Fresh and dried herbs
Substitutes for basil
How to swap fresh and dried basil, and what to use when you have neither. Basil loses much of its flavor when dried, so dried is a backup for cooked dishes, not a garnish.
-
In place of fresh basil
Dried basil
- How much
- 1 tsp dried for each 1 tbsp chopped fresh (a third as much)
- How
- Crumble it between your fingers and add it early, with the liquid or the onions, so it has time to soften and give up its flavor.
- What changes
- Flatter and more savory: dried basil loses its sweet, clove-like smell. Fine in long-simmered sauces, not in pesto or caprese.
-
In place of dried basil
Fresh basil
- How much
- 1 tbsp chopped fresh for each 1 tsp dried (three times as much)
- How
- Add most of it near the end of cooking and a little more just before serving.
- What changes
- Much brighter and sweeter; tear it in at the end.
-
In place of fresh basil
Spinach or arugula + parsley (for pesto)
- How much
- The same amount of greens
- What changes
- Greener and milder (arugula is peppery); still a good pesto.
- Best in
- Pesto.
-
In place of fresh basil
Fresh mint or oregano
- How much
- Half as much
- What changes
- Different but fresh; mint suits Thai dishes, oregano suits Italian.
- Best in
- Salads, pasta.
-
In place of dried basil
Dried oregano or Italian seasoning
- How much
- A little less
- What changes
- Stronger and more savory.
- Best in
- Tomato sauce, soups.
Good to know
- A rough guide for leaves: 1 tbsp chopped fresh herbs, 1 tsp dried, ½ tsp ground (for herbs sold ground).
Simmerbee recipes with basil (13)
- Classic Meat Sauce Lasagna
- Classic Stovetop Ratatouille
- Creamy Tomato Soup
- Crispy Chicken Parmesan
- Fresh Basil Pesto Pasta
- Homemade Margherita Pizza
- Oven-Baked Eggplant Parmesan
- Penne alla Vodka
- Thai-Inspired Red Curry with Chicken
- Three-Cheese Baked Ziti
- Tomato Basil Mozzarella Grilled Cheese
- Vegan Kale and Walnut Pesto Pasta
- Weeknight Spaghetti with Meat Sauce
On those recipes, tap Swaps next to the ingredient for the short version.