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.
Basil oil is perfect for those times when you want a hint of basil but don't want to overpower the flavors of summer's ripest batch of corn or tomatoes. Try drizzling it over just-grilled bread, tossing it with steamed green beans and sea salt, or pouring it over a cold summer, soup, like gazpacho.
Yields about 3/4 cup
ingredients
1 cup mild olive oil
2 cups tightly packed sweet basil leaves
Kosher salt
how to make
Put the measured oil in the refrigerator while you prepare the basil. Bring a pot of water to a boil. Have a bowl of ice water ready. Blanch the basil leaves in the boiling water for 
about 10 seconds. Remove them quickly with a strainer and dunk in the ice water, swishing them around to be sure they're all cold. Remove from the water and squeeze gently to remove the excess water.
Roughly chop the basil and put it in a blender. Add the oil and 1/2 tsp. kosher salt; blend until the basil is puréed. The mixture will be very frothy. Let the purée settle for about 30 min. Strain through a cheesecloth- lined fine strainer, very gently pushing on the solids to extract the oil. Use immediately or refrigerate for up to a week. For the best flavor, let the oil come to room temperature before using.
Basil Butter
Basil butter is especially delicious made with sweet basil. I keep it on hand for adding a touch of basil flavor to just about anything. Try stirring it into hot pasta, polenta, or mashed potatoes; tossing it with cooked vegetables; melting it over grilled meats; or serving it softened, with bread. This recipe can easily be doubled.
Yields 1/2 cup seasoned butter.
ingredients
1/2 cup unsalted butter, softened at room temperature
1/2 cup finely chopped sweet basil
1 tsp. minced garlic
1/2 tsp. freshly grated lemon zest
1/2 tsp. ground white pepper
Kosher salt
how to make
In a bowl, combine the butter, basil, garlic, lemon zest, white pepper, and 1/2 tsp. kosher salt and mash with a spoon until well combined.
Use immediately as a spread for corn on the cob, grilled vegetables, or dinner rolls. Or use plastic wrap to shape the basil butter into a log, tightening the ends as if it were a sausage. Refrigerate until very firm. Slice into 1/4-inch-thick coins and melt over just-off-the-grill chicken or pork cutlets, fish fillets, or vegetables.
Make Ahead Tips
The butter will keep in the refrigerator for up to two weeks or in the freezer for a month.
