand: The Cookbook by Jean Pierre Gabriel (Phaidon)

Serves 2
10 red and green bird's eye chillies
5 garlic cloves
1½ tbsp vegetable oil
200g pork mince
½ tsp light soy sauce
½ tsp sugar
50g Thai or normal basil leaves
Steamed white rice, to serve

1 Coarsely pound the chillies and garlic in a mortar with a pestle, then set aside.

2 Heat the oil in a wok over a medium heat, add the chilli mixture, and stir-fry for 1 minute, or until fragrant. Add the pork, soy sauce and sugar and stir-fry for 3–4 minutes or until cooked. Add the basil leaves, mix well and serve with rice.

Minestra verde

This summery soup, like many good Italian dishes, can be pepped up with the best quality olive oil and the freshest green veg you can find.
Francesco Mazzei, L'Anima Restaurant, lanima.co.uk

Serves 4
100g pearl barley
200g potatoes, diced
Extra virgin olive oil
500ml water, plus extra to top up
1 leek, sliced
100g celery, diced
150g asparagus
200g courgettes, diced
100g peas
100g broad beans
Salt and black pepper

1 bunch of basil, leaves torn
500g baby spinach
100g grana padano, grated
10g pine nuts, toasted
Extra virgin olive oil, to serve

1 Boil the barley in salted water for around 40 minutes, until tender, then drain and set aside. In a large pan, sweat the potatoes for 2‑3 minutes with some extra virgin olive oil. Add the water and cook for 5 minutes before adding the leek. Cook for another 2-3 minutes. Add the celery and asparagus, top up the water so it covers the veg and bring to the boil.

2 Finally, add the courgette, peas and broad beans, top up the water and cook for a further 2-3 minutes. When all the vegetables are nice and tender add the barley and cook for another 5 minutes.

3 Add a pinch of salt and pepper to taste, then stir through the basil and baby spinach. Scatter with the grated cheese and pine nuts. Finish with a drizzle of extra virgin olive oil, then serve.

Basil gimlet

There's no better excuse than a spot of sunshine for a homemade cocktail, and here the basil puts a herby twist on a great summer refresher.
Sydney Kramer, thecrepesofwrath.net

Serves 2
10 fresh basil leaves
Juice of 3 limes
50ml sugar syrup
150ml gin
Ice cubes
2 lime slices, to serve
2 basil leaves, to serve

1 Lightly crush, or "muddle", your basil in the bottom of a cocktail shaker until some juices are released. Add the lime juice, sugar syrup and gin. Fill to the top with ice and shake for 30 seconds. Strain twice into two chilled glasses, and garnish with a lime slice and a basil leaf.

Chicken, basil and sun-dried tomato wrap with basil lemon mayo

Our summer lunchbox and picnic favourite, bursting with flavour and easy to assemble.
Kate Calder, the Cook Team

Serves 1
2-3 tbsp mayonnaise
1 large handful of basil leaves, finely chopped
Zest and juice of ½ lemon
Salt and pepper
1 plain or seeded wrap
1 cooked chicken breast or about 120g of leftover roast chicken, shredded
3-4 large basil leaves
10cm piece of cucumber, sliced into half-moons
3-4 pieces of sun-dried tomato, thinly sliced

1 In a small bowl, mix the mayonnaise with the basil, lemon zest and juice. Season to taste. Spread over the middle third of the wrap. Arrange the chicken, basil and cucumber on top of the mayo mixture and scatter with the tomato slices.

2 Take one of the clear sides of wrap and place over the other ingredients. Gather each end of the wrap and fold it the middle. Using both hands firmly roll the wrap towards the end of the other side until you have a secure roll. Cut in half and serve, or leave wrapped in clingfilm or packed into a sealed container for later.

Hazelnut and lemon pesto with ricotta

We love this alternative spin on pesto – it omits the garlic to avoid overpowering the basil, adds hazelnuts for a coarser texture, and a splash of cream for a little indulgence.
Sam Harris, Zucca, zucca.co.uk

Serves 4
For the pesto
100g blanched hazelnuts
2 bunches of basil
30g butter
1 tbsp double cream
85g parmesan
Zest of ½ lemon
Salt
Olive oil

To serve
400g dried pasta, such as penne or trofie

250g ricotta, seasoned with lemon and salt
100g hazelnuts, toasted and crushed
Olive oil
Lemon juice

1 Preheat the oven to 180C/350F/gas mark 4. Roast the hazelnuts for 5-8 minutes until golden. Set aside to cool.

2 Trim the tips of the basil stalks, retaining most of them.

3 Put the basil, two thirds of the hazelnuts, butter, cream, parmesan, lemon zest and a pinch of salt into a blender and blend until smooth, adding enough olive oil to create a paste-like consistency. Add the remaining third of the hazelnuts and blend briefly, to create some texture. You want the overriding flavour to be creamy and rich, not acidic or bitter in any way.

4 Cover and refrigerate the pesto. It will keep for up to 3-5 days in the fridge.

5 Bring a large pan of salted water to the boil and drop in your pasta. Cook to al dente according to the packet instructions.

6 In a separate pan, warm through your pesto with a little splash of the pasta cooking water to help loosen the sauce. Once the pasta is just cooked, remove from the water and add to the pan with the pesto. Cook for a couple of minutes, letting the pasta absorb some of the sauce. You may need to add a small amount of water as you are doing this so it doesn't dry out the pasta too much. After a couple of minutes, check for seasoning, adding a little more parmesan and salt, if needed.

7 Serve with a spoonful of seasoned ricotta on each plate, sprinkle with the toasted hazelnuts, and drizzle with oil and a squeeze of lemon.

Basil panna cotta

Basil has a wonderfully pungent aroma, with floral-aniseed notes and a hint of clove that sing in this simple vegetarian recipe. Try crystallising four basil leaves to decorate the top of the panna cotta by brushing themwith egg white, sprinkling them with fine caster sugar and leaving them to dry.
The Natural Cook, by Tom Hunt (Quadrille)

Serves 4
100ml water
8 basil leaves
2½ tbsp agar flakes
50g rapadura or raw cane sugar
1 vanilla pod, deseeded (optional)
400ml double cream

1 Pour the water into a small saucepan with four of the basil leaves, and sprinkle the agar on top. Bring to the boil without stirring, then reduce to a simmer and stir for 5-10 minutes until the agar is dissolved.

2 Remove the basil leaves, add the sugar and vanilla and stir to dissolve. Once dissolved, remove from the heat.

2 Add the cream and stir thoroughly to combine. The agar will begin to set, so you will have to work quickly.

3 Divide the panna cotta between four glasses. Put in the fridge to set for at least 4-5 hours. Decorate each panna cotta with a basil leaf.