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  • 100 -150 gr. fresh basil 

  • 50-75 gr. fresh spinach leaves

  • 1 liter of water

  • 250 gr. light olive oil



In a saucepan heat the water until it boils. Blanch the basil and spinach leaves, previously washed, for about 30 seconds. Drain and pour into a bowl with water and ice to cut the cooking process and keep the green color of the herbs. As soon as the leaves cool, drain and dry very well with kitchen paper. Crush the dried leaves in a blender and add the oil until you get a very thin texture. Strain the oil and store in a jar in the fridge. It can be used for countless dishes.

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