25 Best Rated
Dishes with Basil

Tomato sauce, cherry tomatoes, and buffalo mozzarella are the standard toppings for pizza bufalina. Mozzarella di bufala, as they call it in Italy, is a type of mozzarella prepared with the milk of the Italian Mediterranean buffalo. Renowned for its rich flavor and tender texture, buffalo mozzarella gives this traditional pizza variety its distinctive, one-of-a-kind flavor. Pizza bufalina is typically finished off with a drizzle of olive oil and a handful of fresh basil leaves before serving.Expand

Pesto Genovese is a sauce with origins in the Italian city of Genoa. Traditionally, it consists of basil, garlic, pine nuts, olive oil, and cheeses such as Parmigiano Reggiano or Pecorino. Its name stems from the word pestare, meaning to pound or crush, referring to the original method of making the sauce with a mortar and pestle. It is said that pesto originated from the ancient Romans who ate a paste called moretum, made by crushing together ingredients such as cheese, herbs, and garlic. Pesto is usually used with pasta, traditionally with trofie or trenette, but can also sometimes be served with sliced tomatoes or boiled potatoes.Expand

This simple yet delicious dish comes from Campania, more precisely from the beautiful coastal village of Sorrento, hence the name. Gnocchi alla Sorrentina, a Neapolitan classic in the local dialect known as strangulaprievete alla Sorrentina, are tender little potato pillows smothered in a rich, velvety, basil-flavored tomato and mozzarella sauce. They are topped with some more mozzarella or pecorino cheese, sometimes even parmesan, and then oven-baked until bubbly and oozing or until the melted cheese forms a lovely golden crust on the top. Gnocchi alla Sorrentina are traditionally baked in a small single-portion clay pot called pignatiello and served sizzling hot. When prepared using homemade gnocchi, mozzarella di bufala, and the amazingly aromatic homemade sauce made preferably with fresh tomatoes in season, the delicious Sorrento-style gnocchi make for a perfect summer dish.Expand

This pizza calls for deep frying the dough shortly before it is topped with marinara sauce, cheese, and basil, and then thrown into an oven for a final touch. The last step is said to imbue the pizza with a somewhat smoky, toasted flavor and make the crust light and airy, with a nice crunch to it. Although it might seem like a newly-concocted dish, this deep-fried pizza specialty is actually a variety of Italian pizza that dates way back in time and is believed to have its roots in the mountains surrounding Naples. The pizza’s origins are reflected in its name montanara, meaning coming from the mountain or mountain-style pizza. Apart from Naples, where fried pizza specialties are a common street food fare, pizza montanara can also be enjoyed in several New York restaurants.Expand

Gnocchi al pomodoro is an Italian dish consisting of two key elements – potato gnocchi and a simple tomato sauce. The gnocchi are made from potatoes, eggs, and flour, and the sauce is made from olive oil, garlic, tomatoes, basil, and seasonings. When the gnocchi float up to the surface, it means they're cooked and can be gently mixed with the tomato sauce. The dish is traditionally garnished with additional basil and grated Parmigiano-Reggiano. This quick and easy dish is prepared throughout the country.Expand

Quattro formaggi is a variety of Italian pizza topped with a combination of four kinds of cheese, as the name suggests. Traditionally, the cheeses should be mozzarella and three other, local cheeses, depending on the region, such as Gorgonzola, Fontina, and Parmigiano-Reggiano. Optionally, the pizza can be further enriched with the addition of basil and tomato. The combination of cheeses gives the pizza an unusual, unique flavor that is loved by cheese-aficionados all over the world.Expand

Thin slices of salty prosciutto cotto or cooked ham, creamy mozzarella cheese, and a robust tomato sauce spread over a basic pizza dough make the pizza variety known as pizza prosciutto. This traditional pizza is usually drizzled with olive oil, seasoned with oregano, and garnished with fresh basil leaves. Pizza prosciutto can be enriched with the addition of other ingredients such as artichoke hearts, mushrooms, or olives.Expand

The key ingredients of this Sicilian pesto are pistachios, preferably the sweet, bright green nuts of the pistacchio verde di Bronte DOP, hailing from the area around the Sicilian town of Bronte. To prepare this sauce, unsalted pistachios are roasted until fragrant, and then combined with ingredients such as basil, garlic, lemon zest, olive oil, grated Parmigiano Reggiano or Pecorino cheese, salt, and pepper. Traditionally, the sauce is made in a mortar, and some versions call for the addition of other types of nuts such as almonds, pine nuts, or walnuts for a more balanced flavor, or the use of other aromatic herbs such as mint, sage, or cilantro. In Italy, pesto di pistacchio can be found ready-made in stores, and it is traditionally enjoyed with fusilli pasta and cherry tomatoes, although it can also be eaten with other types of pasta such as orecchiette or spaghetti. Being incredibly versatile, this sweet and aromatic sauce is often served with roasted vegetables or on top of bruschettas, sandwiches, pizzas, or salads, and it is commonly used on fish or meat.Expand

A representative of traditional Neapolitan cuisine, pizzelle napoletane are small deep-fried pizzas that are traditionally topped with tomato sauce, mozzarella or grated Parmigiano Reggiano cheese, and fresh basil leaves. Often referred to as montanare or montanarine because of their resemblance to pizza montanara, these pizzas are prepared with soft, leavened and yeasty dough that is shaped into round, flattened pizzas, which are then fried in oil and become puffy and light. Once a staple of Naples’ cucina povera, pizzelle napoletane are nowadays a favorite street food item sold by numerous street vendors throughout the city. Savory and flavor-packed, these tiny fried pizzas are usually served as appetizers in Neapolitan restaurants and pizzerias, but they are also commonly served as party snacks.Expand

Pomarola is a traditional Tuscan sauce. It's made with tomatoes, basil, garlic, olive oil, and salt. The tomatoes are cut into smaller pieces, and then placed in a pot with garlic and basil leaves. The combination is cooked, and the tomatoes are then passed through a sieve or a food mill. Once the excess water has evaporated from the tomatoes, olive oil and salt are added to the mix, and the sauce is then cooked for a short while until fully done. This simple tomato sauce is usually prepared in the summer, and it is then preserved in jars until winter, when pomarola is used with various types of pasta.Expand