This fresh, vibrant sauce makes good use of summer herbs!Jump to Recipe
I love making fresh sauces in the summer to dollop on top of just about everything! Chimichurri is a favorite of mine, as well as pesto.
With this recipe, I kind of combined the two and came up with a dairy free sauce that has more zip than a normal pesto.
Fresh herbs and garlic are the best!
I love growing all my herbs in the summer and last year I grew garlic for the first time as well!
Like everything else, fresh from the garden just tastes so much better then from the store! I especially loved eating the garlic scapes fried in butter and can’t wait for that again this year! I planted wayyyyy more garlic this year lol.
How to use this sauce
This basil sauce is good on eggs, in omelets, on roasted veggies, and pretty much any kind of meat! It’s fantastic on grilled chicken or steak.
I also love having this kind of sauce on zucchini noodles with shrimp on top, fried in butter and garlic! So delicious.
You can see in these pictures that I put the sauce on fresh carrot noodles for a simple side salad that would go with pretty much any main dish. The sky is really the limit with this sauce!
Another thing I like to do is mix some with homemade mayonnaise for a salad dressing or veggie dip.
This sauce is also dairy free!
The nutritional yeast gives a slightly cheesy flavor but keeps this recipe completely dairy free!
If you have a lot of basil, you can make several batches of this sauce and freeze it in small jars for the winter months when you are craving the taste of fresh herbs!
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Basil Sauce Recipe:
2 cups packed fresh basil leaves
2 large garlic cloves
½ teaspoon sea salt
Juice of half a lemon
2 tablespoons apple cider vinegar
1 tablespoon nutritional yeast
⅓ cup olive oil
- Blend all ingredients together in a blender. It’s ok if the sauce is still slightly chunky. Taste and adjust salt if necessary. You want it to be salty [in a good way, not to where it tastes bad] as it will dilute when served on foods.
Print this recipe here:
Easy Basil Sauce
- 2 cups packed fresh basil leaves
- 2 large garlic cloves
- ½ teaspoon sea salt
- Juice of half a lemon
- 2 tablespoons apple cider vinegar
- 1 tablespoon nutritional yeast
- ⅓ cup olive oil
- Blend all ingredients together in a blender. It’s ok if the sauce is still slightly chunky. Taste and adjust salt if necessary. You want it to be salty [in a good way, not to where it tastes bad] as it will dilute when served on foods. Store in the fridge.
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