Easy Basil Sauce with Garlic
Make this quick and easy basil sauce for fresh eating or freeze it for winter use.
Ingredients
- 200 gm fresh basil tips (about 10 cups unpacked)
- 12 garlic cloves
- 430 gm olive oil (about 2 cups)
- 1 teaspoon salt
Instructions
- Harvest the top 2-3 inches of your basil plants in the morning, before the sun's heat drive oils back down into the plant
- Bring fresh basil indoors and rinse if you're worried about bugs or dirt
- Weigh out 200 gm (about 10 cups of loose basil leaves/stems)
- Set aside
- Peel 12 garlic cloves and set aside
- Pour 1 C 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 half in the blender
- Fasten blender lid into place and pulse to start breaking up basil and garlic cloves
- Once things have been broken up, puree for about 20-30 seconds or until you're happy with the consistency of your sauce
- Use a spatula to pour your sauce into 4 oz (125 ml) jars, leaving 1/4 inch of head space at the top
- Carefully top your jars with olive oil, being sure to cover the sauce
- Tightly fasten a lid into place and label
- Repeat the process with the remaining half of the basil, measuring in 1 C olive oil, 1 teaspoon of salt and 6 garlic cloves in your blender. Stuff basil on top of these ingredients and puree
- Finish filling jars, top with oil, lid, label and freeze for 8-12 months
