In Italian cooking, fresh basil is not decoration. It is not just something you sprinkle on top at the last second to make a plate look pretty. Basil is the soul of the dish, and when it’s missing or replaced with the dried version, you feel it immediately, even if you can’t quite explain why.
Many people believe dried basil is “close enough.” After all, basil is basil, right? Unfortunately, no. Using dried basil instead of fresh is like listening to your favourite song with the volume turned all the way down. The notes are there, but the emotion is gone.
Once you understand what fresh basil actually brings to a dish, you will never treat it as optional again.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to How Basil Changes Everything
0:54 Why Fresh Basil Smells and Tastes Different
1:24 The Biggest Mistake People Make with Basil
3:24 When and How to Add Basil Properly
4:15 The Simple Trick for Using Basil on Pizza
5:42 How to Store Fresh Basil Correctly
6:04 Why Basil Matters More Than You Think
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
24 Comments
Dried basil has a completely different flavour profile to fresh. It's not necessarily bad but it does not serve as a replacement.
Unlike oregano which tastes pretty similar fresh or dry
Nothing wrong with chiffonade with a sharp knive. I think the whole must tear with your hands rule is a myth. Prove me otherwise with a blind taste test. 😉
I grow my own Basil Genovese(in zone 10 of So. California) and it is incredible in scent & taste! The only basil I will use.❤
It depends like when it's fresh you get the essence of Methyl Chavicol and Bergamotene which is ideal for like a Checca sauce or Pasta Alla Norma. Whether if you just want to lightly season a Bolognese use the dried basil just to add a little sweetness, woodiness and spicyness to the Ragu
Absolutely love and adore fresh basil. I usually add it in stages like Vincenzo mentioned making Pomodoro. On Margherita which was the first pizza I made for Mi Amor and her best friend Margarita Maria Martinez. I always start with fresh basil under the sauce and cheese. Just to protect the basil. Then I finish with a bit more fresh basil for both its vibrant looks and flavor.
I admit that I do have basil in my freezer but also freeze dried basil on my shelf in case of emergency. Freeze dried tastes much more flavorful than the normal dried herbs.
Back in the 80's as a 15 year old line cook I would do a chiffonade of basil for quantity and my chef said so. But never ever in front of Nonna and Nonno.
While I do love garlic I usually try and control myself. Basil NO!❣️
I freeze fresh basil so I have it all year, Genoese and Greek globe, you won’t find dried in my kitchen.
Yeah, dried basil is mostly useless. Same goes for dried parsley, cilantro and rosemary. Just not good. Oregano and thyme, different story.
Could we have a video on the other Italian herbs like parsley, oregano and bay leaves? How can they be used and why?
Hi Vincenzo. I love Italian food and culture and you have been generous in responding to my previous comments. I have this dream about promoting great food, wine and coming together around a meal to create a family experience. The meaningful experience of gathering around a meal with friends but in a time where everything including food is expensive.
My wish comes from watching many videos around Carbonara. This Christmas my present for everyone 8 people was Guanciale, spaghetti, pecorino, eggs and black pepper and your video. The good ingredients were not cheap, so I thought about how to have a meal for 4 people coming to my place and I don't have much money?
The economics is amazing, say a couple of beers and a parma at the pub costs $40 – $50 imagine what sort of meal a group of people can have where everyone chips in the $40 – $50 pub meal price!
1 person – I buy and make the carbonara for 5 with $50.
2 & 3 people buy wine and drinks for $100
4 buys breads and antipasto for $50
5 buys desert and espresso for $50
Is this a meal you would pay much much more for and no stress!
Hi Vincenzo, thanks as always for this video. You're right, fresh and dried basil are not the same. I'm from Poland and it's very easy to buy basil here in supermarkets. It's usually available everywhere, fresh in a pot. We also have a lot of Italian delis where you can buy imported cheeses, cured meats, olive oil, pasta, or lemonade. I wish you all the best for the New Year and good health for you and your family. Greetings from Poland. …
Fresh basil > dried basil
Dried Oregano > Fresh Oregano
Wow firstly congratulations on your first cookbook. Very excited for you.
And fresh basil. Yes you are 100% right. You can’t beat fresh basil… I use it for most my Italian dishes and even Asian dishes when it calls for Thai basil.😂
But my favourite recipe with basil is just a simple Pomodoro sauce with garlic fresh tomatoes or canned or even fresh cherry tomatoes and heaps of basil… I make this dish nearly every week ❤💚
When growing basil, I found out one basil per pot is enough.
Like with all spices, depends on what you're looking for. Dried basil is great for the right purpose.
When are you going to make "Acqua Pazza"? 🙂
@0:01 The right one, because it's AI
Have you tried Holy Basil Tea?
Dried gives you a very different flavor like mint, fresh is the only acceptable option.
Basil (and parsley) need to be fresh, the dried version doesn't work. However, dried thyme, rosemary and origano are ok.
In my tomato sauces, I use basil if I have it, but if I don't, it's still fine by itself (if the tomatoes are good quality) or with origano.
I do love fresh basil!!!
Do a blind taste test to see if you can taste the difference between hand torn basil, knife chopped basil and dry basil. PROVE IT!
We love basil I use it everyday .. spring I plant 3 big pots but unfortunately our weather after Oct I have to buy it but I’m very lucky I shop at a Italian store I get amazing basil I love it with ur bruschetta recipe amazing ❤and of course when I make Sunday sauce and in a sandwich just adds such an amazing flavor.. I basically add to everything and of course Pesto my most favorite..Never ever cut or chop it’s a Sin! U gently tear it nothing better than my kitchen smelling like fresh basil and garlic it’s such a wonderful aroma and flavor a loaf of Italian bread some good music as well little wine it turns magical in my kitchen for me anyway 🪴🍷🍝😍😋
Basil is great on a sandwich 😊
Vincenzo I would love to know if you ever use white truffle oil in your recipes