Jen’s Basil Oil
5m prep 0s cook 35m ready
About ½ cup Our friend Jen Bryman makes this flavorful, bright-green sauce in the summer when basil is plentiful. It is thicker than most flavored oils, and even more straightforward than Pistou. As with pesto, you may replace the basil with arugula for a more peppery effect. We love this sauce with asparagus, on salads, dotted on fresh cheeses, and drizzled over pasta dishes.
Make This Recipe Part of Your Week
Add it to a free meal plan or jump straight to a shopping list—no account required.
Save It. Plan It. Shop It.
Ingredients
- 1 cup lightly packed basil leaves
- ¼ cup extra-virgin olive oil
- 2 tablespoons water
- 1 tablespoon lemon juice
- ¼ teaspoon salt
Add Ingredients to Shopping List
Use the servings and units above—your list will match what you see here. No account required.
Create Shopping ListLet's Cook
-
Step 1.
Combine in a blender: 1 cup lightly packed basil leaves; ¼ cup extra-virgin olive oil; 2 tablespoons water; 1 tablespoon lemon juice; ¼ teaspoon salt
-
Step 2.
Blend until smooth. Let sit, refrigerated, for at least 30 minutes before using to allow the flavors to meld. Keep refrigerated for up to 5 days.
Planning More Than One Meal?
Build a free week plan and get one consolidated shopping list. No account required to try it.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.