Basil Base

My basil is growing out of control, so rather than waste it, I made a basil base tonight that can be frozen and used in many applications.

Basil Base Recipe

Ingredients

2 cups Fresh Basil Leaves
4 cups spinach
1/2 cup Olive Oil Extra Virgin
2 cloves Garlic peeled
1/2 teaspoon Lemon juice or more to taste, or skip
1/4 cup Grated Parmesan Cheese
1/4 teaspoon Salt or more to taste
Freshly ground pepper to taste

Directions

Step 1: Wash and dry basil and spinach, getting as much moisture off as you can. (I used a salad spinner.)

Step 2: Mix all ingredients in a blender pushing all leaves to the bottom of the blender as it mixes, until smooth.

Step 3: Refrigerate for up to 5 days or freeze in baggies for up to 4 months.

*Laurie’s Cooking Tip: Use this base in sauces, topped on tomatoes for a version of bruschetta, a schmear for potatoes, in soups, on salads … whatever you like! The possibilities are endless!