What’s the Best Substitute for Basil? 7 Easy Swaps That Work

You're standing at the stove, sauce bubbling, dinner almost done… and suddenly — no basil.

Classic. Been there myself.

Maybe you thought you had some, maybe the fridge ate it (again), or maybe it just didn't make the list this week. Either way, you're not alone — and you're not out of luck.

This is exactly the kind of mid-recipe panic I've worked my way through a hundred times. And the good news? You probably do have a great substitute on hand. The trick is knowing which one will work for the dish in front of you — and which might make your pasta taste like mouthwash (looking at you, mint).

This guide will walk you through seven of the best basil alternatives, what they taste like, when to use them, and when to skip them. You'll be back to stirring with confidence in no time.

Quick Substitution Chart

Okay, I won’t leave you hanging — here’s the quick list to get you back to that simmering pot. But if you’ve got a minute (or you're still waiting for that pasta to boil), keep reading below for why these swaps work — and when they don’t. Because not every green herb can fill basil’s shoes… especially if you’re making pesto.

When to Use (and Skip) These Basil Substitutes

Not all herbs work in every recipe — and some swaps are better suited for raw dishes, while others hold up in heat. Here’s what to know before you toss in that handful of mint or dried basil...

1. Fresh Oregano

Oregano brings a strong, earthy punch — a little more robust and slightly bitter than basil. It shines in tomato-based sauces, roasted vegetables, and Mediterranean dishes.

Best for:

• Marinara or pizza sauce
• Grilled veggies
• Meat marinades

Swap tip: Start with half the amount you’d normally use for basil, then adjust to taste. Too much can overpower quickly.

2. Flat-Leaf Parsley

Flat-leaf parsley is mild, grassy, and clean — not a flavor twin to basil, but a solid stand-in when you want something fresh without stealing the spotlight.

Best for:

• Garnishes
• Salads
• Light pestos

Swap tip: Add a squeeze of lemon or a pinch of garlic to punch it up a bit. It works best raw or stirred in at the very end.

3. Fresh Mint

Fresh mint with it's cool, sweet edge can brighten up summer recipes, but it’s not a universal basil dupe. It pairs well with citrus, cucumber, and even watermelon — not so much with tomato or heavy sauces.

Best for:

• Fresh salads
• Spring rolls
• Lemonade and iced tea

Swap tip: Use mint when basil was meant to stay raw. It's more of a complement than a full replacement in cooked dishes.

4. Arugula

If you love a peppery bite, arugula might be your best bet. It makes a surprisingly good base for pesto and adds boldness to sandwiches and pasta.

Best for:

• Green pestos
• Sandwiches and wraps
• Grain bowls

Swap tip: Mix it with a bit of parsley or spinach if the pepperiness feels too strong on its own.

5. Spinach

Spinach is a mellow swap that’s mostly about texture and color, not flavor. Use it when basil was meant to bulk out a sauce or be blended into something creamy.

Best for:

• Pesto (with garlic and lemon)
• Sauces
• Smoothies

Swap tip: On its own, it won’t bring that basil aroma — but it holds color beautifully and pairs well with other herbs.

6. Thai Basil

If you have Thai basil, use it! It’s a close cousin of sweet basil with a hint of spice and anise.

Best for:

• Stir fries
• Pho and noodle dishes
• Asian-style sauces

Swap tip: Use it exactly as you would regular basil, just expect a little extra zing.

7. Dried Basil or Italian Seasoning

If fresh herbs are off the table, reach for dried basil or a good Italian blend. The flavor’s more muted, but still gets the job done.

Best for:

• Simmered pasta sauces
• Pizza night
• Roasted veggies

Swap tip: Use about half the amount if swapping dried for fresh — the flavor is concentrated but less vibrant.

When Not to Substitute Basil

As handy as these swaps are, there are a few times when only basil will do — or when it’s best to hit pause and rethink the recipe.

• When basil is the star of the show.
  If basil is meant to be the main flavor — like in a Caprese salad, classic pesto, or fresh herb dressing — most substitutes will fall short. This is where basil’s sweet, peppery aroma really matters.
• When you’re using it raw.
  Some substitutes (like dried basil or oregano) can feel harsh or overpowering when used fresh. If basil was supposed to be torn over the top at the end, you’re usually better off omitting it than forcing a swap.
• When color matters.
  Purple basil or Thai basil have vibrant visual appeal. If your dish leans on basil for its bright green pop, be mindful of what you’re replacing it with.

Bottom line: if basil was just a background player? Sub in with confidence. If it was the lead? Maybe save that dish for when your herb stash is stocked.

Never Run Out Again: How to Preserve Basil for Later

Running out of basil mid-recipe is never fun — but it’s also avoidable. If you’ve got a bunch on hand right now (or you're growing it in your garden), now’s the time to set some aside.

Here are a few quick, tried-and-true ways to preserve basil so it’s always ready when you need it:

• Freeze it in olive oil.
  Rough chop your basil, mix it with a splash of olive oil (just enough to coat), and spoon into silicone ice cube trays. Freeze overnight, then pop the cubes into a labeled freezer bag. These melt beautifully into soups, sauces, and sautés.
• Air dry or dehydrate it.
  Dry whole stems by hanging them upside down in a well-ventilated spot — or use a dehydrator if you want to move fast. Crumble and store in an airtight jar away from sunlight.
• Make an infused oil or vinegar.
  Steep fresh basil leaves in your favorite infused oil or vinegar for a flavorful pantry staple. Just be sure to refrigerate and use within a few weeks for food safety.
• Try a compound butter.
  Mix chopped basil with softened butter, shape into a log, and freeze. Slice off a round to melt over veggies, chicken, or pasta.

A little prep now means fewer last-minute runs to the store later — and it helps you hang onto that garden-fresh flavor all year long.

Never run out of fresh basil again! Discover our complete collection of basil growing guides to keep your kitchen stocked with this essential herb year-round:

• Explore the striking world of purple basil varieties with our comprehensive guide to growing these dramatic, spicy-flavored plants that add both visual appeal and unique taste to your herb garden
• Discover how to maintain basil as a perennial in your climate zone, with special care techniques that can extend your harvest season and possibly keep plants thriving year after year
• Transform kitchen scraps into powerful plant food with our banana fertilizer method that provides exactly the nutrients basil needs for explosive growth and intense flavor development
• Master the art of managing basil flowers to extend leaf production, plus learn when to intentionally let your plants bloom for beneficial insects and seed collection

Whether you're a first-time herb gardener or looking to level up your basil game, these practical growing guides will ensure you have an endless supply of fresh basil leaves at your fingertips whenever inspiration strikes!