This easy Basil Sauce recipe is made from fresh basil leaves, garlic and oil has a prep time of just 2 minutes!
Naturally vegan and gluten-free and so versatile. I love it in this Ribbon Zucchini Salad .
This basil sauce has a dressing like consistency so is easy to pour, drizzle and toss into your favourite recipes! It is also vegan, vegetarian, nut free and dairy free!
It’s full of bright herb-y, with subtle garlic flavour that compliments pastas, salads, vegetables and more.
Every spring I buy a potted basil plant and use it throughout the whole summer so I’m always on the lookout for different recipes to use it in!
This Pesto Potato Salad is always on the menu in the summer as is this White Bean Panzanella .
I recently prepared a salad that was dressed in a basil sauce- the recipe was inspired by a salad I tried in Harrods. I ended up making too much so used it in all kinds of recipes over the next 2-3 days!
Basil sauce vs Basil Pesto vs Basil Pistou
This basil sauce has similarities to a basil pesto or basil pistou but they have key differences.
Italian pesto sauce has added pine nuts and parmesan cheese. It has a chunky texture as it is traditionally made in a pestle and mortar.
The classic pistou recipe is a French basil sauce without any cheese or pine nuts. It has a chunky texture as it is also made in a pestle and mortar. It is a great option for those who want the flavors of a pesto without any dairy or nuts.
Basil sauce is made without nuts or cheese and is blended until smooth.
Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
As the sauce is made from so few ingredients, it is important to use fresh ingredients as much as possible. This helps give the most bright flavor to the recipe
Fresh basil
Garlic – fresh cloves garlic are best. I’ve only used one small clove as I didn’t want the taste of raw garlic to be overpowering but you can add more if you wish.
Extra virgin olive oil – use the best olive oil rather than standard olve oil for cooking
Lemon juice – fresh lemon or lime juice
Salt and black pepper to taste
Optional:
Sweetener such as maple syrup or agave or sugar – a touch of sweet really brings out all of the flavour. I use it in my recipe but you can skip it if you wish.
How to make Basil Sauce Instructions
Blend together all ingredients in a food processor or blender until smooth.
Adjust any seasoning and serve on the same day.
How to use
Basil sauce is so versatile and goes with so many different dishes.
Spread into sandwiches with sliced tomatoes, mozzarella and salad leaves.
Toss into pasta salads – I used leftovers in this Mediterranean Orzo Pasta Salad
Stir into spaghetti sauce to make a tomato basil sauce
Drizzle over pizzas like these Air Fryer French Bread Pizza , or over grilled veggies.
Mix it in with soft butter and spread over bread slices to make a basil garlic bread
Storage
Store any leftovers in an airtight jar or airtight container and keep in the refrigerator. Note that the vibrant green colour may darken overnight.
You can spoon the sauce into an ice cube tray and use as required.
Other easy sauce recipes
Creamy cilantro sauce
Yogurt Garlic Sauce
12 Samosa Sauces
Tamarind Sauce
Indian Mint sauce
Bread Dipping Oil – with balsamic vinegar and extra virgin olive oil
Parsley Pesto – pesto made with fresh parsley and walnuts
Saffron Cream Sauce – perfect with pasta
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Basil Sauce
Equipment
- 1 Food Processor / High Powered Blender
Ingredients
- 1 cup basil leaves
- 1 clove garlic
- 1 teaspoon lemon juice adjust to your taste
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
- ¼ cup water cold
Instructions
- In a blender, add all the ingredients with some of the water and blend until smooth
- Add more water if required to make a silky smooth basil sauce
- Check seasoning and adjust to taste
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Basil Sauce
Equipment
- 1 Food Processor / High Powered Blender
Ingredients
- 1 cup basil leaves
- 1 clove garlic
- 1 teaspoon lemon juice adjust to your taste
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
- ¼ cup water cold
Instructions
- In a blender, add all the ingredients with some of the water and blend until smooth
- Add more water if required to make a silky smooth basil sauce
- Check seasoning and adjust to taste
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This fabulous ribbon zucchini salad with green beans, apple, herbs and basil sauce is the freshest green salad EVER! It is inspired by the courgette salad found on the menu at the Prada Café in Harrods.
It’s vegan, gluten-free and ready within 15 minutes.
