Firstly, how good does that runny egg look? Ahh, I’ve been craving smashed avo on toast for weeks now – and when that craving hits, I have gotten into the habit of making it for myself for breakfast, lunch or dinner. It really doesn’t matter what time of day it is – this kind of food is always good. You know, real but simple food which can be on the table in a matter of minutes – a slice of fresh sourdough, avocado smashed with some minced garlic, more often than not covered with a sprinkle of crumbled feta or a slice of cheese, a fried egg (which will melt your cheese if you pop it on still hot/warm) and topped with homemade basil sauce. That is all I need for happiness, folks.
And believe me, that finishing touch of the basil sauce drizzled over the top is so important. Yes, a smashed avo on toast is great as it is, but to make it crave-worthy, top it with this gorgeously green, and yet amazingly simple to make, basil sauce. You can whip it up in no time and it stays fresh in the fridge for yonks. Perfect to use at a moment’s notice when the craving hits!
How do I make this basil sauce?
It couldn’t be simpler. You only need three ingredients – fresh basil, garlic and olive oil.
I usually use a whole bunch of basil to make this sauce, about two cups. In the sauce that I photographed for this post I only used about a cup’s worth, just because I picked up a basil plant at the shops (living plant in a pot on my windowsill) and by the time I got to the making of this sauce, it was a little picked over. But even if you find yourself in the same situation, do not despair, your sauce will still be delicious, just a little thinner.
The other thing you will need for this recipe is a food processor. I use my KitchenAid mini food chopper for this and it works a treat. Rinse your basil, stuff it into the food processor, add some minced garlic or garlic paste and top with olive oil (I use extra virgin because that’s what I have, but if you just have the normal olive oil, that is fine too).
And then, just blitz it! And tadaa, it’s done. It’s really that simple. And then go nuts drizzling it over your favourite food and watch it enhance its flavour profile.
What else can I use this basil sauce on?
I will confess that I primarily use this sauce on my eggs. I am currently in a crave mode for some delicious brunch anytime of the day, and so this sauce goes pretty quickly at our house at the moment. (And by the way, if you do not have avocado, feel free to use a smear of my sundried tomato and balsamic pesto dip instead – it’s amazing!)
But if you’re not on the same cravings train as me, I imagine that this sauce would also be pretty incredible drizzled over anything that could benefit from a little zing of fresh flavour – think pizza (after baking and before eating), green salads, cold pasta salads, grilled or roasted meat (especially heavier meats/cuts like steaks, chops, roasted beef and lamb) but also fish. And it would probably even work as a dipping sauce for some delicious freshly baked bread. Imagine strips of, say, warm foccacia or toasted turkish bread dipped into a pot of this little beauty – yum!
So go ahead and give this basil sauce a go this weekend – you will not regret it, I promise you. Plus, it keeps wonderfully in the fridge, in a tightly closed glass jar, for quite some weeks.
- Food processor
- bunch of basil (about 2 cups)
- 1/2 cup (extra virgin) olive oil
- 1 tsp minced garlic
- Place all ingredients in a food processor and blitz until the basil is finely processed.
- Use immediately, or place the sauce in a glass jar with a lid and store in the fridge.
This sauce will keep in the fridge wonderfully for up to a month. I store it in a glass jar, closed tightly with a lid.
When stored in the fridge, the olive oil will solidify – so either leave it out on the kitchen bench to allow it to come to room temporature before you use it next time, or alternatively you can pop the jar without the lid into the microwave and help it along by microwaving at low power (20%) for 15 or 20 seconds.
This basil sauce will stay beautifully green, even when stored.
Use it generously drizzled over eggs, or anything that could benefit from a little zing of fresh flavour – pizza (after baking and before eating), green salads, cold pasta salads, grilled or roasted meat (especially heavier meats/cuts like steaks, beef and lamb) but also fish. And it would probably even work as a dipping sauce for some delicious freshly baked bread.