June 22, 2012

Verjus Basil Sauce

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Recipe: Verjus Basil Sauce

This recipe features local produce from 9 Bean Rows Farm and locally produced products from Black Star Farms and Food for Thought. 


Farm fresh local basil
Farm fresh local garlic scapes
Wild leek infused olive oil (recipe link) 
Local verjus
Local maple cream
Sea salt 
Summer squash
Farm fresh local radishes


Remove one cup of basil leaves from stem and place into the glass base of blender. Reserve small basil leaves for garnish. Mince two tablespoons garlic scapes (about three scapes) and add to the blender. Add three tablespoons wild leek oil, two tablespoons verjus, one half teaspoon maple cream and one eighth teaspoon sea salt to blender. Blend on low for thirty seconds. Taste and adjust salt as needed.

Using a spiral slicer to create noodles, slice two cups summer squash per serving and one quarter cup radishes per serving. Plate squash noodles, then top with one tablespoon verjus basil sauce, radish noodles and garnish with a few small basil leaves.