You need this vibrant, garlicky Basil sauce in your life! It's bursting with fresh basil, has a bright green pop, and goes perfectly with... well, basically anything you can think of. Pasta? Amazing. Chicken? Yes, please. Drizzled on roasted veggies? You won't be sorry.
I am OBSESSED with this creamy basil sauce. It's going on sandwiches, eggs, grilled chicken, veggies... maybe even chips, because why not?! It's herby, fresh, and SO delicious. Summer in a bowl, basically. Get ready to put this on everything too!
Ingredients You'll Need
Fresh Basil. ⇢ The heart and soul of the sauce! Basil provides the signature bright, herbaceous flavor and vibrant green color.
Fresh Chives.. ⇢ Adds a mild oniony note, complementing the basil's sweetness and offering a depth of flavor. Substitute green onions if needed.
Dried Oregano. ⇢ Adds a warm, slightly earthy undertone that balances the other flavors. Feel free to omit if you prefer a simple basil-centric sauce.
Garlic. ⇢ Essential for that savory, slightly pungent punch that works beautifully with the herbs.
Mayonnaise. ⇢ The base for the sauce's creamy, rich texture. Adjust the amount for your desired consistency.
Parmesan Cheese. ⇢ Brings a salty, nutty dimension, enhancing the sauce's overall flavor complexity.
Lemon Juice ⇢ Adds a touch of acidity to brighten the flavors and balance the richness of the mayo and cheese.
Kosher Salt. ⇢ Enhances all the flavors and rounds out the sauce. Important to adjust at the end to your preference.
How To Make Basil Sauce (Step-by-Step)
Gather your flavor squad.
Grab your basil, chives, garlic, the whole gang. As for tools, bust out your trusty food processor, blender, or even that cute little Mini Chopper you've been eyeing. (It's tiny but mighty, perfect for quick sauces like this.)
Whiz it up!
Now for the fun part – toss everything into your blender (or whatever you're using) and let it rip! Give it a good whirl, then taste and see what you think. Want it totally smooth and silky? Keep blending. Like a little bit of texture? Perfect, you're good to go! It's totally up to you – that's the beauty of homemade sauces.
Time to get saucy!
This sauce was MADE for grilled chicken. Try it with this amazing Vietnamese Lemongrass Chicken recipe – it's juicy, flavorful, and basically screams summer!
Full Recipe
Basil Sauce Recipe
Pin RecipeEquipments:
- food processor, blender or mini-chopper
Ingredients:
- 1 cup fresh basil (packed)
- ½ cup fresh chives (a small bunch)
- 2 cloves garlic
- 1 teaspoon dried oregano (Worth trying, if you have it)
- 1 cup Mayonnaise (Customize the creaminess! Add more mayo for a richer sauce.)
- ½ cup Parmesan cheese (freshly grated)
- Salt to taste (Add a pinch at the end and see if it needs more)
- 3 tablespoon lemon juice (adjust to taste)
Instructions:
- Toss your fresh basil, chives, garlic, Mayo, Parmesan, and a squeeze of lemon into your blender or food processor.
- Whiz it up until the sauce is mostly smooth, but still has some tiny bits of basil and chives visible.
- It's taste test time! Craving more brightness? Squeeze in some lemon. Want it extra savory? Add a sprinkle of Parmesan. A little too salty? A touch of mayo will balance it out.
Notes:
General Questions
- What's the best type of basil to use? Sweet basil is the classic choice, but Thai basil offers a spicier, more complex flavor. Feel free to experiment!
- Can I Can I swap the mayo for something else? Greek yogurt can work as a substitute, though I haven't personally tried it. It will likely change the flavor profile, making it slightly tangier. For a more neutral flavor, try silken tofu, cashew cream, or avocado for creaminess.
- How long does basil sauce keep in the fridge? Typically 4-5 days in an airtight container.
- Can you freeze this basil sauce? Mayo tends to separate and become grainy when frozen and thawed, impacting the sauce's overall consistency. So, it's not recommended.
- What can I use basil sauce on besides pasta? Get creative! Grilled meats, fish, roasted veggies, sandwiches, dips, etc.
Troubleshooting:
- My sauce is too thick. How do I thin it out? Add a splash of water, olive oil, or broth.
- My sauce is too thin. How do I thicken it? A bit more Parmesan, simmering to reduce, or a tiny pinch of cornstarch slurry can help.
- My sauce tastes bland. What can I do? Salt, pepper, lemon, a hint of garlic, or fresh herbs will boost the flavor.
- My sauce turned brown. Is it still good? While safe to eat, oxidation causes browning. Add lemon juice right after blending to help prevent this.
Nutrition Information:
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Pairing Basil Sauce with Proteins
Okay, now that you've got this amazing basil sauce in your hands, let's talk about all the yummy things you can do with it. Think of it like your new favorite condiment – the possibilities are seriously endless!
Here are some ideas to get you started:
- The Obvious (But Delicious): Pasta, of course! Toss it with your favorite noodles for a quick and flavorful weeknight meal. Looking for something a little fancier? Try it with this copycat J. Alexander's Rattlesnake Pasta – it's creamy, spicy, and totally restaurant-worthy.
- Protein Power-up: Grilled chicken, baked salmon, crispy shrimp tempura… they're all begging for a drizzle of this sauce. Imagine this with the crispy coating on some sesame chicken bites, or tucked into a chicken shawarma wrap!
- Veggie Vibes: Transform roasted veggies or a fresh salad into something extra special. Think zucchini, asparagus, or even a simple Caprese salad.
- Sandwich Superstar: Level up your lunchtime with a generous spread on a chicken sandwich or grilled panini.
- Dip It Good: Skip the ranch! This sauce makes a fantastic dip for crackers, breadsticks, or even raw veggies. But if you're a ranch lover, you've gotta try my homemade Wingstop ranch recipe – it's seriously addictive!
Get Creative!
This is just the beginning – don't be afraid to experiment! Think omelet, pizza, quesadillas... the sky's the limit. Let me know what delicious combos you come up with!
Troubleshooting & Solutions
- My sauce is too thick. How do I thin it out? Add a splash of water, olive oil, or broth.
- My sauce is too thin. How do I thicken it? A bit more Parmesan, simmering to reduce, or a tiny pinch of cornstarch slurry can help.
- My sauce tastes bland. What can I do? Salt, pepper, lemon, a hint of garlic, or fresh herbs will boost the flavor.
- My sauce turned brown. Is it still good? While safe to eat, oxidation causes browning. Add lemon juice right after blending to help prevent this.
