PANTRYFLEX

blend · flavored oil

★★★ KITCHENPrep 10 min

Mistpier Basilicumolie

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

A chef-cited flavored oil from the catalog.

Ratio

Ratio by volume: Olive Oil 250 ml, Lime Juice 15 ml
Olive Oil 250 mlLime Juice 15 ml

Ingredients

  • Parsley — 40 g peterselie
  • Spinach — 30 g spinazie
  • Basil — 30 g basilicum
  • Olive Oil — 250 g olijfolie
  • Lime Juice — juice of ½ lime at serve (14.56 ml)

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

Mistpier Basilicumolie 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:

3 kitchens · 6 stars · 2 national awards

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Provenance

Peter Goossens — published sauce recipes in the PantryFlex catalog. Michelin 3* (Hof van Cleve, historical).

Originally published as Basilicumolie (Parsley–Spinach–Basil).

Adapted from a Peter Goossens recipe (Peter Goossens / njam! (gegrilde kreeft)).

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 Peter Goossens / njam! (gegrilde kreeft) (published as “Basilicumolie (Parsley–Spinach–Basil)”). Full citation lives in Provenance.

Companion jar