The American chef of Italian Sensibilities, Tim Morton, shares his recipe for basil purée. Having recently collaborated on a gourmet exchange in Rome, Morton explained his belief in the beauty of simplicity in cooking and in using the best ingredients without overcomplicating them so that their pure goodness shines through.
“For our Margherita pizza at Frannie & The Fox, we add basil purée in addition to fresh basil,” Morton notes. “It is a nutless pesto that is easy to prepare and can be used in many ways. It also utilizes sorghum instead of honey, employing local products whenever possible.”
Fresh basil – 405 grams
Lemon juice – 135 grams
Extra Virgin Olive Oil – 480 grams
Sorghum – 72 grams
Salt – 3 grams
Purée all ingredients in a blender. Cool in an ice bath right away and store for up to four days.