Lettuce Patch Gardens Sustainably grown artisan vegetables Colorado Springs, Colorado

Basil Sauce

This sauce has a beautiful light green color with a delicious basil flavor. It works well with fresh pasta or seafood.

1 teaspoon extra virgin olive oil

1/2 cup minced shallots

2 teaspoons minced garlic

4 cups fresh basil leaves, chopped

1/2 cup white wine

2 cups vegetable stock

3 tablespoons cornstarch mixed with 2 tablespoons water

1/2 teaspoon sea salt

pinch of white pepper

Heat a medium saucepan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Stir in the shallots and garlic and cook until the shallots have softened, about 5 minutes. Quickly add the basil and cook for 1 minute. Pour in the wine and cook until reduced and the pan is almost dry, about 3-5 minutes, to concentrate the flavors of the sauce. Add the stock and bring to a boil. Reduce the heat and simmer for about 15 minutes.

Carefully ladle the mixture into a blender or food processor and process until smooth. Strain the blended mixture through a fine mesh strainer. Pour the strained sauce back into the saucepan and bring to a low boil. Mix in the cornstarch mixture and cook, stirring constantly until the sauce thickens and coats the back of a spoon, about 5 minutes. Season with salt and pepper.

Use the sauce immediately, or cool quickly by setting in a bowl of ice and water.

Store in the refrigerator for up to one week or freeze for 1-2 months.

From: Conscious Cuisine
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