Very Incredible Basil Sauce is a vibrant, herb-packed blend that adds fresh flavor to just about anything. Made with fresh basil, garlic, olive oil, and a few simple ingredients, this sauce is bright, savory, and incredibly versatile. Whether used as a pasta sauce, sandwich spread, or grilled veggie drizzle, it brings bold basil goodness to every bite.
Why You’ll Love This Recipe
- Packed with flavor – Fresh basil and garlic make this sauce pop.
- Quick and easy – Comes together in just minutes with a blender or food processor.
- Versatile – Use it as a dip, spread, drizzle, or dressing.
- Customizable – Adjust ingredients to match your taste or dietary needs.
- Great for meal prep – Stores well in the fridge or freezer.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh basil leaves
- Garlic cloves
- Olive oil
- Lemon juice or red wine vinegar
- Grated Parmesan cheese (optional)
- Pine nuts or walnuts (optional)
- Salt and pepper
- Water (to thin, if needed)
Directions
- Prepare the Basil:
- Rinse and pat dry fresh basil leaves.
- Blend the Ingredients:
- In a food processor or blender, combine basil, garlic, olive oil, lemon juice (or vinegar), and any optional add-ins like Parmesan or nuts.
- Blend until smooth, scraping down the sides as needed.
- Adjust Consistency:
- Add a splash of water or extra oil if needed to reach your desired thickness.
- Season and Serve:
- Taste and season with salt and pepper.
- Serve immediately or store in the fridge.
Servings and Timing
- Servings: About 1 cup
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
Variations
- Vegan Version: Omit cheese or use a dairy-free alternative.
- Nut-Free: Leave out the nuts or replace with sunflower seeds.
- Creamy Basil Sauce: Blend in a spoonful of Greek yogurt or sour cream.
- Spicy Kick: Add red pepper flakes or a small chili pepper.
- Citrusy Twist: Use lime juice or orange zest for a different zing.
Storage/Reheating
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze in ice cube trays, then transfer to a freezer bag. Keeps for up to 3 months.
- Reheating: No reheating needed. Use chilled or at room temperature.
FAQs
Can I use dried basil?
Fresh basil is essential for the flavor and texture—dried won’t work here.
What kind of oil should I use?
Extra virgin olive oil is best, but any mild oil will work in a pinch.
Can I use this as a salad dressing?
Yes! Just thin it out with more lemon juice or vinegar.
What’s the best way to store leftovers?
In a sealed jar in the fridge or frozen in cubes for long-term storage.
Can I make this in advance?
Absolutely—it keeps well in the fridge and flavors deepen with time.
Can I add other herbs?
Yes! Try parsley, cilantro, or mint for different flavor profiles.
What can I serve this with?
Use it on pasta, sandwiches, grilled meats, roasted veggies, or eggs.
Is this the same as pesto?
It’s similar but more flexible—this sauce can be cheeseless, nut-free, or thinner than traditional pesto.
How do I keep the sauce green?
Store it in an airtight container and add a thin layer of oil on top to prevent oxidation.
Can I double or triple the recipe?
Yes, it scales up easily—just blend in batches if needed.
Conclusion
Very Incredible Basil Sauce lives up to its name with fresh, bold flavor that transforms any dish. It’s easy to make, endlessly adaptable, and the perfect way to use up fresh basil. Keep a batch on hand to bring instant brightness to your meals!
PrintVery Incredible Basil Sauce
Hearty and flavorful vegetarian chili packed with beans, vegetables, and spices—perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish / Soup
- Method: Stovetop
- Cuisine: American / Tex-Mex
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 ½ cups corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 2 cans (15 oz each) crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground oregano
- ½ teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- Fresh cilantro or parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until softened, about 5 minutes.
- Add bell peppers, carrots, celery, and zucchini. Cook, stirring occasionally, until vegetables begin to soften, about 7 minutes.
- Stir in corn, black beans, kidney beans, and pinto beans.
- Add crushed tomatoes, tomato paste, and vegetable broth. Stir to combine.
- Season with chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper.
- Bring chili to a simmer, reduce heat to low, and cook uncovered for 25–30 minutes, stirring occasionally.
- Adjust seasoning to taste. If chili is too thick, add a bit more broth; if too thin, simmer longer.
- Serve hot, garnished with fresh cilantro or parsley. Enjoy with toppings like sour cream, cheese, or avocado, if desired.
Notes
- For added depth, sauté a small diced jalapeño with the onions.
- Make-ahead: chili improves when made ahead and stored in the fridge overnight.
- Freezes well—store in airtight containers for up to 3 months.
- Customize beans or vegetables based on preference or what’s on hand.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg