Basil Purée

Basil Purée
Photo by Martha Holmberg


  • 2 to 3 Tbs. extra-virgin olive oil
  • Pinch salt
  • 3 cups lightly packed basil leaves (about 2-½ oz.)

Fill a medium bowl with ice water. Bring a large pot of salted water to a boil and blanch the basil for 20 seconds. Dunk the basil in the ice water for a few seconds. Drain well and gently squeeze out excess moisture with towels. Put the basil in a food processor (a mini one works well) with 2 Tb...

View full recipe at Fine Cooking


Variations on Basil Purée

  • Basil Puree
    • 4 cups loosely packed fresh basil leaves
    • 1 cup olive oil or 1 (8-ounce) can tomato sauce

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