Basil Purée from Chef Tim Morton

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.”

Basil Purée


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. 

Basil Purée from Chef Tim Morton

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