Rub a leaf of lemon basil between your fingers and you get basil’s peppery snap with a genuine hit of fresh lemon underneath, no zesting required. That double flavor is why cooks reach for lemon and basil together in everything from quick chicken dinners to summer lemonade. These six ideas cover sauces, mains, a cold salad, a drink and a dessert, so you can use the whole plant before it bolts.
- A bright green sauce for pasta, sandwiches and dips
- Chicken skillet with a lemon butter pan sauce
- Creamy pasta with a bright lemon-cheese sauce
- Orzo salad with corn and goat cheese
- A refreshing basil lemonade
- Shortbread cookies with a citrus edge
Does lemon basil taste like regular basil?
Not quite. Sweet basil leans anise and clove. This variety is thinner leafed, lighter in color, and carries citral, the same aromatic compound found in lemon peel, alongside basil’s usual bite, and it is milder and grassier overall, with a lemony top note that fades fast once heat hits it. That makes it better suited to recipes that want fresh citrus and herb together in one ingredient, rather than as a one-for-one swap in a recipe built around sweet basil’s stronger anise flavor.
A quick technique note before you start cooking
Lemon basil loses most of its aroma if you cook it too long, so treat it like a finishing touch: add it in the last few minutes of cooking, or straight into a dish that will not go back on the heat. Chop it fine for a marinade, tear the leaves whole into a salad, or blend it into a sauce so its oils stay bright instead of turning bitter. For the full range of techniques, from infusing oils to pairing it with fish and vegetables, see our guide to ways to cook with lemon basil.
Pesto for pasta, sandwiches and dips
This pesto swaps some of the usual pine nuts for walnuts, which hold up well against the citrus and keep the cost down. It freezes well, so make a double batch while your plant is thick and use it through the fall.
- 2 cups packed fresh basil leaves (lemon basil)
- 1/3 cup walnuts, pine nuts, or almonds, toasted
- 2 cloves garlic
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup extra virgin olive oil
- Kosher salt, to taste
Zest the lemon with a peeler or microplane before you juice it. Pulse the leaves, walnuts and garlic in a food processor until finely chopped. With the motor running, stream in the olive oil until it comes together, then stir in the zest, juice and salt. Toss it with hot pasta, spread it on a sandwich, or serve it as a quick appetizer with grilled vegetables while it is still fresh and vivid green.
Lemon basil chicken skillet
A reliable, easy chicken dinner for busy weeknights: chicken finishes in a lemon butter pan sauce, then gets a generous handful of torn basil stirred in right before serving so the flavorful citrus stays sharp instead of cooking flat.
- Slice two chicken breasts into thin cutlets, season with salt and pepper.
- Sear in olive oil over medium-high heat, about 4 minutes per side, until golden and cooked through to 165°F (74°C) at the thickest point. Set the chicken aside.
- Add a tablespoon of butter to the same pan with a minced garlic clove and the juice of one lemon, whisking as the browned bits release to build the pan sauce.
- Return the chicken to the pan, spoon the sauce over the top, then scatter with 1/4 cup torn basil just before serving.
Serve it over rice or alongside roasted asparagus for a complete plate in under 30 minutes.
Creamy lemon pasta
Lemon and cream are a natural match: the fat in the sauce carries the basil’s aroma instead of letting it evaporate. This pasta dish comes together in the time it takes the noodles to boil.
- 12 ounces pasta (linguine or spaghetti work well)
- 1 cup heavy cream
- 1 cup grated parmesan cheese, plus extra for grating on top
- Zest and juice of 1 lemon
- 1/2 cup chopped basil leaves (lemon basil)
- Salt and black pepper, to taste
Cook the pasta until just shy of al dente, reserving a cup of the starchy water. Warm the cream in the same pot, whisk in the cheese until it melts into a sauce, then take the pot off the heat and stir in the zest and juice. Toss the drained pasta through the sauce, loosening it with the reserved pasta water as needed, and fold in the leaves so they stay fragrant instead of wilting into the sauce.
Orzo salad with corn on the cob and goat cheese
A cold, make-ahead side dish for cookouts. The orzo soaks up a light citrus dressing, and the corn and goat cheese add sweetness and tang against it.
