blend · herb sauce
★ STARRED KITCHENPrep 10 minOlivehall Basilikumöl
Independent adaptation of a publicly published Heiko Nieder recipe. Not affiliated with, sponsored by, or endorsed by Heiko Nieder.
Basilikumöl from a starred kitchen.
Ratio
Ingredients
- Basil — 175g Basilikum
- Spinach — 25g Spinat
- Canola Oil — 200 ml Pflanzenöl
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
Olivehall Basilikumöl 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 · 7 stars · 2 national awards
- Carrot-Top Salsa Verde★ STARRED KITCHEN
- Copperroom Mint★ STARRED KITCHEN
- Olivelane Wasabi-★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Heiko Nieder works in Modern European / precision flavour at The Restaurant; credentials include Michelin 2* (The Restaurant, The Dolder Grand, Zürich).
Originally published as Basilikumöl.
More from this kitchenFAQ
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 Heiko Nieder / GaultMillau CH (Avocadosalat mit Wasabi) (published as “Basilikumöl”). Full citation lives in Provenance.