If a recipe calls for 1/2 cup chopped fresh basil, how much dried basil do I use?
If a recipe calls for 1/2 cup chopped fresh basil, how much dried basil do I use?Submitted: 2309 days ago
Use a table spoon
Usually, dried basil is 1/2 to 1/3rd that of fresh basil.
So 1/2 cup (8 tablespoons) fresh is about 1/6 cup (2 to 3 tablespoons) dry. I would start out with 2 Tablespoons (1/3rd) since you can add more as needed. However depending upon the dish using dry in place of fresh may no be appropriate... Pesto for example.
3 cups . you can never have too much basil.
Nothing beats fresh basil.
I think you should run out to the grocery store.
Go on! You'll thank yourself later~~~~
1 tbsp chopped fresh basil or 2 tsp dried
when you get thru taste see if enough for your taste budd's
if not enough add some more
dried basil has about zero tast so I would never use dried. I would go out and get some fresh basil. If that is not possible use as much you can to taste. Remeber you can always add more but you cannot take it out.
I am a former chef from Canada, and have used both many times, the thing about dried basil is it is 5X stronger than fresh, any dried herb is, I would not use any more than 2 teaspoons, if you find at the end of your cooking it is a bit bland add more, but it cannot be removed once it is in like salt.
If you make a gallon of sauce it is better to do it 2 stages, like they do for competition chili it is added in 2 stages first for the flavour and again for the reinforcement of the spice, you never do the final seasoning of any dish in the begining.
And with fresh it should not be added until the end either it loses all its flavour and fresh colour cooked for hours in a sauce, when I worked at the hotels that had either southern or northern Italian restaurants, in the dishes we never dumped it in until the end, like parsley it has to be fresh and vibrant.
1/4 cup. The dried is twice as strong as the fresh.