- 1.5 cups orzo, cooked and cooled
- Kernels from 2 ears of corn, charred or raw
- 1 cup chopped blanched asparagus
- 1/2 cup crumbled goat cheese
- 1 cup halved cherry tomatoes
- 1/3 cup thinly sliced fresh lemon basil
- 3 tablespoons olive oil
- 2 tablespoons juice from a lemon
Whisk the oil and juice together, then toss with the cooled orzo, corn, tomatoes, asparagus and the sliced leaves. Fold in the goat cheese last so it stays in soft crumbles rather than melting into the dressing. Chill for at least 30 minutes before serving so the flavors settle. Keep it chilled until you serve, and do not leave it out for more than two hours in warm weather. Use a gluten-free pasta shape if you need this side dish gluten-free; the rest of the recipe stays the same.
Lemon basil lemonade
A basil syrup carries its aroma through this drink far better than muddling leaves directly in the glass, where they turn bitter and leave flecks in every sip.
- Simmer 1 cup water, 1 cup sugar and 1 cup packed basil leaves (lemon basil) for 5 minutes, then remove from heat and let them steep for 15 minutes.
- Strain out the leaves to get a clear basil syrup.
- Combine 1 cup lemon juice, the basil syrup and 4 cups cold water in a pitcher. Taste and adjust the sweetness.
- Serve over ice with a sprig for garnish.
The syrup keeps in the refrigerator for about a week, so make it ahead and stir a splash into iced tea or sparkling water whenever you want that citrus aroma without starting from scratch.
Shortbread cookies with a citrus edge
Lemon basil earns a place in dessert too. Finely minced and worked into shortbread dough, it gives a subtle herbal note behind the usual bright citrus, closer to a lemon square than a savory dish.
- 1 cup butter, softened
- 2/3 cup sugar
- 2 cups all-purpose flour
- 2 tablespoons lemon zest
- 2 tablespoons finely minced lemon basil
- Pinch of salt
Cream the butter and sugar until light, then mix in the flour, zest, minced leaves and salt just until the dough comes together. Press it into a lined 8×8 inch pan, prick with a fork, and bake at 325°F for 40 to 45 minutes until the edges turn pale gold. Cool completely before slicing, then dust with a little extra sugar while they are still warm.
Keeping lemon basil fresh for these recipes
It wilts fast once cut, so buy or harvest only what a recipe needs and use it soon after harvesting. Treat the rest like fresh flowers: trim the stems and stand them in a jar of water at room temperature, away from direct sun. For longer storage, freezing chopped leaves in oil or water in an airtight container preserves the flavor well past the growing season. Our guide to how to store it walks through drying, freezing and short-term fridge storage in more detail. In a pinch, dried basil is an acceptable substitute in cooked dishes, though it will not bring the same lemon aroma to a cold recipe like the drink or orzo salad above.
Frequently asked questions
Can lemon basil be eaten raw?
Yes. Raw is where its aroma is strongest, which is why it works so well torn into salads, stirred into the orzo salad above, or added to a dish just before serving.
Can you freeze lemon basil?
Yes. Chop the leaves and freeze them in ice cube trays with a little water or olive oil, or freeze the sauce whole in small portions. Freezing costs some texture but keeps enough flavor for cooked sauces, soups and the chicken skillet recipe above.
What pairs well with lemon basil besides chicken and pasta?
It is especially good with fish, corn, asparagus, goat cheese and other soft cheeses, and any drink or dessert that already leans citrus. Its flavor also stands up well next to grilled shrimp or a simple green salad dressed with just oil and salt. Out of it entirely? Parsley makes a milder, less lemony stand-in for a garnish. For a wider look at how it fits alongside other fresh herbs in the kitchen, our culinary herbs guide covers the full lineup and where each one earns its place.
What happens when it starts to flower?
It bolts and sends up flower spikes once the weather turns hot, and leaf flavor fades as the plant puts its energy into blooming. Pinch off the buds as soon as you spot them to keep it leafy longer, or let a few open, since the flowers are edible and make a mild, citrusy garnish. Harvest most of the leaves before a heavy bolt for the best flavor.
What other drinks and desserts can you make with it?
Past the drink and shortbread above, try the basil syrup stirred into sparkling water, or fold minced leaves into a batch of lemon bars or a simple sugar cookie dough for the same citrusy lift.
