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“I don't think I can actually call this a recipe, because it it so simple. Since I have grow herbs year round, I use this for my cilantro, basil, mint and parsley as well. Three ingredients is all. I love it over grilled vegetables, zucchini, portabellos, eggplant, and pretty much anything you want. It is equally as good over grilled chicken, fish, shrimp, and scallops. And try some drizzled over some pasta or grilled bread.”

Ingredients Nutrition


  1. Basil -- This is the key - blanch your basil leaves. Bring a small pot of water up to a medium boil and add the leaves for 20 seconds. Remove immediately from the pot and add to a small bowl of ice water to stop the cooking process and to retain the bright green color. It only takes a minute to cool off the basil. Remove from the water bath to a paper towel and make sure you let the basil dry off before you make the oil.
  2. Oil -- Add your basil and garlic to the blender and pulse a couple of times to start the puree. Then slowly drizzle in the olive oil with the blender on until smooth and creamy.
  3. Just enjoy it!

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