Light Basil Puree

From Vegetable Harvest: Vegetables at the Center of the Plate

Cookbook

Author(s): Patricia Wells

Page 301

Cuisine: French

Reviews

1 reviews, average rating 5.0 / 5

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kateq

6 years ago

★ ★ ★ ★ ★ 5/5

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Ms. Wells suggests this as a topping for toasted tomatoes and it is very good that way. But this has many uses--drizzled over a piece of grilled fish or chicken, as a sandwich condiment, or, my favorite so far, thinned with a bit more olive oil and used as topping for focaccia.

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