Description
This Very Incredible Basil Sauce is creamy, garlicky, and bursting with fresh basil flavor. It’s kind of like pesto’s cooler cousin—smooth, tangy, and ultra-versatile.
Ingredients
Units
Scale
- 2 cups fresh basil leaves, packed
- 1/2 cup olive oil
- 2 tablespoons lemon juice (fresh)
- 1–2 cloves garlic (to taste)
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons pine nuts or walnuts (optional)
- 1 teaspoon Dijon mustard (for a tangy kick)
- 1 teaspoon honey or maple syrup (balances the acidity)
- Salt and pepper, to taste
- 1–2 tablespoons water (to thin, if needed)
Instructions
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Blend it up:
- In a food processor or blender, combine basil, lemon juice, garlic, Dijon mustard, honey, and nuts/cheese if using.
- Pulse until chopped and combined.
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Stream in the oil:
- With the motor running, slowly drizzle in olive oil until smooth.
- Add water a little at a time if you want a thinner, pourable sauce.
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Season & Finish:
- Taste and season with salt and pepper.
- Blend again to combine. Store in a sealed jar in the fridge for up to 1 week.
Notes
- Dairy-free? Leave out the Parmesan or use nutritional yeast.
- Nut-free? Skip the nuts or use sunflower seeds.
- Tastes amazing on grilled chicken, fish, pasta, grain bowls, eggs, or even as a sandwich spread.
- Want heat? Add a pinch of red pepper flakes!