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A 7-Day Meal Plan Using Fresh Basil

Got fresh basil this summer? Don't let it go to waste. Use it in pesto to put on pasta and sandwiches, and pair it with seafood and steak. There are really so many options!

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Sunday: Lemon-Basil Grilled Shrimp & CouscousTaste of Home

Sunday: Lemon-Basil Grilled Shrimp & Couscous

The basil and lemon in this dish complement each other so nicely. Using fresh ingredients really makes a big difference. —Trisha Kruse, Eagle, Idaho

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Monday: Caprese ChickenTaste of Home

Monday: Caprese Chicken

I love a Caprese salad of tomatoes, basil and cheese, so why not try a chicken caprese? You can grill this dish, but my family agrees it’s juicier straight from the oven. —Dana Johnson, Scottsdale, Arizona

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Tuesday: Gnocchi with Pesto SauceTaste of Home

Tuesday: Gnocchi with Pesto Sauce

Perk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts for the topping, skip or substitute any nut you like. —Taste of Home Test Kitchen

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Wednesday: Tomato-Basil SteakTaste of Home

Wednesday: Tomato-Basil Steak

We grow the basil and bell peppers I use in this dish. It's easy to prepare, yet so rich and delicious. —Sheryl Little, Sherwood, Arkansas

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Thursday: Grilled Pesto, Ham and Provolone SandwichesTaste of Home

Thursday: Grilled Pesto, Ham and Provolone Sandwiches

These Italian-style sandwiches are loaded with zesty flavors. To lighten them a little, use fat-free mayo. We serve them with minestrone or a crisp salad. —Priscilla Yee, Concord, California

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Friday: Lemon Basil SalmonTaste of Home

Friday: Lemon Basil Salmon

It was my husband, Steve, who came up with this easy, foil-packet recipe for flaky, fork-tender Lemon Basil Salmon. We eat a lot of salmon and Steve likes trying out different herbs and spices on our food. This recipe's a winner! —Marianne Bauman, Modesto, California

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Saturday: Grilled Zucchini & Pesto PizzaTaste of Home

Saturday: Grilled Zucchini & Pesto Pizza

In the great outdoors, we surprise our fellow campers who don't think it's possible to have standout pizza in the backwoods. This one with zucchini proves our point! —Jessee Arriaga, Reno, Nevada

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