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Sauce with basil

Author
Cookinero 30 Jan 2023
22300
Sauce with basil

An excellent sauce of vegetables and herbs will harmoniously complement any dish!

How to cook Sauce with basil

Step 1

Sauce with basil

For the sauce, cut the bell peppers and shallots into strips.

Step 2

Sauce with basil

Heat the olive oil in a frying pan, put the pepper and onion, a pinch of salt. Saute peppers for 5 minutes until soft.

Step 3

Sauce with basil

Add basil, white wine vinegar (lemon juice) and vermouth, cook 2-3 more minutes. Pour enough water into the pan to cover half of the pepper. Evaporate the liquid by half

Step 4

Sauce with basil

Then whip the sauce in a blender.

Sauce with basil - FAQ About Ingredients, Baking Time and Storage

Absolutely! Feel free to experiment with different colored bell peppers or even add a touch of heat with a jalapeño or Anaheim pepper. Just adjust the cooking time if using thicker-skinned peppers.
Yes, dry sherry or even a bit more white wine vinegar (or lemon juice) will work as a substitute for vermouth. They'll add a similar depth of flavor.
Stored properly in an airtight container, this sauce should last for 3-4 days in the refrigerator.
Yes, you can freeze it! Let it cool completely, then transfer it to a freezer-safe container. It can be frozen up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Gently reheat the sauce in a saucepan over low heat. If it's too thick after thawing, add a splash of water or broth to thin it out. Avoid boiling it, as this can affect the flavor.
Yes, this sauce is naturally vegan as long as you use olive oil and ensure the vermouth is vegan-friendly (most are).
This sauce is incredibly versatile! Try it tossed with pasta, as a topping for grilled chicken or fish, as a dipping sauce for bread, or as a flavorful addition to vegetable dishes.
While fresh basil provides the best flavor, you can use dried basil in a pinch. Use about 1 teaspoon of dried basil for every tablespoon of fresh basil called for in the recipe. Add it during the sauté stage to allow the flavors to meld.
Simply double or triple the ingredients, keeping the cooking times the same. Make sure your frying pan is large enough to accommodate the increased volume.

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