We are addicted to this recipe for Basil Puree from Deborah Madison. It’s the perfect way to use an abundance of basil and it keeps in the fridge for weeks. Toss it with pasta or cooked veggies, drizzle it on soups, pizzas or grilled meats, and add a tablespoon to your vinaigrette. We used We Olive Koroneiki, which has nice grassy notes and medium pungency, but you can use any style you like here. For extra basil flavor, try We Olive Fresh Basil Olive Oil. This recipe is vegan and gluten-free and makes a lovely vegan basil pesto.
Makes about 3/4 cup
3 cloves garlic
1/2 cup extra virgin olive oil, such as We Olive Koroneiki EVOO
2 cups basil leaves
1/2 teaspoon sea salt
Pulverize the garlic with the oil in a blender, then add the basil by the handfuls, followed by the salt. Puree until smooth. The mixture should be thin enough to drizzle.