PANTRYFLEX

blend · herb sauce

★★★ KITCHENPrep 10 min

Slatelane Basil

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

Fresh herb finish for fish, chicken, and vegetables.

Ratio

Ratio by volume: Olive Oil 80 ml
Olive Oil 80 ml

Ingredients

  • Basil — 200 g fresh basil
  • Olive Oil — 80 ml olive oil
  • Ice — 40 g ice

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.

Companion jar

Slatelane Basil 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

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)).

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?

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 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