New This Month

Basil Puree

Drizzle this sauce over chilled minestrone or any soup for an extra hit of herbaceous flavor.

  • Yield: Makes 2/3 cup

Source: Martha Stewart Living, July/August 1997


  • 1 medium bunch basil, leaves picked, rinsed, and patted dry
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon salt


  1. Combine basil, oil, and salt in a blender. Process until smooth; transfer to a glass jar, and store in the refrigerator for up to three days.


Calls for 1 large bunch basil leaves, as opposed to 1 medium bunch basil leaves.

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