- Grilled Zucchini Salad Ingredients
- Instructions
- Serving Suggestion
- Storage
- Other salad recipes
I recently visited the super instragrammable Prada Café that is located inside Harrods, London and ordered their courgette salad. After one bite knew I had to recreate it at home! I bought all the ingredients the next day and set about recreating the fantastic flavours.
Essentially, it is made with grilled zucchini ribbons, chopped green beans, peach, hazelnuts, mint and dill all tossed in a gorgeous basil sauce.
The original recipe is made with peach but I went with apple.
It is a fantastic recipe to serve at dinner parties or bring along to potlucks. There are no overpowering flavours and everything balances beautifully.
You can serve it warm or cold as a starter or light main course.
I absolutely love zucchini (called courgette in the UK). I use it to make Air Fryer Zucchini Fries and Indian Zucchini Curry regularly.
Grilled Zucchini Salad Ingredients
Zucchini / courgette
To make this a raw zucchini salad, skip the grilling and add directly to the recipe
Green beans – provides crunch
Apple – slice the apple just before using to prevent it browning
Hazelnuts – toasted. This recipe works wonderfully with hazelnuts but pine nuts are a good substitute.
Fresh herbs – mint and dill
Basil sauce – made with fresh basil, garlic clove, extra-virgin olive oil, fresh lemon juice, salt and black pepper (recipe link in the top paragraph of this post)
Maple syrup
Optional
Vegetarian hard cheese, vegetarian parmesan shavings or feta to top the salad.
Instead of dill, try parsley which has a similar fresh lemon flavour.
Instructions
Follow the step by step instructions or video in the recipe card
Use a vegetable peeler or mandolin to slice the zucchini into ribbons. Alternatively, use a sharp knife.
Grill the courgette ribbons on a griddle pan until lightly charred.
Heat water in a saucepan until boiling. Add in chopped green beans and blanch for 2 minutes. Remove from the boiling water and immediately run under cold water to prevent from further cooking.
In a bowl, toss the courgettes, green beans, herbs, sliced apple, hazelnuts and basil sauce. Add maple syrup to sweeten.
Toss all the ingredients together until the flavors well incorporated. Season with extra salt and pepper to taste if needed.
Serve on a serving platter or large bowl. Drizzle over a little more basil sauce or extra virgin olive oil if you wish.
Serving Suggestion
Grilled Zucchini Ribbon Salad is wonderful as a starter or appetizer. It could also be served as a light lunch during the summer months.
Serve as a side dish for Chargrilled Vegetable Pizza or Air Fryer French Bread Pizza .
It is a great green salad to pair with this Creamy Saffron Pasta .
Storage
This zucchini ribbon salad is best eaten immediately or within a few hours after preparation.
Store in an airtight container and keep in the refrigerator for up to 1 day.
Other salad recipes
Lentil Salad
Mango Avocado Black Bean Corn Salad
Israeli Salad
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Zucchini Ribbon Salad
Equipment
- 1 pan
- 1 griddle pan
- 1 Mixing bowl
Ingredients
- 1 zucchini
- 1 cup green beans chopped
- 1 apple thinly sliced
- ¼ cup mint fresh, chopped
- ¼ cup dill chopped
- ⅓ cup hazelnuts toasted and roughly chopped
- ¼ cup basil sauce
- ½ tablespoon maple syrup or sugar/agave
Instructions
- Use a vegetable peeler or mandolin to slice the zucchini into ribbons. Alternatively, use a sharp knife. 1 zucchini
- Grill the courgette ribbons on a griddle pan until lightly charred.
- Heat water in a saucepan until boiling. Add in chopped green beans and blanch for 2 minutes. Remove from the boiling water and immediately run under cold water to prevent from further cooking. 1 cup green beans
- In a bowl, toss the courgettes, green beans, herbs, sliced apple, hazelnuts and basil sauce. Add maple syrup to sweeten. 1 apple, 1/4 cup mint, 1/4 cup dill, 1/3 cup hazelnuts, 1/4 cup basil sauce, 1/2 tablespoon maple syrup
- Toss all the ingredients together until the flavors well incorporated. Season with extra salt and pepper to taste if needed.
- Serve on a serving platter or large bowl.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
