Basil Oil/Pesto Base
I’ve been making and freezing my Basil Oil for years now and after explaining the method to so many customers over the years we have decided to make it available in the store.
Our Basil Oil starts with our organic olive oil from Greece and our organic basil. We add some Celtic Sea salt and freeze for winter use. I love this oil because I can use it in soups (it’s the secret ingredient in my Minestrone) , the base for my pesto and drizzled on everything from sandwiches to eggs. It gets drizzled on pizza and my tomato sauce consists of sweating onions and adding chopped fresh or frozen tomatoes and right before plating several dollops of basil oil are incorporated.
Getting a great salmon dish on the table in less than 30 minutes is easy, put salmon in a baking sheet and bake at 250F for 20 minutes. Remove and pour basil oil over the salmon, squeeze half a lemon and sprinkle with salt. Voila! Quick, Easy and Delicious!
6 ounces of Basil Oil
1/2 cup Parmesan cheese
1/4 cup nuts (pine or walnut)
2-4 garlic cloves
Blend or mash in a mortar & pestle. Use immediately