{"id":2474,"date":"2013-08-07T02:56:51","date_gmt":"2013-08-07T02:56:51","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=2474"},"modified":"2014-01-21T01:48:45","modified_gmt":"2014-01-21T01:48:45","slug":"light-basil-sauce-sauce-legere-au-basilic","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=2474","title":{"rendered":"LIGHT BASIL SAUCE (sauce legere au basilic)"},"content":{"rendered":"

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There’s a small clay pot of basil growing by my front door.\u00a0 It’s there so I can brush my hands over the leaves releasing its sweet fragrance each time I pass it by.\u00a0 Out in the big vegetable garden the basil grows thick and generous topped with tiny white flowers.\u00a0 I gather it by the basket full.<\/p>\n

Basil is the taste of summer.\u00a0 This recipe for light basil sauce (sauce l\u00e9g\u00e8re au basilie) was created by one of my favorite cook book writers, Patricia Wells.\u00a0 It is a light sauce.\u00a0 I use it in place of the traditional basil sauce known as pistou.\u00a0 I put it on everything.\u00a0 I use it as a sauce for pasta, dab it on pizza,\u00a0 use it as a\u00a0 gentle glaze on poached fish,\u00a0 swirl it in a soup, and brush it on crusty artisan bread.<\/p>\n

The recipe is simple.\u00a0 Into your food processor put 4 plump cloves of peeled garlic, a sprinkle of fine sea salt and 4 cups loosely\u00a0 packed fresh basil leaves and flowers.\u00a0 Process into a paste.\u00a0 With the machine running, slowly pour the oil through the tube and process again.\u00a0 Taste for seasoning.\u00a0 Stir again before serving.<\/p>\n

Transfer to a small bowl and cover.\u00a0 It can be stored in the refrigerator for three day<\/p>\n<\/div>

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