Lemon basil is a fragrant herb that combines the zest of lemon with the mellow, sweet notes of basil. Its unique flavor profile makes it a standout ingredient in both savory and sweet dishes, brightening up meals with a refreshing citrusy twist. This recipe showcases lemon basil in a vibrant pasta, but also includes tips, variations, and ideas for using this herb in your kitchen.
Ingredients
- 8 oz (225 g) dried linguine or spaghetti
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
- 1 teaspoon finely grated lemon zest
- 1/2 cup (loosely packed) fresh lemon basil leaves, chopped
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons toasted pine nuts (optional)
- 1 tablespoon unsalted butter (optional, for richness)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
- Sauté aromatics: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped shallot. Sauté for 1-2 minutes until fragrant and translucent, but not browned.
- Add tomatoes: Stir in the halved cherry tomatoes. Cook for 3-4 minutes, until they begin to soften and release their juices.
- Combine lemon and basil: Lower the heat and add the lemon juice and zest to the skillet, stirring to combine. Add the drained pasta, tossing gently to coat with the sauce.
- Add cheese and basil: Sprinkle in the Parmesan cheese and chopped lemon basil. Toss everything together, adding a splash of reserved pasta water if the sauce seems dry. If using, add the butter for extra richness.
- Season and finish: Season with salt and freshly ground black pepper to taste. Remove from heat and sprinkle with toasted pine nuts, if desired.
- Serve: Divide the pasta among plates and serve immediately, garnished with extra Parmesan and a few whole lemon basil leaves.
Tips
- Substitutions: If you can’t find lemon basil, use regular sweet basil and add a bit more lemon zest for a similar flavor.
- Make it vegan: Omit the Parmesan or use a dairy-free alternative. Toasted breadcrumbs can add a pleasant crunch instead of cheese.
- Don’t overcook the basil: Add chopped lemon basil at the end of cooking to preserve its bright, citrusy flavor. Prolonged heat can dull its aroma.
- Storage: Store extra lemon basil leaves wrapped in a damp paper towel inside a zip-top bag in the refrigerator for up to 5 days.
Serving Suggestions
- Pair this pasta with grilled chicken or shrimp for added protein and a complete meal.
- Serve alongside a crisp green salad dressed with lemon vinaigrette to echo the citrus notes.
- Offer crusty bread for sopping up the flavorful lemon-basil sauce.
- For a lighter lunch, serve smaller portions with roasted vegetables or a simple tomato salad.
Variations
- Lemon Basil Pesto: Blend lemon basil leaves with garlic, pine nuts, Parmesan, lemon zest, and olive oil for a vibrant pesto. Toss with pasta, spread on sandwiches, or drizzle over grilled fish.
- Lemon Basil Vinaigrette: Whisk together chopped lemon basil, lemon juice, Dijon mustard, honey, and olive oil for a zesty salad dressing.
- Lemon Basil Chicken: Marinate chicken breasts in lemon juice, olive oil, garlic, and chopped lemon basil, then grill or bake until cooked through.
- Lemon Basil Syrup: Simmer lemon basil leaves with sugar, water, and lemon peel to make a syrup for cocktails, lemonade, or desserts.
- Lemon Basil Rice: Stir chopped lemon basil and lemon zest into cooked rice for an aromatic side dish.
- Lemon Basil Sorbet: Infuse simple syrup with lemon basil, then churn with lemon juice for a refreshing dessert.
Storage and Reheating
Leftover lemon basil pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or broth and gently warm in a skillet over low heat, stirring occasionally to prevent sticking. Avoid microwaving for too long, as this can make the pasta mushy and dull the fresh basil flavor. Lemon basil leaves themselves are best used fresh, but can be wrapped in a slightly damp paper towel and kept in a sealed bag in the fridge for about 5 days. For longer storage, you can chop and freeze lemon basil in olive oil in ice cube trays—perfect for adding to sauces or soups later.
Frequently Asked Questions
- What is the difference between lemon basil and regular basil?
- Lemon basil is a specific variety of basil that has a distinct lemony aroma and flavor, due to its unique essential oils. While sweet basil is more commonly used in Italian dishes and has a classic peppery, sweet taste, lemon basil is brighter and more citrus-forward. It’s popular in Southeast Asian cuisines as well as Mediterranean-inspired recipes.
- Can I substitute lemon basil in any recipe that calls for regular basil?
- In most cases, yes. Lemon basil pairs especially well with dishes that benefit from a citrusy note, like seafood, chicken, salads, and pasta. However, its lemon flavor can be quite pronounced, so consider whether the citrus element will complement the other ingredients in your dish. For classic Italian sauces, traditional sweet basil may still be preferable.
- How do I grow and harvest lemon basil?
- Lemon basil grows best in warm, sunny locations with well-drained soil. Sow seeds or plant seedlings after the last frost. Water regularly but avoid overwatering. Harvest leaves frequently to encourage bushier growth, pinching off flower buds to maintain leaf production. Use fresh leaves at their peak for the best flavor.
- Can I dry or freeze lemon basil for later use?
- Lemon basil can be dried, but much of its citrus aroma may be lost in the process. Freezing is a better option: chop the leaves and freeze them in olive oil in ice cube trays for use in cooked dishes. You can also blend with water and freeze as herb cubes. Use frozen lemon basil within 6 months for best flavor.
- What are some other dishes that use lemon basil?
- Lemon basil shines in Thai stir-fries, Vietnamese salads, lemony pestos, fruit salads, and even desserts like sorbet or pound cake. It’s also delicious muddled into drinks like lemonade or cocktails for a fresh, herbal kick.
- Is lemon basil safe to eat raw?
- Yes, lemon basil is safe and delicious to eat raw. Its tender leaves make a great addition to salads, sandwiches, and as a garnish for soups or grilled meats. Just be sure to rinse thoroughly before use, especially if homegrown.