Basilikumöl

Name: Basilikumöl
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (200 ml)
Cuisine: American
Ingredients: 175g Basilikum Basil; 25g Spinat Spinach; 200 ml Pflanzenöl Canola Oil

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

Canola Oil 200 ml

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.

Provenance

Heiko Nieder works in Modern European / precision flavour at The Restaurant; credentials include Michelin 2* (The Restaurant, The Dolder Grand, Zürich).

Adapted from a Heiko Nieder recipe (Heiko Nieder / GaultMillau CH (Avocadosalat mit Wasabi)).

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.

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.