Lemon-basil recipes blend fresh herbs with citrus in drinks, salads and dinners that highlight this summery duo’s brightness in classic and creative ways.
1/25
Peach-Basil Lemonade Slush
From the Recipe Creator:
This chilly slush with peaches, lemon juice and garden-fresh basil is hands-down the best lemonade ever. It tastes just like summer. —Dana Hinck, Pensacola, Florida
Nutrition Facts:
1 cup: 152 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 39g carbohydrate (37g sugars, 1g fiber), 1g protein.
2/25
Salmon Linguine
From the Recipe Creator:
Extra Pesto Grilled Salmon gives this creamy pasta toss a luxurious taste and texture. We love it as is, but you could easily sub in any veggies you have on hand for the broccoli. —Jacob Kitzman, Seattle, Washington
Nutrition Facts:
1-1/3 cups: 802 calories, 55g fat (30g saturated fat), 207mg cholesterol, 649mg sodium, 44g carbohydrate (4g sugars, 6g fiber), 36g protein.
3/25
Basil Grilled Corn on the Cob
From the Recipe Creator:
Corn on the cob is a comforting and cherished Midwest dish. It’s amazing when grilled, and my recipe adds a few unexpected ingredients to make it taste even more like summertime. —Caitlin Dawson, Monroe, Ohio
Nutrition Facts:
1 ear of corn: 125 calories, 5g fat (3g saturated fat), 10mg cholesterol, 489mg sodium, 20g carbohydrate (7g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.
4/25
Lemony Vegetables and Pasta
From the Recipe Creator:
My refreshing pasta dish comes together in 30 minutes. Its simplicity and flavor combinations are typical of authentic Italian cuisine. Buon appetito! —Erin Mylroie, Santa Clara, Utah
Nutrition Facts:
1-1/2 cups: 366 calories, 15g fat (6g saturated fat), 24mg cholesterol, 559mg sodium, 45g carbohydrate (5g sugars, 4g fiber), 15g protein.
5/25
Lemon-Basil Roasted Potatoes
From the Recipe Creator:
Two of my favorite ingredients, onion and garlic, make lemony herbed potatoes even more delicious. The versatile side dish will complement just about any main course.
Nutrition Facts:
3/4 cup: 209 calories, 14g fat (2g saturated fat), 0 cholesterol, 272mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2-1/2 fat, 1 starch.
6/25
Mixed Fruit with Lemon-Basil Dressing
From the Recipe Creator:
A slightly savory dressing really complements the sweet fruit in this recipe. I also use the dressing on salad greens. —Dixie Terry, Goreville, Illinois
Nutrition Facts:
3/4 cup: 145 calories, 11g fat (1g saturated fat), 0 cholesterol, 76mg sodium, 14g carbohydrate (9g sugars, 3g fiber), 1g protein. Diabetic exchanges: 2 fat, 1 fruit.
7/25
Stuffed Zucchini Flowers
From the Recipe Creator:
Stuffed zucchini flowers, or squash blossoms, are filled with a creamy ricotta mixture that’s a perfect contrast to the delicate fried shell. Serve them as a summertime snack or appetizer. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:
1 stuffed flower: 45 calories, 1g fat (1g saturated fat), 5mg cholesterol, 114mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 2g protein.
8/25
Lemon-Herb Olives with Goat Cheese
From the Recipe Creator:
Greek olives have a fruity flavor that comes into play when you mix them with lemon and fresh herbs. Spoon over goat cheese and slather on crackers. —Jeanne Ambrose, Milwaukee, Wisconsin
Nutrition Facts:
1 serving (calculated without crackers): 135 calories, 13g fat (3g saturated fat), 17mg cholesterol, 285mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 3g protein.
9/25
Grilled Tilapia Piccata
From the Recipe Creator:
We aren’t big fish eaters, but a friend made this for us, and we couldn’t believe how wonderful it was! Now we eat it regularly. I love making it for guests because it’s simple, looks lovely and tastes restaurant-worthy. —Beth Cooper, Columbus, Ohio
Nutrition Facts:
1 fillet: 206 calories, 8g fat (2g saturated fat), 83mg cholesterol, 398mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 32g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat.
