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Chef Megan Mitchell

Online Cookbook

Garlic Basil Sauce

  • Complexity: very easy
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Garlic Basil Sauce


  • 4 ounces basil, leaves picked from the stems
  • 5 tbsp. reserved blanching water
  • ¼ cup extra virgin olive oil, plus more for drizzling
  • 2 cloves garlic, grated
  • Salt and pepper, to taste


  1. Bring a small sauce pot of salted water to a boil. Add in the basil leaves and blanch for 1 minute. Immediately remove the leaves and place into ice water. This will help keep them bright green and remove some of the bitterness.

    Reserve about 5 tbsp. of the cooking liquid.

  2. Drain the blanched leaves and squeeze any excess water that remains. Place the basil into a blender along with the 5 tbsp. of water, olive oil, garlic cloves grated on a Microplane zester and a pinch of salt. Blend until smooth. Taste for seasoning adding more salt if needed.

  3. Will keep refrigerated for 3-5 days. Toss with pasta, put on pizza or use as a dressing on salad.


    Recipe Courtesy of Megan Mitchell

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