Best Basil Oil Sauce Recipes

GRILLED SHRIMP WITH OIL AND BASIL SAUCE

Steps:

• Combine garlic, shallots, mustard, wine, lemon juice, olive oil and basil in a bowl. Stir to blend. Add shrimp and stir to coat. Let stand until ready to cook.
• When ready to cook, preheat an outdoor or indoor grill to high, or preheat a broiler to high.
• Remove shrimp from marinade and pour marinade into a small saucepan. Arrange shrimp 6 to a skewer, pushing the skewer through the tail section, then the head section, so shrimp will lie flat on grill or under broiler (see note). Arrange them barely touching and without crowding.
• Place skewers on grill or on rack under broiler, about 6 inches from source of heat, and cook about 3 minutes or until shrimp can be lifted from grill or rack without sticking. Turn skewers and cook about 2 minutes longer.
• Meanwhile, bring marinade to a boil and simmer about 2 minutes.
• Remove shrimp from skewers and arrange them symmetrically on 4 plates. Spoon the sauce over the shrimp and serve.

HERBED GRILL OIL & CHUNKY TOMATO BASIL SAUCE FOR PIZZA

Steps:

• oil: place all in glass jar, mix well and refrigerate. SAUCE: place garlic and basil in food processor and pulse unti finely chopped. Add tomatoes and pulse briefly. Don't puree, keep chunky ** Make sure tomatoes aren't too running. drain or pizza too runny!!

GRILLED LOBSTER TAILS BRUSHED WITH BASIL OIL SERVED WITH GRILLED CORN-COCONUT MILK SAUCE

Steps:

• For the lobster and basil oil: Combine oil and basil in a blender and blend for 2 minutes. Strain into a bowl and season with salt and pepper.
• Heat the grill to high. Thread 2 skewers through the tails lengthwise so that the meat lies flat on the grill. Brush the flesh with basil oil and season with salt and pepper. Grill, flesh side down until slightly charred, about 2 to 3 minutes, flip over, brush top with more of the oil and continue grilling until just cooked through, about 2 minutes longer. Transfer to a serving platter and keep warm.
• For the grilled corn-coconut milk sauce: Heat grill to high.
• Remove corn from water, place on the grill, close the cover and "steam" in the husk until tender, about 10 minutes. Remove from the grill, let cool slightly and remove the husks. Brush the corn with oil, season with salt and pepper and grill until the kernels are slightly charred. Transfer to a cutting board and let cool slightly. Remove the kernels using a chef's knife and add to a bowl.
• Heat about 1 tablespoon of oil in a medium saucepan over high heat. Add the onion and cook until soft. Add the garlic and cook 30 seconds. Add the corn and toss to coat in the mixture. Pour in the coconut milk, bring to a simmer and let cook for 5 minutes. Cool slightly; add to a food processor and puree. Stir in the basil and season with salt and pepper, to taste. Transfer to a serving bowl and serve with the lobster.

LOBSTER WITH MIXED VEGETABLES, HONEY CORIANDER SAUCE, AND BASIL OLIVE OIL SAUCE

Steps:

• To make the lobster: In a large stockpot, combine the stock, carrots, onions, and celery. Season with salt and pepper and bring to a boil. Add the lobsters and cook until bright orange or red, about 7 to 10 minutes. Remove the lobsters from the pot and set aside. Discard the stock liquid.
• To make the vegetable mixture: In a large skillet, combine the water and the vegetables that take the longest to cook, the carrots, fennel, radish, onions. Cook for 3 minutes. Add the remaining vegetables and cook the mixture until all of the vegetables are still bright in color, but are fork tender. Drain the liquid and set the vegetables aside.
• To make the basil sauce, simply combine the olive oil, basil, and pignoli nuts into a blender. Once the mixture is well combined, season with salt and pepper. Place the sauce in a squirt bottle and set aside.
• To prepare the coriander sauce, combine the olive oil and the coriander seeds in a small pot. Over medium heat, bring the oil to 150 degrees F. Remove the mixture from the heat, and set aside so the coriander seeds can infuse into the oil. Once the oil is cooled, use a strainer and remove the seeds from the oil.
• In a separate bowl, combine the vinegar, salt, and pepper, and mix until salt is dissolved. Add the tomato paste and stir until combined. Once the tomato paste is combined, add the ketchup, honey, orange juice, lemon juice, and mix well until all ingredients are incorporated. Using a hand-held blender, slowly add the infused oil to the mixture. The mixture should start to emulsify and become thick. Once all of the oil has been added, continue to blend until well combined. Place sauce in a squeeze bottle and set aside.
• To plate the lobsters, crack the lobster shells and remove the meat from the tails and claws. In a separate skillet, heat the vegetables slightly and place in the center of the plate. Add the lobster tail and claws on top of the vegetables and drizzle some of the basil and coriander sauce around the plate. Serve immediately.

BASIL OIL SAUCE

Steps:

• Place the basil, olive oil, garlic, and salt in a blender or mini-food processor, mix until you have smooth sauce. Taste and add additional salt if needed. You can also adjust the amount of olive oil if you want a more liquid sauce.
• The basil oil can be used immediately or refrigerated until ready to use. For freshest flavor, use the basil garlic oil within 24-48 hours.