10/25
Lemon-Basil Mojito Mocktails
From the Recipe Creator:
In this twist on the classic summer beverage, lemon and basil take the place of mint. For a grown-up version, just add your favorite rum or vodka. —Cheryl Perry, Hertford, North Carolina
Nutrition Facts:
1 serving: 101 calories, 0 fat (0 saturated fat), 0 cholesterol, 36mg sodium, 26g carbohydrate (25g sugars, 0 fiber), 0 protein.
11/25
Lemon Chicken Orzo
From the Recipe Creator:
Here's a dish that's light and summery but still filling. My kids love all the veggies...for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. —Shannon Humphrey, Hampton, Virginia
Nutrition Facts:
1-1/4 cups: 399 calories, 11g fat (2g saturated fat), 63mg cholesterol, 807mg sodium, 43g carbohydrate (2g sugars, 9g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat, 1 vegetable.
12/25
Couscous and Broccoli
From the Recipe Creator:
I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. —Beth Dauenhauer, Pueblo, Colorado
Nutrition Facts:
2/3 cup: 115 calories, 3g fat (0 saturated fat), 0 cholesterol, 328mg sodium, 18g carbohydrate (1g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
13/25
Honeyed Carrots with Citrus-Basil Gremolata
From the Recipe Creator:
I love the scent of fresh basil. It’s even better when paired with fresh citrus peel! In this recipe, the carrots are sweetened with a touch of honey, then topped with a lively citrus-basil gremolata. —Naylet LaRochelle, Miami, Florida
Nutrition Facts:
2/3 cup: 113 calories, 4g fat (1g saturated fat), 0 cholesterol, 229mg sodium, 21g carbohydrate (14g sugars, 4g fiber), 1g protein.
14/25
Creamy Lemon Rice
From the Recipe Creator:
This bright rice dish has a creamy texture that’s reminiscent of a lemon risotto, but without all the watching and stirring. Keep this one in your back pocket for hosting dinner guests—or a great side any old day! —Lyndsay Wells, Ladysmith, British Columbia
Nutrition Facts:
3/4 cup: 246 calories, 6g fat (3g saturated fat), 17mg cholesterol, 806mg sodium, 42g carbohydrate (1g sugars, 1g fiber), 5g protein.
15/25
Shrimp Asparagus Pasta
From the Recipe Creator:
We’ve all heard that the way to a man’s heart is through his stomach, so when I plan a romantic dinner, this shrimp asparagus pasta with angel hair is one dish I like to serve. It is easy on the budget and turns out perfectly for two. —Shari Neff, Takoma Park, Maryland
Nutrition Facts:
1-3/4 cups: 488 calories, 19g fat (4g saturated fat), 132mg cholesterol, 584mg sodium, 41g carbohydrate (4g sugars, 3g fiber), 29g protein.
16/25
Lemony Chicken Noodle Soup
From the Recipe Creator:
This isn’t Grandma’s chicken soup, but it is comforting. The lemon juice gives this easy soup enough zip to make it interesting. —Bill Hilbrich, St. Cloud, Minnesota
Nutrition Facts:
1 cup: 435 calories, 23g fat (6g saturated fat), 83mg cholesterol, 949mg sodium, 38g carbohydrate (7g sugars, 4g fiber), 21g protein.
17/25
Lemon-Basil Salmon
From the Recipe Creator:
My husband came up with this easy foil-packet recipe for flaky, fork-tender salmon. This recipe is a winner. —Marianne Bauman Modesto, CA
Nutrition Facts:
1 fillet: 274 calories, 19g fat (6g saturated fat), 86mg cholesterol, 264mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 24g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat.
18/25
Lemon Rice Salad
From the Recipe Creator:
This salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. —Margery Richmond, Lacombe, Alberta
Nutrition Facts:
3/4 cup: 247 calories, 16g fat (2g saturated fat), 0 cholesterol, 84mg sodium, 23g carbohydrate (1g sugars, 1g fiber), 3g protein.
19/25
Peach-Basil Cooler
From the Recipe Creator:
Mix peaches and basil with club soda for a cool and refreshing mocktail! —Dana Hinck, Pensacola, Florida
Nutrition Facts:
1 cup: 157 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 41g carbohydrate (38g sugars, 1g fiber), 1g protein.
