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From Our Kitchen To Your Table: Salmoriglio Sauce

Basso’s very own award-winning executive chef is sharing his recipe for Salmoriglio, a sauce used to finish the “Vampire Slayer Pizza”. You can use Salmoriglio as a marinade or finishing sauce for grilled meats, vegetables and even cheeses.

Salmoriglio

1 bunch parsley, picked

1 dunch dill, picked

3 cloves garlic

3/4 cup extra virgin olive oil

pinch salt

juice of 4 lemons

In a blender or food processor, puree the herbs, garlic, salt and oil to a paste. Just before serving, add the lemon juice to taste. Keep the puree separate from the lemon until ready to serve, to avoid oxidation. Both will keep in the refrigerator for 2 days.