Basil Sauce

Name: Basil Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (280 ml)
Cuisine: Mediterranean
Ingredients: about 5 bunches (200 g) Basil; ⅓ cup (80 ml) Olive Oil; 40 g Ice

Independent adaptation of a publicly published Enrico & Roberto Cerea recipe. Not affiliated with, sponsored by, or endorsed by Enrico & Roberto Cerea.

NOODLE SAUCE · SPAGHETTI OR PASTA

In the published recipe, this is the noodle sauce for tomato-anchovy spaghetti. The same recipe pairs it with Tomato-Anchovy Pasta Sauce, the tomato-anchovy sauce.

Cerea's basil sauce for tomato-anchovy spaghetti.

On the jar

BASIL

Method: blend
Yield: about 1¼ cups
Ingredients: 3

Blender sauce. Cook from the recipe

Ratio

Olive Oil 80 ml

Ingredients

Basilabout 5 bunches (200 g)
Olive Oil⅓ cup (80 ml)
Ice40 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.

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Companion jar

Basil Sauce 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:

4 kitchens · 6 stars · 4 national awards

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Provenance

Enrico & Roberto Cerea works in Italian / Bergamo haute cuisine at Da Vittorio; credentials include Michelin 3* (Da Vittorio, Brusaporto).

Originally published as Basil Sauce (罗勒酱).

Adapted from a Enrico & Roberto Cerea recipe (Enrico & Roberto Cerea / Da Vittorio Shanghai (The Paper 淘最厨房)).

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 Enrico & Roberto Cerea / Da Vittorio Shanghai (The Paper 淘最厨房) (published as “Basil Sauce (罗勒酱)”). Full citation lives in Provenance.

Companion jar