Basil sauce, a vibrant and versatile condiment, is a staple in many kitchens. Its fresh, herbaceous taste can elevate a variety of dishes, from pasta and pizza to grilled meats and seafood. Making basil sauce at home is not only rewarding but also allows you to control the ingredients and customize the flavor to your liking.
In this guide, we’ll walk you through the simple steps of creating a delicious basil sauce that you can enjoy immediately or freeze for future use. Whether you’re a seasoned cook or just starting out, this recipe is easy to follow and will help you produce a sauce that’s packed with flavor.
THE DIFFERENCE BETWEEN BASIL SAUCE AND PESTO
You might be curious about the difference between basil sauce and pesto.Pesto is a flavorful blend that includes fresh basil along with oil, nuts, cheese, and sometimes lemon juice. I find pesto absolutely delicious! However, there are occasions when I prefer something simpler, especially for guests who are dairy or nut-free.
That’s where basil sauce comes in. It’s made with just a few basic ingredients: fresh basil, olive oil, garlic, and salt—really, that’s all! You won’t need to hunt for any special ingredients to whip up this easy basil sauce, which is one of the reasons I love it so much!
BEST BASIL VARIETIES FOR MAKING SAUCE
You can use a diverse range of basil types to make this sauce. Just be sure to choose a culinary basil rather than an ornamental one. Some great options include:
- Genovese
- Greek basil varieties
- Holy basil (Tulsi)
- Purple basil
- Sweet basil
Most basil varieties are culinary, so you don’t have to stress too much about your choice. Personally, I love using Sweet Basil and Genovese!
INGREDIENTS FOR MAKING BASIL SAUCE
I briefly mentioned the ingredients earlier, but to prepare this easy basil sauce, you’ll need the following:
- Fresh basil (lots of it!)
- A quality olive oil (avocado oil works great, too)
- Himalayan salt
- Fresh garlic cloves
It’s best to use the freshest basil possible. I like to pick mine from the garden in the morning when it’s at its peak flavor, before the sun’s heat causes the natural oils to retreat back into the plant.
If you need to buy basil from a local farmer, make sure to keep the cut basil bouquets in water and refrigerate them until you’re ready to make the sauce.
TOOLS YOU’LL NEED
To make and freeze basil sauce, you’ll need the following tools:
- A kitchen blender or food processor
- Spatula
- Kitchen scale
- Measuring cup
- Measuring spoons
- Seven 4 oz (125 ml) jars
- Seven standard mouth lids and canning bands
In my kitchen, I use a powerful Bosch blender, but I’ve heard that a food processor can achieve similar results. If you opt for a food processor, you’ll likely be able to puree this recipe in just one batch, while I usually need to run two batches through my blender to get it all done.
STEP BY STEP GUIDE TO MAKE BASIL SAUCE
- Harvest the top 2-3 inches of your basil plants in the morning, before the sun’s heat drives the oils back down into the leaves.
- Bring the fresh basil indoors and rinse it if you’re concerned about bugs or dirt.
- Weigh out 200 grams (about 10 cups) of loose basil leaves and stems, and set aside.
- Peel 12 garlic cloves and set them aside.
- Pour 1 cup of olive oil into your kitchen blender.
- Add 1 teaspoon of salt.
- Drop 6 garlic cloves into the oil.
- Divide your fresh basil in half and place one half in the blender.
- Secure the blender lid and pulse to start breaking up the basil and garlic.
- Once everything is broken up, puree for about 20-30 seconds, or until you reach your desired consistency.
- Use a spatula to transfer the sauce into 4 oz (125 ml) jars, leaving about 1/4 inch of headspace at the top.
- Carefully drizzle olive oil over the sauce, ensuring it’s fully covered.
- Tightly fasten the lid onto each jar and label them.
- Repeat the process with the remaining half of the basil, using 1 cup of olive oil, 1 teaspoon of salt, and 6 garlic cloves in the blender. Stuff the basil on top of these ingredients and puree.
- Finish filling the jars, top with olive oil, secure the lids, label them, and freeze for 8-12 months.
TIPS FOR MAKING EASY BASIL SAUCE
Making basil sauce is really quite simple. Just throw everything into the blender or food processor and puree until smooth. However, if you encounter any hiccups, here are a few tips to help you out:
- Always add the oil, salt, and garlic to the blender or food processor first to help get things moving.
- Start by pulsing the blender or food processor to break up the basil and mix it with the olive oil before attempting to puree.
- If you’re having trouble getting it to puree, try adding a little more oil for extra liquid and volume.
- Make sure to puree for 20-30 seconds to ensure the fresh garlic is thoroughly incorporated.
HOW TO FREEZE BASIL SAUCE
To freeze basil sauce, start by preparing the sauce according to your recipe, ensuring it’s well-blended and smooth. Next, select clean, dry jars or freezer-safe containers that can withstand freezing temperatures; small jars (like 4 oz) are ideal for portioning.
When filling the containers, pour in the basil sauce, leaving about 1/4 inch of headspace at the top to allow for expansion during freezing. To help prevent oxidation and preserve the sauce’s vibrant color and flavor, drizzle a thin layer of olive oil on top. Make sure to secure the lids tightly to keep air out; if you’re using plastic containers, double-check that they are sealed well.
Label each container or jar with the contents and date using a permanent marker, which will help you keep track of storage time. Place the containers in the freezer upright, ensuring they’re not stacked until fully frozen to avoid spills. When you’re ready to use the sauce, simply remove a jar from the freezer, let it thaw in the refrigerator or at room temperature, and enjoy it in your favorite recipes. By following these steps, you can ensure your basil sauce remains fresh and flavorful for months!
