This is a great way to use your basil. The puree is very similar to pesto without the cheese and nuts. It’s thinner and lighter and a great addition to grilled zucchini, roasted pepper, or green beans.
- 1 small clove garlic
- Sea salt
- 1 bunch basil
- 1/3 cup olive oil
- Pound the garlic in a mortar with 1/4 tsp salt until smooth. Set aside.
- Bring a pot of water to a boil, add the basil leaves, and leave them for just a few seconds until they’re bright green, then drain immediately.
- In a food processor or blender, puree the drained leaves, garlic mixture, and olive oil until smooth.
- Season to tast. The sauce is best used immediately, but can be stored in an airtight container for 1-2 days.