Butterwharf Basil Oil Purée

Name: Butterwharf Basil Oil Purée
Prep time: 10 min
Total time: 10 min
Yield: about ½ cup (140 ml)
Cuisine: Mediterranean
Ingredients: 50 g basil (blanch briefly) Basil; 100 ml EVOO Olive Oil; salt (2 g) Salt; pepper (0.5 g) Pepper

Independent adaptation of a publicly published Carme Ruscalleda recipe. Not affiliated with, sponsored by, or endorsed by Carme Ruscalleda.

A chef-cited flavored oil from the catalog.

Ratio

Olive Oil 100 ml

Ingredients

Basil — 50 g basil (blanch briefly)
Olive Oil — 100 ml EVOO
Salt — salt (2 g)
Pepper — pepper (0.5 g)

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Companion jar

Butterwharf Basil Oil Purée wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Carme Ruscalleda. Catalan. Cited awards include: Michelin 3* (Sant Pau, historical).

Originally published as Basil Oil Purée.

Adapted from a Carme Ruscalleda recipe (Carme Ruscalleda / Gourmetpedia Relais).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Carme Ruscalleda / Gourmetpedia Relais (published as “Basil Oil Purée”). Full citation lives in Provenance.

Companion jar