I started making this sauce last summer when our planters were overrun by basil. It's similar to Italian pesto alla genovese, but it doesn't contain any nuts, making it lighter and more versatile. It will last for about two weeks in the fridge and has become a universal condiment in our household, made in large batches and frozen so that we never run out. Here are just a few ways I use it:
- Boil some corn and cut it off the cob. Add a large spoonful of the sauce to the corn and toss it together. To make this a little more refreshing, you can also add a splash of vinegar.
- Boil potatoes and partially mash them with sour cream and basil sauce for a vibrant green potato salad.
- Pan-fry or steam some white-meat fish and use this as a topping.
- Stir-fry veggies such as zucchini, cabbage, or lettuce and add this at the end to season it.
- Chop up sashimi-quality tuna or hamachi into cubes and toss them together with this sauce along with some toasted pine nuts for basil poké.
- Whisk this together with some extra olive oil and vinegar to make a basil dressing.
- Use it as a dipping sauce for french fries or chicken nuggets
- Add a small amount to sauces and soups for a bit of basil flavor (don't add too much, or it may discolor it)
- And of course, you can toss it with pasta
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