PANTRYFLEX

blend · herb sauce

MASTER CRAFTSMANPrep 10 min

Basil Oil

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

CONDIMENT · PAN-FRIED FISH

In the published recipe, this is the condiment for pannestekt torsk.

Tjessem's basil oil for pan-fried cod.

On the jar

BASIL

Method
blend
Yield
about ½ cup
Ingredients
4

Blender sauce. Cook from the recipe

Ratio

Ratio by volume: Olive Oil 20 ml, Sunflower Oil 120 ml
Olive Oil 20 mlSunflower Oil 120 ml

Ingredients

  • Olive Oil4 tsp olive oil (20 ml)
  • Sunflower Oil½ cup (120 ml)
  • Spinach50 g
  • Basilabout 2½ bunches (100 g)

Method

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

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Companion jar

Basil Oil 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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Provenance

Charles Tjessem — published sauce recipes in the PantryFlex catalog. Bocuse d'Or gold 2003.

Originally published as Basilikumolje.

More from this kitchen

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Charles Tjessem / Dagens Næringsliv Signaturretten (pannestekt torsk) (published as “Basilikumolje”). Full citation lives in Provenance.