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Sauces and Marinades


2 Cups packed fresh Basil Leaves
¼ -cup freshly grated Parmesan Cheese
½ -cup Basil Olive Oil
3-tbsp pine nuts
3 Cloves Garlic (adjust to taste)
Buzz in food processor until smooth
Toss into 1 pound of your favorite cooked pasta (we like our Rossi brand, all natural, hand-made pasta … yum!)


1 egg

1 lemon

1 cup Eureka Lemon Extra Virgin Olive Oil

1-tbsp Dijon mustard

1-tsp salt

Lemon zest (optional)

In a blender, whiz together egg with juice of half a lemon for several seconds until thick

With blender turned on, slowly add oil until thick like mayonnaise

Scrape into bowl

Stir in juice of other half lemon, mustard, salt, and optional lemon zest

Devour with steamed potatoes and/or asparagus


Argentinian Chimichurri Sauce

2 cups fresh parsley and/or cilantro, firmly packed
1/4 cup fresh basil leaves
2 tablespoons chopped onion
1/2 cup Garlic Extra Virgin Olive Oil
2 tablespoons Pinot Noir Barrel Aged Wine Vinegar
Sea Salt
Red Pepper Flakes
Chimichurri is one of most delicious and versatile sauces around. It's traditionally served with grilled steak, but it goes great with chicken and fish too. Chimichurri works well as a marinade, and is also delicious on vegetables or on grilled sausage.
Pulse the garlic and onion in the food processor until finely chopped. Add the parsley and/or cilantro, and basil, and pulse briefly, until finely chopped.
Transfer the mixture to a separate bowl. Add the Garlic Olive Oil, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped). Season with salt and red pepper flakes to taste. Store in the refrigerator until ready to serve.

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