20/25
Lemon-Basil Chicken
From the Recipe Creator:
No matter when I eat it, this tangy slow-cooked chicken reminds me of summer meals with friends and family. —Deborah Posey, Virginia Beach, Virginia
Nutrition Facts:
5 ounces cooked chicken: 200 calories, 4g fat (1g saturated fat), 94mg cholesterol, 337mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 37g protein. Diabetic Exchanges: 5 lean meat.
21/25
Quick Antipasto Salad
From the Recipe Creator:
I always told my sister, Karen, I’d marry a cowboy—and I did! Patrick and I had a festive farm-style wedding. My mother prepared all the side dishes, including this tongue-tingling salad. —Kendra Waterbury, East Thetford, Vermont
Nutrition Facts:
3/4 cup: 281 calories, 21g fat (3g saturated fat), 3mg cholesterol, 518mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 4g protein.
22/25
Basil-Lemon Crab Linguine
From the Recipe Creator:
I always add herbs to pasta to really punch up the flavor. This linguine looks and tastes like it’s from a five-star restaurant. We love it. —Tonya Burkhard, Palm Coast, Florida
Nutrition Facts:
1-1/4 cups: 392 calories, 18g fat (11g saturated fat), 161mg cholesterol, 856mg sodium, 35g carbohydrate (1g sugars, 2g fiber), 23g protein.
23/25
Lemon Salmon with Basil
From the Recipe Creator:
At our house we opt for healthy foods, and this lemony salmon with basil is a knockout in the good-for-you category. We have it with asparagus or zucchini. —Shanna Belz, Prineville, Oregon
Nutrition Facts:
1 salmon fillet: 294 calories, 18g fat (3g saturated fat), 85mg cholesterol, 381mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 5 lean meat, 1/2 fat.
24/25
Honey-Melon Salad with Basil
From the Recipe Creator:
Put the taste of summer in your salad! Loaded with juicy cantaloupe and honeydew, and glazed with a sweet honey dressing, this dish will be gone in minutes. Watermelon is a tasty addition, too. —Khurshid Shaik, Omaha, Nebraska
Nutrition Facts:
1 cup: 68 calories, 0 fat (0 saturated fat), 0 cholesterol, 72mg sodium, 17g carbohydrate (16g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 fruit.
25/25
Lemon Herb Quinoa
From the Recipe Creator:
My family is turning to quinoa more and more these days. It's a super grain that's packed with protein and vitamins. Plus, it can be paired with any kind of main course. —Jenn Tidwell, Fair Oaks, California
Nutrition Facts:
2/3 cup: 160 calories, 2g fat (0 saturated fat), 0 cholesterol, 304mg sodium, 29g carbohydrate (0 sugars, 3g fiber), 6g protein. Diabetic Exchanges: 2 starch.
Lemon-Basil Recipes FAQ
How do I store fresh basil to keep it fresh?
The best way to store fresh basil is like a bouquet—stems trimmed and placed in a glass of water at room temperature, with a plastic bag loosely draped over the top. Unlike many other herbs you can refrigerate, basil doesn’t like the cold. It is best to skip the fridge unless you’re storing it in a sealed container lined with a paper towel to cushion the leaves. To keep basil fresh for up to a week, change the water every other day and trim the stems slightly each time so they stay hydrated. Hold off on rinsing the leaves until just before using, since washing too early makes them limp and speeds browning. And don’t toss the stems—this is one of the most common mistakes with fresh basil. They’re as flavorful as the leaves in sauces, stocks or herb butters.
What drinks can I make using lemon and basil?
Lemon and basil work wonderfully in fruity summer drinks, from fizzy mocktails to icy slushes. Try a peach-basil cooler with sparkling water, a lemon-basil mojito with mint and lime or a lemonade slush muddled with fresh basil leaves for extra aroma. Basil syrup made by steeping the leaves in a simple syrup adds a herbal twist to lemon spritzers and cocktails.
Are there any desserts I can make with lemon and basil?
Yes, you can make several easy desserts with lemon and basil. They are a classic flavor combination that brings a bright, herbal edge to summer desserts like lemon sorbet, shortbread cookies and fruit tarts. For a more floral finish, try using Meyer lemons, which are less acidic than regular Lisbon or Eureka lemons and pair naturally with the gentle sweetness of basil. You can also steep basil into creams for lemon panna cotta, blend into curds or add to lemon glazes for baked goods.
