Recipes for abundance of mint and/or basil

If your garden is overflowing with basil and mint, these fresh recipes are a delicious way to use a generous handful.

Summer brings an abundance of two prolific herbs - basil and mint. These herbs are bright, herbaceous, and perfect on grilled meats, vegetables, potatoes, or even as a sandwich spread.

Here are some easy recipes to help you use basil and mint, both of which are likely thriving in your garden right now:

Basil Vinaigrette

• 1 1/2 packed cups of fresh basil leaves
• 1 small garlic clove cut it 2-4 pieces
• 1/3 cup extra-virgin olive oil
• 2 tablespoons sherry or Champagne vinegar
• Pinch of crushed red pepper

Add all ingredients to the bowl of a food processor or blender and process until smooth, about 60 seconds. Refrigerate in an airtight container for  up to 3-5 days.

Classic Basil Pesto
Fresh basil pesto is one of the easiest and most flavorful ways to preserve a summer basil harvest. Toss it with pasta, spread it on sandwiches, spoon it over grilled vegetables, or freeze it for a taste of summer all year long.


Ingredients

• 2 cups fresh basil leaves, packed
• ½ cup grated Parmesan cheese
• ⅓ cup pine nuts (or walnuts)
• 2–3 garlic cloves
• ½ cup extra-virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1–2 teaspoons fresh lemon juice (optional, for brightness)

Instructions

1. Add the basil, Parmesan, pine nuts, and garlic to a food processor.
2. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth.
4. Add the salt, pepper, and lemon juice, then pulse a few more times to combine.
5. Taste and adjust seasoning as needed.

Serving Suggestions

• Toss with hot pasta.
• Spread on toasted bread or sandwiches.
• Spoon over grilled chicken, fish, or steak.
• Stir into soups for extra flavor.
• Drizzle over roasted vegetables.
• Use as a pizza sauce or mix into scrambled eggs.

Storage TipsStore pesto in an airtight container in the refrigerator for up to 5 days. To help prevent browning, pour a thin layer of olive oil over the surface before sealing. For longer storage, freeze pesto in jars or ice cube trays (then transfer the frozen cubes to a freezer-safe bag). Each cube is the perfect size for adding fresh basil flavor to sauces, soups, and pasta dishes throughout the year.


Fresh Mint ChimichurriIngredients

• 1 cup fresh mint leaves, packed
• 1 cup fresh parsley, packed
• 2 cloves garlic, minced
• 2 tablespoons fresh oregano (or 2 teaspoons dried)
• ½ teaspoon crushed red pepper flakes (optional)
• 2 tablespoons red wine vinegar
• ½ cup extra-virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Finely chop the mint, parsley, oregano, and garlic, or pulse briefly in a food processor.
2. Transfer to a bowl and stir in the red wine vinegar, salt, pepper, and red pepper flakes.
3. Slowly whisk in the olive oil until well combined.
4. Let the sauce rest for at least 15–30 minutes to allow the flavors to meld.

Serving Ideas

• Spoon over grilled lamb, steak, chicken, or fish.
• Toss with roasted potatoes or grilled vegetables.
• Drizzle over tomatoes and fresh mozzarella.
• Spread on sandwiches, wraps, or burgers.
• Stir into cooked grains like quinoa or couscous.

Storage: Refrigerate in an airtight container for up to one week. Bring to room temperature and stir before serving. Fresh mint pairs beautifully with parsley, basil, cilantro, and dill.

Tip: Mixing herbs creates a more balanced flavor and is a great way to use an abundant summer harvest.

• How to freeze herbs for later use
  
• Herb cheeses and butters
• Herb Basics
• Herb Combinations and Pairings
  
• Herbal Dressings & Marinades
• Using Herbs for Tea
• Pesto
  
  
• More ideas and recipes using herbs click here.
  
• Good Housekeeping Recipes for Clever Uses of Basil